Best New England Clam Chowder Food

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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

Provided by Dave Lieberman

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
  • Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 teaspoons chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potato, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping (optional)

Steps:

  • Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
  • Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
  • Meanwhile, remove the clams from their shells and roughly chop.
  • Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

NEW ENGLAND CLAM CHOWDER RECIPE



New England Clam Chowder Recipe image

Rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.

Provided by J. Kenji López-Alt

Categories     Appetizer     Entree     Lunch     Dinner     Mains     Soups and Stews     Soup

Time 1h

Yield 6

Number Of Ingredients 12

1/2 pound salt pork or bacon, cut into 1/2-inch cubes
2 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
2 stalks celery, finely chopped (about 1 cup)
1 cup water or clam juice
2 1/2 pounds live cherrystone or littleneck clams (see note)
1 quart whole milk
1 1/2 pounds russet or yukon gold potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup heavy cream
Oyster crackers, for serving

Steps:

  • Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.
  • Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.
  • Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.
  • Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine-mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.
  • Once potatoes are tender, pour the entire mixture through the fine-mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.
  • Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes. Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers.

Nutrition Facts : Calories 772 kcal, Carbohydrate 43 g, Cholesterol 135 mg, Fiber 4 g, Protein 24 g, SaturatedFat 26 g, Sodium 1836 mg, Sugar 13 g, Fat 56 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Bacon     Clam     Celery     Winter     Bon Appétit

Yield Makes 8 (first-course) or 4 (main-course) servings

Number Of Ingredients 12

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Steps:

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  • Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.

Provided by - Carla -

Categories     Chowders

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

2 ounces bacon fat
2 ounces butter
1 large onion, diced
6 stalks celery, diced
1 tablespoon garlic, minced
1/2 shredded carrot (optional)
1/2 cup flour
1/2 cup instant mashed potatoes
4 chef potatoes, peeled and chopped
1 quart clam juice
3 cups chopped clams
1 1/2 cups half-and-half
1/4 cup fresh parsley, chopped
1 drop Tabasco sauce
1/2 teaspoon celery salt
1/2 teaspoon thyme
1 bay leaf
2 tablespoons chopped parsley (garnish)

Steps:

  • Melt butter and bacon fat in large pot.
  • Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  • Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  • Add flour and instant mash potatoes.
  • Turn off flame and stir until flour is no longer visible.
  • Add the clam juice and stir.
  • Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  • Bring to a boil.
  • Add potatoes and stir.
  • Cook for 15 minutes or until potatoes are tender.
  • Add clams.
  • Stir.
  • Add cream.
  • Stir.
  • Simmer for 1/2 hour.
  • Add salt and pepper, to taste.
  • Serve garnished with fresh parsley and enjoy!

Nutrition Facts : Calories 832.9, Fat 32.2, SaturatedFat 16.9, Cholesterol 127.3, Sodium 2116.7, Carbohydrate 98, Fiber 8.4, Sugar 12.9, Protein 38.2

NEW ENGLAND CLAM CHOWDER



New England clam chowder image

Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup

Provided by Elena Silcock

Categories     Dinner, Lunch, Soup

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 10

2kg clams
1 bay leaf
500g potatoes , peeled and cut into cubes around 1cm
300g parsnips , cut into 1cm cubes
½ tbsp olive oil
100g unsmoked bacon lardons
1 onion , finely chopped
100g crème fraîche
lemon , to taste
chives , to serve

Steps:

  • Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside - this is your stock for the soup.
  • Discard any clams which haven't opened, then remove three-quarters of the clams from their shells and roughly chop.
  • Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
  • Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.

Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

Steps:

  • Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
  • Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
  • Add onion and sauté until softened and translucent, about 3 to 5 minutes.
  • Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
  • Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
  • Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
  • Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
  • Add in reserved clam meat and cook for an additional 2-4 minutes.
  • Remove from heat and serve with oyster crackers
  • Enjoy!

Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams

MY BEST NEW ENGLAND CLAM CHOWDER



My Best New England Clam Chowder image

My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make.

Provided by anni703

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -6 ounces salt pork, diced
4 tablespoons unsalted butter
1 cup chopped onion (I always use a sweet onion)
2 tablespoons flour
fresh ground black pepper (to taste)
thyme (to taste})
5 cups cooked diced potatoes
1 quart half-and-half (you can use fat free)
1 cup approx. low sodium chicken broth
3 (6 1/2 ounce) cans minced clams or 3 (6 1/2 ounce) cans chopped clams, plus
1 cup clam juice
chopped Italian parsley
fresh lemon juice, to taste
hot pepper sauce
salt

Steps:

  • Cover salt pork with water and bring to boil over med-hi heat. Cook 5 minutes.
  • With slotted spoon, transfer pork to dutch oven and cook over med-hi heat until crisp. Remove and discard pork and all but a little bit of the drippings.
  • Add butter and when melted, add the onions and saute until golden.
  • Stir in flour and cook over low heat 5 minutes, stirring constantly.
  • Stir in the pepper and thyme. Add potatoes, 1/2 & 1/2 and chicken broth.
  • Bring to a boil; reduce heat and simmer, stirring frequently, about 5 minutes. (Be careful and watch that it doesn't cook above a simmer or very long!).
  • Add clams, clam juice, parsley; simmer another 5 min.; stirring occasionally.
  • Add lemon juice and pepper sauce and salt to taste. Serve with oyster crackers.

Nutrition Facts : Calories 1046.9, Fat 65.6, SaturatedFat 33.4, Cholesterol 237, Sodium 908.4, Carbohydrate 64.6, Fiber 5, Sugar 5.7, Protein 50.1

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NEW ENGLAND CLAM CHOWDER - FRESH FOOD IN A FLASH
Melt butter in a large saucepan. Cook onions on low heat until translucent. Add celery and cook a few more minutes. Add flour and stir until the flour is coated in the butter. Cook for a few more minutes on low heat. 3. Add premeasured clam juice, thyme sprigs and bay leaf to butter mixture and stir until combined.
From freshfoodinaflash.com


CAN YOU FREEZE NEW ENGLAND CLAM CHOWDER? - THE FORK BITE
New England clam chowder is probably the most popular variant of all. Its ingredients include chopped clams, dairy milk or cream, salty bacon, onions, and potatoes. The same goes with this ham and corn chowder recipe. When making it, you start with heavy cream and butter base, and it is this which gives New England clam chowder its lovely thick ...
From theforkbite.com


THE 8 BEST CANNED CLAM CHOWDERS IN 2022 - THE SPRUCE …
Snow's uses a traditional New England clam chowder recipe and adds 25 percent more clams than other canned clam chowders, so unlike other soups that are all broth and no substance, you get some of that chewy goodness in every bite. Since it’s condensed, you can add milk, cream, or water depending on how thick and creamy you want the finished soup.
From thespruceeats.com


NEW ENGLAND CLAM CHOWDER - PERFECT COMFORT FOOD GOODNESS
Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, milk, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder. Serve in a bread bowl for an extra-hearty meal.
From farmersalmanac.com


BEST CLAM CHOWDER DELIVERY SERVICES OF 2022
Goldbelly is dominating the mail-order food game, and with such a large selection of clam chowders from many famous and amazing chowder houses, Goldbelly was an easy choice for best overall. In fact, Goldbelly is the only service we could find that delivers all three styles of clam chowder: New England, Manhattan, and Rhode Island.
From thespruceeats.com


THE VERY BEST NEW ENGLAND CLAM CHOWDER RECIPE - THEFOODXP
It’s the New England Clam Chowder. The creamy texture of the milk/cream along with the crunchiness of veggies and clams makes the dish feel exotic. There are many brands in the market selling clam chowders in cans; however, preparing your fresh chowder at home is a different feeling. Fresh clams are not that easy to find. So, to prepare Clam ...
From thefoodxp.com


FIND NEW ENGLAND CLAM CHOWDER NEAR ME - ORDER NEW ENGLAND ...
Choose from the largest selection of New England Clam Chowder restaurants and have your meal delivered to your door. New England Clam Chowder near me. Order online for DoorDash’s super-fast delivery or pick-up. Best New England Clam Chowder in Toronto. 17 New England Clam Chowder restaurants in Toronto View more restaurants. Red Lobster. Toronto • …
From doordash.com


BEST NEW ENGLAND CLAM CHOWDER (USING CANNED CLAMS ...
3 (6.5-ounce) cans minced clams with juice, strained (juice reserved) 8 to 12 ounces frozen corn (optional) Oyster crackers (optional) Directions Remove the bacon from the packaging. While the pieces are still stuck together, cut them into 1/2-inch chunks, then peel the pieces apart.
From delishably.com


BEST NEW ENGLAND CLAM CHOWDER DALLAS, TX 75270 - LAST ...
Reviews on Best New England Clam Chowder in Dallas, TX 75270 - The Dock, The Capital Grille, Rex's Seafood and Market, Crab Station - Deep Ellum, Truluck's Ocean's Finest Seafood & Crab, East Hampton Sandwich Co, Seafood Shack
From yelp.com


THE BEST CREAMY NEW ENGLAND CLAM CHOWDER - KEVIN IS …
4 6.5 oz cans chopped clams undrained 8 oz bottle clam juice 2 cups heavy cream or Half and Half 4 cups new white potatoes cubed small 1/2 tsp salt and black pepper each 1 tsp dried thyme leaves Instructions Drain clam juice from each can into a measuring cup and keep clams separate in a small bowl. Cut bacon slices into sliced 1/2" pieces.
From keviniscooking.com


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