NEW ENGLAND CLAM CHOWDER
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
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.;
BOSTON CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 40m
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
- Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
NEW ENGLAND CLAM CHOWDER
"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
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.)
CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 50m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half and half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
MY FAVORITE BOSTON CLAM CHOWDER
Steps:
- Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables.
- Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes.
- Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling.
- When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 541 kcal, Carbohydrate 34 g, Protein 10 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 122 mg, Sodium 923 mg, Fiber 3 g, Sugar 2 g
YUMMY BOSTON CLAM CHOWDER
Make and share this Yummy Boston Clam Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 5 ingredients with the juice from the clams.
- Cook gently until potatoes are tender.
- Add clams.
- Mix milk and flour.
- Stir into soup.
- Cook and stir until thickened.
- Add butter.
LOW CALORIE BOSTON CLAM CHOWDER
This is not my favorite clam chowder recipe but it is low cal, rather thin but tasty. Make mine loaded with potatoes, pork & tomatoes.
Provided by Bergy
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set out a 3 quart saucepan.
- Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
- Meanwhile cut the clams in half.
- When the veggies are tender put in the clams and gradually add milk.
- stirring all the while.
- Simmer 5 minutes.
- Garnish with chopped parsley.
BOSTON CLAM CHOWDER
Layers of flavors and textures create a bowl of creamy comfort food! This clam chowder is easy to make, and so good to eat.
Provided by Erin
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
- Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
- Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
- In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
- Add the remaining half and half and the clams. Cook until heated through. Do not boil.
- Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
- Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.
Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Protein 8 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 347 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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- Alive & Kicking Lobsters. While this humble seafood outpost in Cambridgeport is best known for its lobster sandwiches served on toasted bread, New England’s other iconic dish hasn’t been forgotten.
- Atlantic Fish Co. The clam chowder served at Atlantic Fish Co. in the Back Bay is every bit as traditional as its wood-paneled interior. The recipe is more than four decades old and uses salt pork in place of bacon.
- B&G Oysters. The take on clam chowder at Barbara Lynch’s South End seafood bastion is traditional but only to a point. Topneck clams and bacon lardons give the chowder here a meaty, slightly smoky quality, and white wine and clam juice counterbalance its richness.
- . The Barking Crab. A paper cup, a milkshake-like thickness, and a smattering of oyster crackers on top: The clam chowder served at this tented waterfront spot is every bit as unpretentious and old-school New England as its surroundings.
- Boston Chowda Co. With a Boston-accent vanity spelling and a space carved out in Quincy Market (North Andover hosts a second location), no one who comes to this family-owned chowder dispensary is seeking subtlety.
- Boston Sail Loft. Boston Sail Loft has been something of a seafood sleeper pick since 1984. However, the harborside restaurant has garnered notice for its unique chowder, which stands out from the pack with a recipe that omits pork in favor of dill.
- Eventide Fenway. The casual, counter-service equivalent to Portland’s Eventide Oyster serves a chowder that’s almost identical to its big-brother restaurant in Maine.
- Il Molo. This North End seafood restaurant gives clam chowder a decidedly Italianate spin, subbing out bacon in favor of pancetta or guanciale. Its other twist is not so Italian in nature, but just as welcome: a garnish of crunchy fried clams.
- Island Creek Oyster Bar. When it comes to making clam chowder, this Kenmore Square favorite spares no effort. Island Creek Oyster Bar makes its own bacon, which is cooked directly in the broth.
- James Hook + Co. Think of this family-owned business as the downtown, urban version of a bare-bones seafood shack. A smattering of picnic tables outside of the harbor-adjacent trailer provides the opportunity to consume the classic, whole belly clam chowder on the premises.
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- Union Oyster House. 8.0. 41 Union St (at Hanover St), Boston, MA. Seafood Restaurant · Downtown Boston · 271 tips and reviews. Tina Hui Tina Hui: Get the BEST oyster, clam chowder, lobster ravioli, corn bread and broiled lobster ever at America's Oldest Restaurant est.
- Legal Sea Foods. 7.9. 255 State St (at Atlantic Ave.) , Boston, MA. Seafood Restaurant · Waterfront · 148 tips and reviews. Tim P: The swordfish with ginger dressing is phenomenal, and you can't go wrong with the clam chowder!
- Atlantic Fish Company. 8.8. 761 Boylston St, Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 187 tips and reviews. Subhro M: Love the clam chowder, fish is excellent, crab cakes are amazing and so is the lobster roll.
- Boston Sail Loft. 8.0. 80 Atlantic Ave (at Commercial Wharf), Boston, MA. Seafood Restaurant · Waterfront · 75 tips and reviews. Cayse Collins: This place is AMAZING.
- Quincy Market. 8.8. 1 Faneuil Hall Sq (btwn Clinton & Chatham), Boston, MA. Historic Site · Downtown Boston · 322 tips and reviews. Nawara: Try the teriyaki at the Japanese restaurant or the clam chowder at Boston chowda: to die for!
- Boston Chowda Company. 7.8. 1 Faneuil Hall Market Pl (Quincy Market), Boston, MA. Seafood Restaurant · Downtown Boston · 63 tips and reviews. Vik Chhabra: Easily the best Clam Chowder in Boston.
- Neptune Oyster. 8.9. 63 Salem St (at Morton St), Boston, MA. Seafood Restaurant · North End · 352 tips and reviews. Mazda: 3 reasons to visit this great seafood joint: the lobster roll, the clam chowder, and the raw bar.
- Legal Sea Foods. 8.0. 100 Huntington Ave (at Copley Mall), Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 61 tips and reviews. Brenda Thomas: The food is superb especially the lobster which I love and my hubby loves their clam chowder!!!
- Warren Tavern. 8.7. 2 Pleasant St (at Main St), Boston, MA. Pub · Thompson Square - Bunker Hill · 95 tips and reviews. Eric Smith: Best clam chowder I have ever had.
- Yankee Lobster. 8.3. 300 Northern Ave, Boston, MA. Seafood Restaurant · Seaport District · 106 tips and reviews. Tony Eng: I'm from New York City and thought the name of this restaurant was pretty ironic due to it being in Boston.
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