Clam Chowder Food

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CLAM CHOWDER



Clam Chowder image

Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!

Provided by Alyssa Rivers

Categories     Dinner     Soup

Time 35m

Number Of Ingredients 11

6 slices bacon (diced)
1 small onion (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1/2 cup flour
4 (6.5 ounce cans) chopped clams
1 cup chicken broth
1 cup milk
1 cup half and half
4 medium russet potatoes (peeled and diced)
salt and pepper to taste

Steps:

  • In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
  • Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
  • Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
  • Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

CLAM CHOWDER



Clam Chowder image

We make this recipe on Halloween night, along with My five star potato Soup for the kids. Its quick yet special. Serve with some crusty garlic toast! Thank you Stephanie!

Provided by LizAnn

Categories     Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons salt
1 cup chopped celery
2 cups diced potatoes
1 cup chopped onion
2 (6 1/2 ounce) cans chopped clams
1 quart half-and-half
2 tablespoons butter
3 tablespoons cornstarch
1/4 cup milk
3 tablespoons red wine vinegar (do Not omit)

Steps:

  • In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
  • Add just enough water to cover mixture.
  • Simmer 8-10 minute or until potatoes are tender.
  • Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
  • Mix together cornstarch and milk.
  • Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
  • Stir in vegetable mixture.
  • Add red wine vinegar.
  • Add clams and Fresh pepper to taste!
  • DO NOT BOIL CLAMS!
  • Enjoy!

CLAM CHOWDER



Clam chowder image

Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 45m

Number Of Ingredients 11

1½ kg clams or a mixture of clams and cockles
50g butter
150g unsmoked bacon lardons, cubed pancetta or chopped streaky bacon
1 onion , finely chopped
sprig of thyme
1 bay leaf
1 tbsp plain flour
150ml milk
150ml double cream
2 medium potatoes - about 250 grams, cut into cubes
chopped parsley and crusty bread to serve

Steps:

  • Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
  • Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
  • Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 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 CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

THE BEST DAMN CLAM CHOWDER EVER



The Best Damn Clam Chowder Ever image

If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.

Provided by dawnie2u

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

Steps:

  • In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
  • Add the onion and cook until softened.
  • Add the flour and stir until lightly colored, about a minute.
  • Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
  • Add the clams, cream, fresh parsley, salt and white pepper.
  • Bring to a simmer and serve immediately.
  • (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

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

"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.)

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

CLAM CHOWDER



Clam Chowder image

Thick and creamy Clam Chowder is one of my favorite easy soup recipes, and this one has all the traditional elements we love, like diced potatoes, veggies and plenty of delicious clams.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

4 6.5 ounce cans chopped clams
1 cup low-sodium chicken broth
1 1/2 pounds russet potatoes (, peeled and diced (about 3 medium potatoes))
3 bay leaves
4 Tablespoons butter
2 Tablespoons olive oil
1 medium yellow onion
3 ribs celery ((about 1 cup), diced)
1/2 red bell pepper (, diced)
1/2 green bell pepper (, diced)
2 cloves garlic (, finely minced)
1/2 cup all-purpose flour
1 cup milk
1 cup half and half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon red wine vinegar

Steps:

  • Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
  • Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
  • While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
  • Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes
  • Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Nutrition Facts : Calories 337 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 527 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Enjoy a bowlful of briny clam flavor balanced with a little light cream, aromatics, and a hint of bacon.

Provided by Cooking Light

Time 30m

Yield Serves 4 (serving size: about 11/2 cups chowder and 2 Tbsp. crackers)

Number Of Ingredients 13

2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
2 1/4 cups water, divided
50 littleneck clams, scrubbed
2 fresh thyme sprigs
1 bay leaf
1 slice applewood-smoked bacon, finely chopped
1/2 cup finely chopped celery
3 tablespoons all-purpose flour
1 (8-oz.) bottle clam juice
4 tablespoons chopped fresh thyme, divided
1 cup half-and-half
1/4 teaspoon freshly ground black pepper
1/2 cup oyster crackers

Steps:

  • 1. Combine potato and 11/4 cups water in a microwave-safe dish. Microwave at high 8 minutes or until potatoes are tender. Set aside.
  • 2. While potatoes cook, combine remaining 1 cup water, clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil over medium-high. Cover, reduce heat, and simmer 6 minutes or until shells open. Remove clams from pan using a slotted spoon, and discard any unopened shells. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Cool clams slightly. Remove meat from shells, and chop. Discard shells.
  • 3. Heat a medium saucepan over medium. Add bacon to pan, and cook for 4 minutes or until browned and crisp, stirring occasionally. Remove bacon from pan using a slotted spoon. Increase heat to medium-high. Add celery to drippings in pan; sauté 3 minutes or until tender, stirring occasionally.
  • 4. Combine flour and bottled clam juice in a small bowl, stirring with a whisk until smooth. Add clam juice mixture and reserved cooking liquid to pan. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Add reserved potato mixture and 1 teaspoon chopped thyme to pan; reduce heat, and simmer for 5 minutes, stirring occasionally. Remove from heat. Stir in chopped clams and half-and-half. Ladle chowder into bowls; sprinkle evenly with bacon, remaining 3 teaspoons chopped thyme, and pepper. Serve chowder with oyster crackers.

Nutrition Facts : Calories 293, Fat 9g, Fiber 2g, Protein 22g, SaturatedFat 5g, Sodium 1,086mg, Sugar 3g

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

  • First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
  • Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
  • Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

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  • Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, thyme, salt, pepper and bay leaf over the vegetables and cook, stirring, for 1 minute more. Add clam juice (or seafood stock) and milk; bring to a gentle boil, stirring constantly.
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  • Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
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Calories 255 per serving
  • Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
  • Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
  • To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.


CLAM CHOWDER RECIPE - BBC FOOD
Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which ...
From bbc.co.uk
Cuisine American
Servings 4


LOW-CALORIE CREAMY CLAM CHOWDER RECIPE - EAT THIS NOT THAT
When ordering (or avoiding) clam chowder, for better or worse, most people expect a bowl of soup so thick and creamy you can stand a spoon up in it. However, the real truth is clam chowder—real clam chowder, that is—has always been about the clams, with a thin but bracing broth of clam juice, and just a hint of dairy, rather than a whole carton of cream.
From eatthis.com
2.9/5 (136)
Category Lunch, Dinner
Author David Zinczenko And Matt Goulding
Calories 270 per serving


BEST CHOWDER RECIPES - FOOD & WINE
Chowder recipes include creamy New England clam chowder, Manhattan clam chowder and oyster chowder with bacon. Plus more chowder recipes.
From foodandwine.com
Estimated Reading Time 5 mins


CLAM CHOWDER - THE FOODOLIC RECIPES
Cook the diced potato in a small pot until tender, reserve. In a big pot, add the carrot, leeks, garlic and butter and cook until tender, 5 minutes. Add the flour and a touch more butter and cook an extra minute medium high heat. Add the clam juice leftover, the milk, fish stock, mussels, cream, saffron, salicornia salt and potato, mix well.
From thefoodolic.com
Estimated Reading Time 4 mins


INSTANT POT CLAM CHOWDER | READER'S DIGEST CANADA
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.
From readersdigest.ca
Servings 8
Category Soups


BEST CLAM CHOWDER IN WARRENTON RESTAURANTS, AUTUMN 2021 ...
Explore best places to eat clam chowder in Warrenton and nearby. Check prices of light chowder and rich vegetable chowder. Compare reviews …
From restaurantguru.com


TOP 10 BEST CLAM CHOWDERS IN CAN (2022) – FOOD PREP LIFE
3. Campbell’s Chunky New England Clam Chowder Soup, 18.8 Ounce Can. It’s time to go big with Campbell’s Chunky New England Clam Chowder—Soup That Eats Like a Meal. This hearty clam chowder isn’t just tasty— it’s crafted to fuel even the heartiest appetite and satisfy the greatest hunger.
From foodpreplife.com


FOOD WISHES VIDEO RECIPES: NEW ENGLAND CLAM CHOWDER AND ...
New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I filmed it as an assignment for About.com, which means I hav e no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months.
From foodwishes.blogspot.com


HOW TO MAKE REAL NEW ENGLAND CLAM CHOWDER | THE FOOD LAB
Most basic recipes for clam chowder call for rendering down some form of salted pork (bacon or salt pork usually), sweating onions and celery in the rendered fat, a touch of flour, followed by milk, potatoes, chopped, and occasionally bottled clam juice.
From seriouseats.com


UNDERMINE CLAM CHOWDER RECIPE WOW - ALL INFORMATION ABOUT ...
Recipe: Undermine Clam Chowder - Item - World of Warcraft tip www.wowhead.com. Also, Dig Rat Stew and Undermine Clam Chowder are now back into the game, I have all the recipes, except seafood magnifique, dirges, and thistle tea, and tho i got my Iron Chef achiev before the removal of the sporeling snack, and my total on ackis recipes list is 199.
From therecipes.info


CLAM CHOWDER - CANADIAN LIVING
Method. Drain clams, reserving juice; set aside. In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated. Stir in stock and reserved clam juice; bring to simmer.
From canadianliving.com


CLASSIC CLAM CHOWDER RECIPE (STEPS + VIDEO!) | HOW TO COOK ...
Combined with the bottled clam juice, you should have about 3 cups total. Set aside. In a dutch oven or soup pot, render the fat of the bacon on medium to medium-high heat. Remove half the bacon and drain on a paper towel-lined plate. Add the butter to the remaining bacon and fat to the pot.
From howtocook.recipes


JACQUES PEPIN CLAM CHOWDER RECIPES
The chowder was then made in 3,000-gallon amounts, but he reproduced the taste with this recipe - "when a bit of Howard Johnson's nostalgia creeps in." Clam Chowder the Jacques Pepin Way. 5 quahog clams or 10 to 12 large cherrystone clams. 4 cups water. 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup)
From tfrecipes.com


CLAM CHOWDER RECIPES - TASTE OF HOME
Instant Pot Clam Chowder. Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on …
From tasteofhome.com


EASY CLAM CHOWDER RECIPES & IDEAS | FOOD & WINE
Creamy Clam and White Bean Chowder Rating: Unrated 1495 White beans substitute for the usual potatoes in this chowder, made with sweet butternut squash, briny …
From foodandwine.com


CREAMY CLAM CHOWDER - CANADA'S FOOD GUIDE
1 can (142 g) baby clams, drained and rinsed. 250 mL (1 cup) corn kernels. In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated.
From food-guide.canada.ca


IS SAN FRANCISCO KNOWN FOR CLAM CHOWDER
New England clam chowder is the most well-known and popular clam chowder. Though it’s named after New England and associated most with Massachusetts and Maine, food historians believe that French or Nova Scotian settlers introduced the soup to the area .
From askingthelot.com


CLAM CHOWDER RECIPES? : COOKING
This is from “Fresh Fish” by Jennifer Trainer Thompson. It’s excellent and uses fresh clams. Clam Chowder. New England chowders are traditionally made with quahogs - large hard-shell clams that are native to the eastern shores of North America and particularly plentiful near Cape Cod and the Islands.
From reddit.com


CLAM CHOWDER RECIPES | SPARKRECIPES
Wye River's Cream of Clam Chowder lite version. Found a very lite style New England clam chowder condensed in a can, and made it with 1% milk. This brand only has 50 calories per serving of the soup base and 1 gram of fat, so with a lowfat milk it's significantly liter than most.
From recipes.sparkpeople.com


18 CLAM CHOWDER RECIPES IDEAS | CHOWDER RECIPES, CLAM ...
Clam chowder recipes. 1:07. Red Lobster Clam Chowder Recipe. Soup And Salad. Soups And Stews. Clam Chowder. Lauren Allen {Tastes Better From Scratch} Clam chowder recipes. 1:19.
From pinterest.ca


CLAM CHOWDER RECIPES INSTANT POT - VIEW QUICK RECIPE ...
Jan 23, 2018 · clam chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon!. After pressure cooking has ended, press cancel, and carefully release the pressure.
From food-savvy.com


CLAM CHOWDER RECIPES | ALLRECIPES
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up.
From allrecipes.com


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