STEVE'S NEW ENGLAND CLAM CHOWDER
This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination.
Provided by SJM7142
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Peel and chop the raw potatoes into small cubes.
- Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
- Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
- Chop the onion into small pieces.
- Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
- Remove bacon pieces and set aside.
- Drain all but 2 tablespoons of bacon grease.
- Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
- Sauté until the onions are soft.
- Open the cans of clams.
- Drain the liquids into a small container.
- Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
- Set the clams and remainder of clam juice aside.
- Simmer for 5 minutes.
- When the potatoes are done, drain the potatoes and return to the Dutch oven.
- Add the onion/celery mixture.
- Stir just enough to mix, not mash.
- In a large sauce pan, melt the butter and add the flour, making a roux.
- Add the half and half cream and the 2% milk.
- Cook on medium heat until thickened, stirring constantly with a whisk.
- Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
- Pour the thickened sauce into the Dutch oven with the potatoes and onions.
- Add the clams and bacon pieces.
- Stir to mix.
- Cook over medium heat until heated through.
- If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
- Spoon into serving bowls, garnish with paprika and parsley, and enjoy.
Nutrition Facts : Calories 630, Fat 38.5, SaturatedFat 19.3, Cholesterol 143.5, Sodium 1695.9, Carbohydrate 38.2, Fiber 2.2, Sugar 8.4, Protein 32.5
NEW ENGLAND-STYLE "CLAM CHOWDER"
Steps:
- For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
- In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
- In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
- To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
- While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
- Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
- Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
- Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
- Soak the sliced shallots in the milk for 30 minutes.
- Heat oil in a deep-fryer to 250 degrees F.
- While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.
NEW ENGLAND CLAM CHOWDER
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
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 STYLE CLAM CHOWDER
Provided by Food Network
Time 1h20m
Yield 2 to 2 1/2 quarts chowder.
Number Of Ingredients 11
Steps:
- In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
NEW ENGLAND CLAM CHOWDER
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.
- Remove 2 cups of the chowder and puree in a blender* until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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.;
NEW ENGLAND CLAM CHOWDER
Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably - without sacrificing its velvety texture and rich flavor - by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
NEW ENGLAND-STYLE CLAM CHOWDER
New England Soul Food. Serve with oyster crackers.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
- Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g
BAKED NEW ENGLAND STYLE CLAM CHOWDER!
This is a wonderful and delicious recipe, that is also quite figure friendly. It has a few different twists, but the end result is worthy of company!
Provided by Koechin Chef
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
- Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
- Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
- Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
- Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
- Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft.
- Garnish with chopped parsley.
Nutrition Facts : Calories 559.3, Fat 25.6, SaturatedFat 7.8, Cholesterol 59, Sodium 1211.6, Carbohydrate 50.6, Fiber 4.2, Sugar 3.6, Protein 29.9
NEW ENGLAND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Onion Pork Potato Quick & Easy Clam Winter Gourmet
Yield Makes about 4 cups, serving 2
Number Of Ingredients 7
Steps:
- Rinse the salt pork and pat it dry. In a heavy saucepan sauté the salt pork over moderately high heat, stirring, until it is golden, transfer it with a slotted spoon to paper towels to drain, and pour off all but 1 1/2 tablespoons of the fat. In the fat remaining in the pan cook the onion over moderately low heat, stirring, until it is softened and stir in the potatoes, cut into 1/2-inch cubes, and the water. Simmer the mixture, covered, for 10 minutes, or until the potatoes are just tender, and boil it, uncovered, for 12 minutes, or until most of the liquid is evaporated. Stir in the clams and the reserved liquor and simmer the mixture for 2 minutes. Stir the half-and-half and the salt pork into the clam mixture and season the chowder with salt and pepper.
NEW ENGLAND CLAM CHOWDER
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
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
CLAM CHOWDER (NEW ENGLAND STYLE)
There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!!
Provided by Alan Leonetti
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot bring 2 cups of water to a boil.
- Add clams, cover and cook for 5 minutes.
- Uncover, quickly stir clams with a wooden spoon and cover again.
- Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
- Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
- You should now have about 6 cups of clam broth.
- If not, add enough water to make it 6 cups.
- When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
- Set clams and broth aside.
- In a large heavy pot, cook bacon until crisp and fat is rendered.
- Pour off all, except 2 tablespoons, of the bacon fat.
- Add the butter, onions and celery and cook until softened, about 5 minutes.
- Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
- Add the potatoes and the reserved clam broth and bring to a boil.
- Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
- If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
- Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
- Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
- Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
- Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.
Nutrition Facts : Calories 804.3, Fat 73.8, SaturatedFat 45.1, Cholesterol 237.2, Sodium 148.8, Carbohydrate 32.4, Fiber 4.6, Sugar 5.1, Protein 7.3
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
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- Set a fine mesh sieve over a medium bowl. Pour the liquid from the saucepan through the sieve and reserve the collected clam juice. Discard any debris left in sieve. Wipe out the saucepan.
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