BEST CANNED CLAMS FOR CLAM CHOWDER RECIPES

Name: easy Clam Chowder Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 cans clams (I use 1 minced, 1 chopped, and 1 whole); 1 cup finely chopped onion; 1 cup finely chopped carrot; 2 cups diced potatoes; 3/4 cup butter; 3/4 cup flour; 1 pint whipping cream. (or use all milk); 2 cups milk.; 2 tab white vinegar; 1/4 cup red wine; Old Bay seasoning to taste; 1 tsp thyme.; salt and pepper to season

THE BEST AND EASIEST NEW ENGLAND CLAM CHOWDER RECIPE

the BEST and easiest New England Clam Chowder recipe image

Easy and creamy clam chowder that everyone loves1

Provided by Nellie

Categories Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

Ingredients

3 cans clams (I use 1 minced, 1 chopped, and 1 whole)
1 cup finely chopped onion
1 cup finely chopped carrot
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 pint whipping cream. (or use all milk)
2 cups milk.
2 tab white vinegar
1/4 cup red wine
Old Bay seasoning to taste
1 tsp thyme.
salt and pepper to season

Steps:

In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.
Let cook over medium heat for about 20 minutes…or until soft.
While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.
Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!

Nutrition Facts : Calories 998 kcal, CarbohydrateContent 53 g, ProteinContent 12 g, FatContent 83 g, SaturatedFatContent 51 g, CholesterolContent 266 mg, SodiumContent 442 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

CLAM CHOWDER RECIPE | ALTON BROWN | FOOD NETWORK

Clam Chowder Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 large servings

Number Of Ingredients 10

Ingredients

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

Steps:

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

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