BEST CLAM CHOWDER NEAR ME RECIPES

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THE BEST DAMN CLAM CHOWDER EVER RECIPE - FOOD.COM



The Best Damn Clam Chowder Ever Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 30 minutes

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.).

Nutrition Facts : Calories 380, FatContent 22.7, SaturatedFatContent 13.8, CholesterolContent 98.6, SodiumContent 422.7, CarbohydrateContent 35, FiberContent 3.4, SugarContent 3.3, ProteinContent 10.2

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...



Contest-Winning New England Clam Chowder Recipe: How to ... 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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

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, FatContent 4g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 13g protein. Diabetic Exchanges 2-1/2 starch

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THE BEST DAMN CLAM CHOWDER EVER RECIPE - FOOD.COM
the best damn clam chowder ever recipe - food.com 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.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 380 per serving
  • (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...
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
From tasteofhome.com
Reviews 4.6
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