CALIFORNIA CLAM CHOWDER RECIPE | ALLRECIPES
A delicious California take on the traditional New England clam chowder. We serve this every Christmas Eve.
Provided by Ken Glass
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
- Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
- Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
- Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.
Nutrition Facts : Calories 453.8 calories, CarbohydrateContent 26.4 g, CholesterolContent 127.2 mg, FatContent 24.5 g, FiberContent 1.3 g, ProteinContent 31.1 g, SaturatedFatContent 13.5 g, SodiumContent 845 mg, SugarContent 4.5 g
FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL RECIPE ...
Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
- Transfer to a plate and set aside.
- Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
- Sprinkle flour over the mixture and stir into a paste.
- Add clam juice, potato and thyme.
- Increase heat and bring ingredients to a boil.
- Reduce to low and simmer for 15 minutes, or until potatoes are tender.
- Add clams and stir in cream.
- Continue to simmer for 5 minutes until thick and creamy.
- Add salt, pepper and Tabasco sauce.
- Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
- Serve hot.
Nutrition Facts : Calories 561.9, FatContent 19.2, SaturatedFatContent 10, CholesterolContent 72.2, SodiumContent 1117.7, CarbohydrateContent 78.9, FiberContent 4.3, SugarContent 8.8, ProteinContent 18
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MY BEST CLAM CHOWDER | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 50 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Seafood
Calories 501.2 calories per serving
- 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.
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