CANNED CLAM CHOWDER RECIPE RECIPES

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NEWPORT CLAM CHOWDER RECIPE | ALLRECIPES



Newport Clam Chowder Recipe | Allrecipes image

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Provided by OMMIE3

Categories     Clam Chowder

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

½ cup butter
1 ½ large onions, chopped
¾ cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
½ teaspoon chopped fresh dill weed

Steps:

  • Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
  • In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  • In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
  • Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Nutrition Facts : Calories 336.9 calories, CarbohydrateContent 25.8 g, CholesterolContent 78 mg, FatContent 22.4 g, FiberContent 1.8 g, ProteinContent 9.1 g, SaturatedFatContent 13.8 g, SodiumContent 626.5 mg, SugarContent 1.8 g

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

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

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