CAULIFLOWER CLAM CHOWDER RECIPES
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
Provided by Taste of Home
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 5 servings.
Number Of Ingredients 13
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
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
Provided by Taste of Home
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 5 servings.
Number Of Ingredients 13
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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