CHOWDER BOWL RECIPES

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FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL RECIPE ...



Fisherman's Wharf-Style Clam Chowder in Bread Bowl Recipe ... image

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

2 tablespoons diced salt pork or 1 slice bacon
1 finely chopped onion
1 finely chopped celery
1 medium potato, peeled and diced
2 tablespoons all-purpose flour
2 cups clam juice
1/4 teaspoon dried thyme
1 cup chopped canned clams
1 cup heavy cream
2 drops Tabasco sauce
salt and pepper
1 1/2 lbs bread, bowl

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

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     Soups, Stews and Chili Recipes    Chowders    Clam Chowder Recipes

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

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