CLAM BOIL RECIPES RECIPES
CLAM CHOWDER RECIPE | BBC GOOD FOOD
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, FatContent 29 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.9 milligram of sodium
SIMPLE CLAM CHOWDER RECIPE | MYRECIPES
This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.
Provided by Marge Perry
Yield 12 servings (serving size: 1 cup)
Number Of Ingredients 12
Steps:
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
- Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
- Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.
Nutrition Facts : Calories 257 calories, CarbohydrateContent 27.9 g, CholesterolContent 67 mg, FatContent 2.9 g, FiberContent 2 g, ProteinContent 28.5 g, SaturatedFatContent 0.6 g, SodiumContent 475 mg
More about "clam boil recipes recipes"
SEAFOOD BOIL RECIPE | CRAB, LOBSTER, SHRIMP & CLAM RECIPE
Looking for a recipe that will be the ultimate crowd-pleaser? Look no further than our seafood boil! This one-pot wonder is packed with our fresh blue crabs, lobster, shrimp, and clams. Rounded out with sausage, potatoes, and corn on the cob all cooked together in a savory broth that’s a taste straight from New Orleans! Served with a delicious seafood boil sauce for dipping all that amazing seafood in; just don’t forget the napkins!
From fultonfishmarket.com
- 1. Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F; if using coals, wait until they turn white-hot. 2. If desired, melt the butter in a large stockpot set over the grill or over moderate heat on a stove. Add the onion, crushed garlic, and a pinch of salt and pepper, sautéing until softened, 4-5 minutes. 3. Add the Old Bay seasoning and thyme leaves; cook and stir until fragrant, about 2 minutes. Stir in the water and bring to a boil over high heat. 4. Once boiling, reduce to a steady simmer and stir in the sausage and potatoes; return to a simmer and cook until the potatoes are just tender to the tip of a knife, 10-15 minutes. 5. Add the corn to the water and return to a simmer. Cook for 5 minutes and then remove from the stockpot and pat dry with paper towels. Set aside until needed. 6. Return the seafood boil to a simmer and stir in the crabs and lobster. Cover and cook for 10 minutes. 7. In the meantime, brush the corn with oil and season with a little salt and pepper. Place the corn on the grill and cook, turning a few times, until lightly charred all over, 6-8 minutes. Remove from the grill. 8. When the crab and lobster are ready, stir in the shrimp and clams. Cover and cook until the shrimp are opaque and the clams have opened, 4-5 minutes. 9. Add the parsley, lemon juice, and plenty of salt and pepper to taste to the seafood boil. Serve straight from the pot with grilled corn on the side and seafood boil sauce on the side. (See Tips for a seafood boil sauce.)
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MANHATTAN CLAM CHOWDER RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Cuisine american
Reviews 5
Cuisine american
- In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
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SEAFOOD BOIL RECIPE | CRAB, LOBSTER, SHRIMP & CLAM RECIPE
Looking for a recipe that will be the ultimate crowd-pleaser? Look no further than our seafood boil! This one-pot wonder is packed with our fresh blue crabs, lobster, shrimp, and clams. Rounded out with sausage, potatoes, and corn on the cob all cooked together in a savory broth that’s a taste straight from New Orleans! Served with a delicious seafood boil sauce for dipping all that amazing seafood in; just don’t forget the napkins!
From fultonfishmarket.com
- 1. Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F; if using coals, wait until they turn white-hot. 2. If desired, melt the butter in a large stockpot set over the grill or over moderate heat on a stove. Add the onion, crushed garlic, and a pinch of salt and pepper, sautéing until softened, 4-5 minutes. 3. Add the Old Bay seasoning and thyme leaves; cook and stir until fragrant, about 2 minutes. Stir in the water and bring to a boil over high heat. 4. Once boiling, reduce to a steady simmer and stir in the sausage and potatoes; return to a simmer and cook until the potatoes are just tender to the tip of a knife, 10-15 minutes. 5. Add the corn to the water and return to a simmer. Cook for 5 minutes and then remove from the stockpot and pat dry with paper towels. Set aside until needed. 6. Return the seafood boil to a simmer and stir in the crabs and lobster. Cover and cook for 10 minutes. 7. In the meantime, brush the corn with oil and season with a little salt and pepper. Place the corn on the grill and cook, turning a few times, until lightly charred all over, 6-8 minutes. Remove from the grill. 8. When the crab and lobster are ready, stir in the shrimp and clams. Cover and cook until the shrimp are opaque and the clams have opened, 4-5 minutes. 9. Add the parsley, lemon juice, and plenty of salt and pepper to taste to the seafood boil. Serve straight from the pot with grilled corn on the side and seafood boil sauce on the side. (See Tips for a seafood boil sauce.)
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MANHATTAN CLAM CHOWDER RECIPE | EMERIL LAGASSE | FOOD …
From foodnetwork.com
Reviews 5
Cuisine american
Reviews 5
Cuisine american
- In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
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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
Total Time 55 minutes
Category Dinner, Lunch
Cuisine North America, Pacific Northwest
Calories 260 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Dinner, Lunch
Cuisine North America, Pacific Northwest
Calories 260 calories per serving
- 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.
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EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING
This easy New England Clam Chowder is rich and creamy and is made without bacon. Also known as white clam chowder or Rhode Island Clam Chowder, this homemade rich & creamy chowder is sure to please the "chowdah" lover on your list!
From kitchendreaming.com
Reviews 5
Total Time 35 minutes
Category Soup
Cuisine American
Calories 332 kcal per serving
From kitchendreaming.com
Reviews 5
Total Time 35 minutes
Category Soup
Cuisine American
Calories 332 kcal per serving
- Serving Suggestions: Serve with our New England Clam Cakes.
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BACON CLAM CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 220 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 220 calories per serving
- In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
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CLAM CHOWDER RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 40 minutes
Cuisine american
Reviews 4.1
Total Time 40 minutes
Cuisine american
- Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
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Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
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CLAM RECIPES | ALLRECIPES
Looking for clam recipes? Allrecipes has more than 180 trusted clam recipes complete with ratings, reviews and cooking tips.
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19/01/2022 · Place the clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove the clams from the pot and set aside. Strain the clam …
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RAZOR CLAM RECIPES - WDFW.WA.GOV
Razor Clam Recipes Submitted by many avid Washington razor clam diggers! This group of razor clam recipes were submitted to WDFW by Washingtonians who are crazy for their razor clams. If you have a favorite recipe you would like to have included, please email it to [email protected] These recipes …
From wdfw.wa.gov
From wdfw.wa.gov
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NEW ENGLAND CLAM CHOWDER | RICARDO
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THE ULTIMATE SEAFOOD BOIL | I HEART RECIPES
10/06/2019 · I kinda combined both of your boil recipes for Labor Day dinner and my family and friends are still talking about how good it was! Best, Glenda. Reply . KarimaB says. December 24, 2019 at 5:26 am. Hey GIRL! I’m so excited I’m doing this for Christmas tomorrow. This will be my first time ever doing a seafood boil…
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PACIFIC RAZOR CLAM CHOWDER RECIPE - SERIOUS EATS
30/08/2018 · For more recipes featuring sensational seafood beyond razor clams, check out my book Good Fish ... Add the vermouth and bring to a boil, scraping up any brown bits from the bottom of the pot. Add the clam juice and just enough water to cover the potatoes (about 8 ounces/240ml). Bring to a boil…
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