GOURMET CLAM CHOWDER RECIPE RECIPES

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GOURMET CLAM CHOWDER RECIPE | EAT SMARTER USA



Gourmet Clam Chowder recipe | Eat Smarter USA image

The Gourmet Clam Chowder recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 50 minutes

Yield 5

Number Of Ingredients 16

4 center-cut Bacon
2 Celery (chopped)
1 large onion (chopped)
1 garlic clove (minced)
3 small potatoes (peeled and cubed)
1 cup water
1 cup clam juice
3 teaspoons reduced-sodium chicken bouillon granule
0.25 teaspoon White pepper
0.25 teaspoon dried thyme
2 tablespoons olive oil
10 clam (scrubbed)
0.25 cup water
0.333 cup all-purpose flour
2 cups fat-free half and half cream (divided)
2 cups clam (undrained)

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
  • In the same Dutch oven, add the celery and onion to begin to cook down the vegetables. Sauté 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, for 15-20 minutes or until potatoes are tender.
  • In a small pot next to the soup, heat olive oil on medium heat. Add the fresh clams and 1/4 cup water and cover the pot. Let the clams steam for about 15 minutes, to open up.
  • To thicken the soup, 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 for 1-2 minutes or until thickened.
  • Stir in clams, bacon and remaining half-and-half; heat through (do not boil).
  • When ready to serve, garnish each bowl with steam clams in the shell and a splash of good olive oil or basil oil.

NEW ENGLAND CLAM CHOWDER RECIPE | EPICURIOUS



New England Clam Chowder Recipe | Epicurious image

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."

Provided by EPICURIOUS.COM

Yield Makes 8 (first-course) or 4 (main-course) servings

Number Of Ingredients 12

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Steps:

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  • Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

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