HOW TO PREPARE A CLAMBAKE RECIPES

Name: New England Clam Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp Butter; 1 cup Onion (, diced); 2 tablespoons All-purpose flour ([See Note 1]); 3 cups Clam juice; 1 pound Potatoes (, peeled, diced into 1/2 inch cubes); 2 cups Chopped clams; 3 cups Whole Milk; 1 tsp Salt (, to taste); 1/2 tsp Ground black pepper (, to taste); 1 tbsp Parsley. freshly chopped

NEW ENGLAND CLAM CHOWDER - EASY FAMILY-FRIENDLY RECIPES ...

New England Clam Chowder - Easy Family-Friendly Recipes ... image

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!

Provided by Ronda Eagle | Kitchen Dreaming

Categories Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tbsp Butter
1 cup Onion (, diced)
2 tablespoons All-purpose flour ([See Note 1])
3 cups Clam juice
1 pound Potatoes (, peeled, diced into 1/2 inch cubes)
2 cups Chopped clams
3 cups Whole Milk
1 tsp Salt (, to taste)
1/2 tsp Ground black pepper (, to taste)
1 tbsp Parsley. freshly chopped

Steps:

In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
Add the potatoes and simmer until tender, about 10-15 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
Serving Suggestions: Serve with our New England Clam Cakes.

Nutrition Facts : ServingSize 10 oz, Calories 332 kcal, SugarContent 15 g, SodiumContent 1276 mg, FatContent 12 g, SaturatedFatContent 7 g, CarbohydrateContent 44 g, FiberContent 4 g, ProteinContent 13 g, CholesterolContent 38 mg

OLD FASHIONED MIDWESTERN CLAMBAKE | JUST A PINCH RECIPES

Old Fashioned MidWestern Clambake | Just A Pinch Recipes image

I have been making these with my family since as long as I can remember. This is a home version for 12 or so people. When I was growing up my dad and uncle would feed between 100-150 people. In my home version I bag all like ingredients together and just put everything in the middle of the table for folks to go at it. When we used to do the large events, each cheesecloth bag would get 1/2 a chicken, 1 corn, 1sweet potato, and a dozen clams that's what we would call a bake. The broth was served as a drink with dinner and leftover broth was used to make chowder ( red or Manhattan style )

Provided by Lou Kostura @lkostura

Categories Chicken

Prep Time 2 hours

Cook Time 3 hours

Yield 12

Number Of Ingredients 11

Ingredients

150 - clams, cleaned and scrubbed littleneck or middleneck
12 - sweet potatoes
12 - corn on the cob
3 - whole chickens cut in half
3 pound(s) chicken backs and necks
1 pound(s) butter, unsalted
1 large celery head chopped in 4 inch pieces
1/4 cup(s) salt
2 tablespoon(s) black pepper
- water to cover
10 - cheese cloth bags

Steps:

Scrub clams of all sand using a vegetable brush, even if you are told they are clean from the fish monger they are NOT
Bag clams in cheese cloth bags and tie, bag corn, sweet potatoes
Season chicken halfs with salt and pepper and bag in cheesecloth, bag up the backs and necks
Load all the bags into a very large stockpot ( mine is 28 quart) Add the celery, butter(yes the whole pound), salt and pepper. Place one large sweet potato on top of everything
Cover and bring to a rolling boil, then reduce heat to simmer. When a fork is easily inserted into large sweet potato on top it done
Put bags out on table, discard backs and necks, cut open bags and let everyone at it. Serve with additional melted butter and lots of napkins, and a cup of broth.

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