MAINE CLAM CHOWDER RECIPES

SHIRLEY'S MAINE CLAM CHOWDER RECIPE | ALLRECIPES

Shirley's Maine Clam Chowder Recipe | Allrecipes image

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories Clam Chowder

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

Steps:

In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, CarbohydrateContent 30.9 g, CholesterolContent 51.1 mg, FatContent 11.5 g, FiberContent 2.7 g, ProteinContent 14.5 g, SaturatedFatContent 5.7 g, SodiumContent 342.6 mg, SugarContent 3.1 g

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

Ingredients

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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