NEW ENGLAND CLAM CHOWDER RECIPE | DAVE LIEBERMAN | FOO…
For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.
Provided by Dave Lieberman
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT
I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
Nutrition Facts : Calories 254 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 26g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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