NEW ENGLAND CLAM CHOWDER RECIPE | BBC GOOD FOOD
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Provided by Elena Silcock
Categories Dinner, Lunch, Soup
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat 1 litre of water in a large pan over a high heat. Once boiling, tip in the clams. Cover with a lid and cook for 2-3 mins until the majority of the clam shells have opened. Pour into a sieve over a large jug, reserving the cooking water. Tip the reserved liquid through a muslin-lined sieve into a large non stick saucepan and set aside – this is your stock for the soup.
- Discard any clams which haven’t opened, then remove three-quarters of the clams from their shells and roughly chop.
- Put the bay leaf in the pan with the clam stock and tip in the potato and parsnip cubes. Cook for 5-7 mins until tender. Use a slotted spoon to remove half of the potato and parsnip and set aside. Fish out the bay leaf, spoon off any scum from the surface of the soup, then blitz the remaining stock and vegetables in a food processor until smooth, or using a stick blender.
- Using the same saucepan over a medium heat, pour in the oil, add the bacon lardons, fry until crisp, then remove with a slotted spoon and set aside. Add the onion to the pan, cook for 5 mins until soft, then pour in the blitzed chowder, potato and parsnip. Heat until simmering, then tip in the chopped clams, take off the heat and stir through the crème fraîche, adding lemon juice to taste. Serve, topped with the crispy bacon, reserved clams in their shells and a scattering of chives and black pepper.
Nutrition Facts : Calories 303 calories, FatContent 14 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.8 milligram of sodium
NEW ENGLAND CLAM CHOWDER RECIPE | COOKING LIGHT
Enjoy a bowlful of briny clam flavor balanced with a little light cream, aromatics, and a hint of bacon.
Provided by Cooking Light
Total Time 30 minutes
Yield Serves 4 (serving size: about 11/2 cups chowder and 2 Tbsp. crackers)
Number Of Ingredients 13
Steps:
- 1. Combine potato and 11/4 cups water in a microwave-safe dish. Microwave at high 8 minutes or until potatoes are tender. Set aside. 2. While potatoes cook, combine remaining 1 cup water, clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil over medium-high. Cover, reduce heat, and simmer 6 minutes or until shells open. Remove clams from pan using a slotted spoon, and discard any unopened shells. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Cool clams slightly. Remove meat from shells, and chop. Discard shells. 3. Heat a medium saucepan over medium. Add bacon to pan, and cook for 4 minutes or until browned and crisp, stirring occasionally. Remove bacon from pan using a slotted spoon. Increase heat to medium-high. Add celery to drippings in pan; sauté 3 minutes or until tender, stirring occasionally. 4. Combine flour and bottled clam juice in a small bowl, stirring with a whisk until smooth. Add clam juice mixture and reserved cooking liquid to pan. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Add reserved potato mixture and 1 teaspoon chopped thyme to pan; reduce heat, and simmer for 5 minutes, stirring occasionally. Remove from heat. Stir in chopped clams and half-and-half. Ladle chowder into bowls; sprinkle evenly with bacon, remaining 3 teaspoons chopped thyme, and pepper. Serve chowder with oyster crackers.
Nutrition Facts : Calories 293, FatContent 9g, FiberContent 2g, ProteinContent 22g, SaturatedFatContent 5g, SodiumContent 1,086mg, SugarContent 3g
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