SIMPLE CLAM CHOWDER RECIPE RECIPES

SIMPLE CLAM CHOWDER RECIPE | MYRECIPES

Simple Clam Chowder Recipe | MyRecipes image

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

Provided by Marge Perry

Yield 12 servings (serving size: 1 cup)

Number Of Ingredients 12

Ingredients

2 bacon slices
2 cups chopped onion
1 ¼ cups chopped celery
½ teaspoon salt
½ teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups fat-free milk
½ cup all-purpose flour (about 2 1/4 ounces)

Steps:

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Nutrition Facts : Calories 257 calories, CarbohydrateContent 27.9 g, CholesterolContent 67 mg, FatContent 2.9 g, FiberContent 2 g, ProteinContent 28.5 g, SaturatedFatContent 0.6 g, SodiumContent 475 mg

NEWPORT CLAM CHOWDER RECIPE | ALLRECIPES

Newport Clam Chowder Recipe | Allrecipes image

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Provided by OMMIE3

Categories Clam Chowder

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

½ cup butter
1 ½ large onions, chopped
¾ cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
½ teaspoon chopped fresh dill weed

Steps:

Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Nutrition Facts : Calories 336.9 calories, CarbohydrateContent 25.8 g, CholesterolContent 78 mg, FatContent 22.4 g, FiberContent 1.8 g, ProteinContent 9.1 g, SaturatedFatContent 13.8 g, SodiumContent 626.5 mg, SugarContent 1.8 g

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