EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING
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
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
CLAM CHOWDER RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 45 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
More about "the very best new england clam chowder recipe recipes"
EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING
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!
From kitchendreaming.com
Reviews 5
Total Time 35 minutes
Category Soup
Cuisine American
Calories 332 kcal per serving
From kitchendreaming.com
Reviews 5
Total Time 35 minutes
Category Soup
Cuisine American
Calories 332 kcal per serving
- Serving Suggestions: Serve with our New England Clam Cakes.
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CLAM CHOWDER RECIPE - FOOD NETWORK
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Reviews 4.9
Total Time 45 minutes
Category main-dish
Reviews 4.9
Total Time 45 minutes
Category main-dish
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- 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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