THICK AND CREAMY CLAM CHOWDER RECIPES

Name: Thick and Creamy New England Clam Chowder
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 6 -7 pieces bacon, cut into small pieces; 1 medium onion, chopped; 2 (5 ounce) cans baby clams, with juice reserved; 6 -7 potatoes, cubed; 2 (10 1/2 ounce) cans cream of celery soup; 1 cup heavy cream; 1 cup milk; 1 tablespoon butter; 1 teaspoon dried dill weed

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER - FOOD.COM

Thick and Creamy New England Clam Chowder - Food.com image

This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

Add bacon to sauce pan and cook on medium low heat until crispy.
Add onion and cook until translucent.
Add clam juice from both cans.
Add potatoes.
Cook and cover until potatoes are fork tender, about 15-20 minutes.
Stir occasionally so potatoes won't stick.
Add clams, soup, cream, milk, and dill weed.
Stir together.
Add butter and let melt into the chowder.
Cook for about 30-45 minutes or until thickened.
Stir occasionally.

Nutrition Facts : Calories 753.6, FatContent 40.2, SaturatedFatContent 20.6, CholesterolContent 144.5, SodiumContent 1414, CarbohydrateContent 76.2, FiberContent 8.4, SugarContent 5.7, ProteinContent 24.3

NEW ENGLAND CLAM CHOWDER - EASY FAMILY-FRIENDLY RECIPES ...

New England Clam Chowder - Easy Family-Friendly Recipes ... image

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

Ingredients

2 tbsp Butter
1 cup Onion (, diced)
2 tablespoons All-purpose flour ([See Note 1])
3 cups Clam juice
1 pound Potatoes (, peeled, diced into 1/2 inch cubes)
2 cups Chopped clams
3 cups Whole Milk
1 tsp Salt (, to taste)
1/2 tsp Ground black pepper (, to taste)
1 tbsp Parsley. freshly chopped

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

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