TRADITIONAL NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT
I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. —Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 6g protein. Diabetic Exchanges 1 starch
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
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