WHAT IS IN NEW ENGLAND CLAM CHOWDER RECIPES

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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...



Contest-Winning New England Clam Chowder Recipe: How to ... image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 13g protein. Diabetic Exchanges 2-1/2 starch

EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING



Easy New England Clam Chowder - Kitchen Dreaming 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

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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