In the heart of Alaska's culinary traditions lies a delectable dish that has become a symbol of the region's rich seafood and agricultural heritage: Alaskan Clam and Potato Soup. This creamy and hearty soup is a symphony of flavors, where tender clams, earthy potatoes, and a medley of fresh vegetables dance together in a savory broth. Whether you're a local yearning for a taste of home or a curious foodie seeking new culinary adventures, this Alaskan Clam and Potato Soup is sure to warm your soul and tantalize your taste buds. From classic recipes passed down through generations to modern interpretations with a twist, this article offers a delightful journey into the world of Alaskan Clam and Potato Soup. Discover the secrets behind this beloved dish and explore the diverse recipes that showcase its versatility andおいしさ.
**Recipes Included**:
1. **Classic Alaskan Clam and Potato Soup**: A timeless recipe that captures the essence of this iconic dish. Simple, yet bursting with flavor, this soup features tender clams, perfectly cooked potatoes, and a creamy broth enhanced with fresh herbs and spices.
2. **Smoked Salmon and Clam Chowder**: A unique twist on the traditional soup, this recipe introduces the smoky richness of smoked salmon. The combination of clams, potatoes, and smoked salmon creates a harmonious blend of flavors that will leave you craving more.
3. **Creamy Alaskan Clam and Potato Soup with Corn and Bacon**: This recipe adds a touch of sweetness and smokiness with the inclusion of corn and bacon. The corn adds a pop of color and natural sweetness, while the bacon adds a savory depth of flavor.
4. **Vegan Alaskan Clam and Potato Soup**: For those seeking a plant-based alternative, this vegan version offers a delicious and satisfying soup experience. With the use of vegetable broth, plant-based milk, and meatless clam substitutes, this soup delivers all the comforting flavors of the original without compromising on taste.
ALASKAN CLAM AND POTATO SOUP
There are perks to living in Alaska! Digging for razor clams on the Kenai Peninsula is one of them. I pressure can my minced clams in 1/2 pint jars so that I have them on the shelf whenever I want them and they don't get lost in the freezer. My mom almost always bought canned clams for her potato soup. I love this soup served...
Provided by Sherry Blizzard
Categories Seafood
Time 55m
Number Of Ingredients 12
Steps:
- 1. These are the ingredients you will need. Note: If you want a richer soup, you can use heavy cream or half and half. *I was out of celery the day I made this, you really do want celery---NOT celery seed as pictured here.
- 2. Combine the first 5 ingredients in a soup pot or Dutch oven. Cook until potatoes and carrots are tender (about 10-15 minutes).
- 3. Add bacon, clams, milk and butter. Stir until heated through and butter is melted. Take off the heat and stir in sour cream, sprinkle with diced green onions and salt and pepper.
POTATO-CLAM CHOWDER
Soup from a potato mix? We're talking fast and flavorful!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
- Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
- Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 11 g, TransFat 0 g
CLAM CHOWDER
Steps:
- In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
- Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
- Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
- Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.
Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POTATO CLAM CHOWDER
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. -Betty Ann Morgan, Upper Marlboro, Maryland
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.
Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
LEEK AND POTATO SOUP WITH CLAMS
Steps:
- To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
- For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
- To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.
HALIBUT & POTATO CHOWDER
Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
ALASKA CLAM CHOWDER
This is a very old recipe, handed down from my mother in laws mother in law. Living in Alaska and in a ligthouse,she came up with this hearty, yummy soup.
Provided by Karen Oliver
Categories Chowders
Number Of Ingredients 8
Steps:
- 1. Peel and cut potatoes into medium size pieces. Slice the celery stalks and chop the onion. Add all this to a large pot, and add water just to cover the vegetables. Cook this until barely tender when pierced with a fork. I usually add a good amount of salt and pepper to this and if celery has leaves, cut up these and put in also.
- 2. While vegetables are cooking, I cook bacon, either in microwave (to save the mess)! or on stove, till just barely crisp. Drain on paper towel the break into bite size pieces.
- 3. When the pot of veggies is done, DO NOT DRAIN, just mash with a potato masher to get large chunks. Now add the clams and all the juice,the bacon and the milk. Take off heat and stir. Now just add the saltine crumbs to thicken. Add a little at a time, soup will thicken really quick. Now taste it. Add the salt and pepper to your liking, put back on heat and simmer for about 10 minutes. Depending on how thick you like your soup, you can always add more crackers.
POTATO AND CLAM CHOWDER
I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.
Provided by LOUISE GOLDEN
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot saute (sweat) chopped onions in olive oil.
- Peel and dice potatoes into small bites and add to onions and olive oil.
- Add cayenne pepper, black pepper and salt.
- Cook potatoes with 1/4 cup of water covered until fork tender.
- In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
- Add flour and butter mixture to large pot and mix with potatoes.
- Pour 4 cups chicken broth and stir until it starts to thicken.
- Add can of whole baby clams and chopped clams with juice.
- Pour in heavy cream.
- (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
- Cook for 30 minutes.
- Top with Old Bay Seasoning.
Nutrition Facts : Calories 464.6, Fat 31, SaturatedFat 17.3, Cholesterol 104.3, Sodium 911.9, Carbohydrate 36, Fiber 3.9, Sugar 1.9, Protein 12.9
Tips:
- Use fresh clams for the best flavor. Fresh clams have a briny, sweet flavor that canned clams cannot match. If you can't find fresh clams, frozen clams are a good substitute.
- Soak the clams in cold water for 30 minutes before cooking. This will help to remove any grit or sand from the clams.
- Use a variety of potatoes in the soup. This will give the soup a more complex flavor and texture. Good choices include Yukon Gold potatoes, red potatoes, and russet potatoes.
- Don't overcook the potatoes. The potatoes should be tender but still hold their shape.
- Season the soup to taste. Use salt, pepper, garlic powder, and onion powder to taste.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
This Alaskan clam and potato soup is a hearty, flavorful soup that is perfect for a cold winter day. The combination of clams, potatoes, and vegetables makes this soup a nutritious and satisfying meal. With its creamy broth and tender vegetables, this soup is sure to be a hit with your family and friends.
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