Indulge in the hearty goodness of Mixed Vegetable Clam Chowder, a symphony of flavors that will warm your soul and tantalize your taste buds. This classic New England-style chowder is elevated with an array of colorful vegetables, tender clams, and a creamy, flavorful broth. Each spoonful promises a burst of umami-rich seafood and the comforting warmth of fresh, garden vegetables.
This versatile recipe offers three delightful variations to suit every palate. Whether you prefer the classic clam chowder with its generous helping of clams, the indulgent seafood chowder brimming with clams, shrimp, and crab, or the vegetarian chowder bursting with the goodness of fresh vegetables, this recipe has something for everyone.
As you embark on this culinary journey, you'll discover the secrets to creating a chowder that's rich, creamy, and packed with flavor. From the art of choosing the perfect clams to the technique of simmering the broth to perfection, this recipe provides detailed instructions and helpful tips to ensure success in your kitchen.
So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure as we explore the world of Mixed Vegetable Clam Chowder, one spoonful at a time.
CHUNKY VEGETABLE CLAM CHOWDER
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
Provided by Gerry
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add bacon (I cut into bite size pieces) saute lightly.
- Add in onions (and the celery which is optional) and saute briefly.
- Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
- Add in the milk, clams and chopped parsley stirring frequently until heated through.
- You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
- This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9
MIXED VEGETABLE CLAM CHOWDER
Quick dinner idea? Two easy steps and 10 minutes is all that it takes to make this herbed clam and mixed vegetables chowder recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, stir together all ingredients except cheese. Cook over medium heat until hot, stirring frequently.
- To serve, ladle chowder into bowls; sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 6 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 5 g, TransFat 0 g
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
MANHATTAN CLAM CHOWDER
Make and share this Manhattan Clam Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h45m
Yield 13 cups
Number Of Ingredients 17
Steps:
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
- Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the olive oil and garlic, and cook for 30 seconds.
- Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
- Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add the potatoes and clam broth.
- The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
- Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Add the tomatoes, and simmer 5 minutes more.
- Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.
Nutrition Facts : Calories 207.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 19.2, Sodium 587, Carbohydrate 28.9, Fiber 6.4, Sugar 3.2, Protein 9.6
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
LOW-FAT CLAM & VEGETABLE CHOWDER
Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
- Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
- Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
- Stir cornstarch into soup and return to simmer.
- Add clams and simmer for 3 minutes.
- Season with salt and cracked black pepper.
QUICK MANHATTAN CLAM CHOWDER
I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!
Provided by MEGSCOOKIN
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
- Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
- Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 25.8 g, Cholesterol 63.5 mg, Fat 4 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 0.5 g, Sodium 720.1 mg, Sugar 8.4 g
Tips:
- Select fresh and high-quality vegetables: Use fresh, crisp vegetables for the best flavor and texture in your chowder. Look for vegetables that are free of blemishes and bruises.
- Don't overcook the vegetables: Cook the vegetables until they are tender but still retain a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
- Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your chowder will be. Some good options include carrots, celery, onions, potatoes, corn, and peas.
- Use a good quality clam juice: The clam juice is a key ingredient in clam chowder, so it's important to use a good quality product. Look for clam juice that is made from fresh clams and has a rich, briny flavor.
- Season the chowder to taste: Season the chowder with salt, pepper, and other spices to taste. You may also want to add a splash of lemon juice or a dollop of sour cream.
Conclusion:
Mixed vegetable clam chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, savory clam juice, and creamy broth, mixed vegetable clam chowder is sure to be a hit with your family and friends.
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