New England-style clam chowder is a classic American dish that is perfect for a cold winter day. This hearty and flavorful soup is made with fresh clams, potatoes, onions, celery, and cream. It is often served with oyster crackers or a side of bread.
This article provides three delicious recipes for New England-style clam chowder. The first recipe is a classic version of the soup, made with fresh clams, potatoes, onions, celery, and cream. The second recipe is a lighter version of the soup, made with canned clams and skim milk. The third recipe is a creamy version of the soup, made with heavy cream and butter.
All three recipes are easy to follow and make a delicious and satisfying meal. Whether you are looking for a classic comfort food dish or a lighter and healthier option, this article has the perfect recipe for you.
NEW ENGLAND-STYLE CLAM CHOWDER
New England Soul Food. Serve with oyster crackers.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
- Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g
SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)
A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.
Provided by Hedda Lettuce in On
Categories Potato
Time 8h30m
Yield 1 1/2 cups each, 7 serving(s)
Number Of Ingredients 15
Steps:
- Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
- Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
- In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.
LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER
A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.
Provided by Anniebanannie
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
- Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
- Stir until slightly thickened, adding more cornstarch as needed.
- Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.
NEW ENGLAND STYLE CLAM CHOWDER
Provided by Food Network
Time 1h20m
Yield 2 to 2 1/2 quarts chowder.
Number Of Ingredients 11
Steps:
- In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
NEW ENGLAND CLAM CHOWDER, DAD'S STYLE
My father would make this all the time, no matter what the season, because it's so good and authentic new england style chowder.
Provided by sherry monfils
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Place clams and 1/4 cup water in lg pot. Cover, cook on high until clams open. Transfer clams to a bowl. Strain the liquid to remove grit. Add enough water to clam liquid to measure 2 cups.
- 2. Remove clams from shells and coarsely chop. Heat oil in lg heavy pot over medium heat. Add bacon and cook until crisp. Drain on paper towels. Add onion and potatoes to pot. Cook 5 mins.
- 3. Stir in flour, cook 2 mins, stirring. Stir in clam juice and milk. Season w/ salt and white pepper. Cover, reduce heat and simmer 20 mins. Stirring occasionally, until potatoes are tender. Stir in heavy cream and clams. Heat through. Sprinkle w/ bacon and parsley.
CLAM CHOWDER, NEW ENGLAND STYLE
Provided by Marian Burros
Categories lunch, soups and stews, main course
Time 1h
Yield 4 servings as main dish
Number Of Ingredients 8
Steps:
- Peel, cube and cook potato in just enough water to cover.
- Brown onion in two tablespoons butter.
- Add onion to potatoes with liquid from clams. Cook five minutes.
- Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
- Serve immediately, refrigerate or freeze. To serve reheat.
Nutrition Facts : @context http, Calories 919, UnsaturatedFat 16 grams, Carbohydrate 85 grams, Fat 52 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 31 grams, Sodium 1783 milligrams, Sugar 14 grams, TransFat 1 gram
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen or canned clams, but the flavor will not be as good.
- Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque and tender, about 5 minutes.
- Use a good quality clam juice. The clam juice you use will make a big difference in the flavor of your chowder. Look for a clam juice that is low in sodium and has a clear, briny flavor.
- Don't be afraid to experiment. There are many different ways to make clam chowder. Feel free to add your own favorite ingredients and spices to create a chowder that is uniquely yours.
- Serve with crusty bread or crackers. Clam chowder is a hearty and satisfying soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.
Conclusion:
New England-style clam chowder is a classic American dish that is enjoyed by people of all ages. It is a creamy, flavorful soup that is perfect for a cold day. If you've never made clam chowder before, I encourage you to give this recipe a try. You won't be disappointed!
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