Best 5 Pioneer Woman Clam Chowder Recipes

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Dive into a delightful culinary journey with our Pioneer Woman's Clam Chowder, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish, steeped in New England tradition, showcases the perfect balance of briny clams, tender potatoes, and a creamy, flavorful broth. As you savor each spoonful, you'll experience the harmonious blend of savory and sweet notes, enhanced by the subtle hint of smoky bacon and the aromatic touch of fresh herbs.

Alongside the classic clam chowder, this article presents a diverse selection of chowder variations that cater to various preferences and dietary needs:

- For a lighter, yet equally satisfying option, try the Creamy Corn Chowder, a delightful combination of sweet corn, tender potatoes, and a creamy broth infused with a hint of smoky bacon.

- Seafood enthusiasts will relish the New England Fish Chowder, a hearty and flavorful chowder that brims with succulent fish, tender potatoes, and a rich, flavorful broth.

- For a taste of the tropics, explore the Caribbean Coconut Shrimp Chowder, a unique and flavorful fusion of coconut milk, succulent shrimp, and a medley of colorful vegetables.

- Vegetarians will find solace in the hearty and flavorful Vegetable Chowder, a delightful symphony of fresh vegetables, tender potatoes, and a rich, creamy broth.

- And for those seeking a gluten-free alternative, the Gluten-Free Clam Chowder offers a delicious and satisfying chowder experience without compromising on taste or texture.

Here are our top 5 tried and tested recipes!

EAST HAMPTON CLAM CHOWDER



East Hampton Clam Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Steps:

  • Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
  • In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
  • Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 tablespoons unsalted butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 teaspoons chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potato, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping (optional)

Steps:

  • Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
  • Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
  • Meanwhile, remove the clams from their shells and roughly chop.
  • Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

  • First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
  • Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
  • Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Anne Burrell

Time 1h5m

Yield Serves 4

Number Of Ingredients 12

4 dozen little neck or cherry stone clams, scrubbed
4 thick slices bacon, cut into lardons
1 large onions, cut into 1/4 inch dice
Kosher salt
11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 bundle of thyme
2 bay leaves
1 to 2 shakes hot sauce, optional (recommended: Tabasco)
Extra-virgin olive oil

Steps:

  • Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.
  • Coarsely chop the clams and reserve.
  • Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.
  • Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.
  • Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
Freshly ground black pepper
3 cups half-and-half
3 tablespoons butter
2 (10-ounce) cans minced clams

Steps:

  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Add in the half-and-half, and the butter. Drain clams, reserving clam liquid. Stir the clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow the soup to boil.
  • Ladle into soup bowls and serve.

Tips:

  • Choose fresh clams. Fresh clams will have a briny, slightly salty smell. Avoid clams that smell sour or fishy.
  • Soak the clams in cold water for 30 minutes. This will help to remove any sand or grit from the clams.
  • Use a large pot to make the chowder. You want to have plenty of room for the clams, potatoes, and other ingredients.
  • Cook the chowder over medium heat. This will help to prevent the chowder from scorching.
  • Season the chowder to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the chowder hot. Clam chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Pioneer Woman's clam chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. The chowder is made with fresh clams, potatoes, vegetables, and a creamy broth. It is seasoned with salt, pepper, and other spices. The chowder is served hot, with a side of crusty bread or crackers. Pioneer Woman's clam chowder is a great way to use fresh clams. The chowder is also a good source of protein, vitamins, and minerals. It is a delicious and healthy soup that is perfect for a family meal.

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