Best 2 Shirleys Maine Clam Chowder Recipes

Indulge in the delectable flavors of Shirley's Maine Clam Chowder, a New England classic that perfectly embodies the essence of coastal comfort food. Originating from the shores of Maine, this chowder is a harmonious blend of fresh clams, tender potatoes, aromatic vegetables, and a rich, creamy broth that warms the soul. While there are numerous variations of clam chowder, Shirley's recipe stands out with its exceptional flavor profile and the perfect balance of ingredients. In this culinary journey, we'll explore the secrets behind this beloved dish and provide you with step-by-step instructions to recreate this seafood masterpiece in your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a delightful voyage into the world of Shirley's Maine Clam Chowder.

This article features not only the classic Shirley's Maine Clam Chowder recipe but also variations such as the Manhattan Clam Chowder, known for its vibrant tomato broth, and the Rhode Island Clam Chowder, distinguished by its clear broth and the addition of quahogs. Additionally, you'll discover the Boston Clam Chowder, a creamy delight made with a combination of clams and fish, and the Corn Clam Chowder, a sweet and savory twist on the traditional recipe. Each variation offers a unique taste experience, catering to different preferences and culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

MAINE CLAM CHOWDER

Maine Clam Chowder image

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Provided by Mimi in Maine

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 cups bottled clam juice
2/3 cup flour
1 cup onion (finely chopped)
6 ounces salt pork fat, diced (or 8 slices of bacon diced)
2 tablespoons butter
8 ounces cooked clams (chopped)
4 medium potatoes (cooked and cut in bite-sized chunks)
1/2 cup milk
1/2 cup cream
1 teaspoon salt
pepper

Steps:

Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
Heat the clam juice in a large saucepan on medium heat.
In separate pan put the butter and onions and sauté till translucent.
Add the flour and whisk continuously for 5 minutes.
Add to the clam juice slowly whisking all the while so there will be no lumps.
Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
Make this a day ahead for flavor.
NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1

SHIRLEY'S MAINE CLAM CHOWDER

Shirley's Maine Clam Chowder image

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories Clam Chowder

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

Steps:

In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g

Tips:

Use fresh clams for the best flavor. You can find fresh clams at most seafood markets. If you can't find fresh clams, you can use frozen clams, but the flavor won't be as good.
Soak the clams in cold water for 30 minutes before cooking. This will help to remove any sand or grit from the clams.
Use a large pot to make the chowder. This will give the chowder plenty of room to simmer and develop its flavor.
Don't overcrowd the pot with clams. If you do, the clams won't cook evenly.
Simmer the chowder for at least 30 minutes. This will give the flavors time to develop and meld together.
Taste the chowder before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve the chowder with oyster crackers or saltine crackers. You can also serve it with a side of coleslaw or salad.

Conclusion:

Shirley's Maine Clam Chowder is a classic New England dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a delicious and comforting meal, give this recipe a try.