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This clam chowder recipe comes courtesy of chef Bryan Dame, executive chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.
Serves 4 as a first course.
- 10 Pounds cherry-stone clams
- 3/4 Cups water
- 3/4 Cups white wine
- 1/4 Pound bacon, diced
- 2 Tablespoons butter
- 1 Teaspoon chopped garlic
- 1 large onion, diced
- 1/4 Cup celery, diced
- 1 1/2 Pound Yukon Gold potatoes, diced
- 1/4 Cup flour
- 2 Teaspoons Worcestershire sauce
- 2 Cups cream
- 1 Teaspoon chopped thyme
- salt and black pepper, to taste
Calories Per Serving1768
Folate equivalent (total)102µg25%
- 1 1/4 pound canned clams, minced, juices reserved
- 2-3 cups bottled clam juice
- 2 bacon slices, minced
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon thyme leaves, chopped
- 1 pound potatoes, peeled, diced
- 3 cups heavy cream or half and half
- 6 tablespoons dry sherry, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- Oyster or saltine crackers, as needed
- Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
- Add the potatoes and simmer until tender, about 15 minutes.
- Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books
Maine Diner's Seafood Chowder1 lobster (1 lb) OR 1 8-oz lobster tail, about 1 cup cooked lobster meat 1/2 lb steaming clams 1/2 lb shrimp (26 - 30 count) 1/2 lb scallops 1 can (10-oz) baby clams 1/4 lb butter 2 cups light cream 2 cups milk 1/4 cup dried parsley flakes 1 Tbsp paprika 2 medium potatoes 4 oz bacon 1 medium onion, diced fine Salt and pepper to taste Oyster crackers, for serving 1. In 1 1/2 quarts of water, boil the lobster for 15 minutes in a pot with lid. Remove the lobster and set aside. In the same liquid, cook the steamers until they open. Remove the steamers and set aside. Using the same liquid once again, cook the scallops and shrimp until cooked through. Leave in the pot with the broth. 2. Split open the lobster and pick out the meat. Break the meat into bite-sized pieces and return to the pot. Clean the tomalley out of the lobster cavity and add it to the pot. Add the canned baby clams (with their juice), butter, cream, milk, parsley and paprika. Remove the steamers from their shells, pick off the neck sheath, and add to the pot. Keep warm but do not boil. 3. Peel and dice the potatoes. In a separate pot, cook them in boiling water just until tender. Drain and add to the chowder. 4. In a frying pan, saute the bacon until fat released. Add the onions and cook until tender. Add the entire contents of frying pan to the chowder. 5. Simmer the chowder on low heat until hot. Add salt and pepper to taste. Serve the chowder in soup bowls with oyster crackers.
Difference between New England Clam Chowder and Manhattan Clam Chowder
And we can&rsquot forget New England Clam Chowder&rsquos kissing cousin, or is it more of an arch-rival. Remove the cream base and add tomatoes, then what you have is amazing Manhattan clam chowder . Manhattan clam chowder is tomato based, where as New England clam chowder is cream based. We&rsquore fans of it all too. Give us a spoon and we&rsquoll make it disappear within minutes.
We&rsquove made multiple batches of different kinds of clam chowder over the last two weeks and it has satisfied our bellies beyond belief. In fact, a few days ago we had friends over for a clam chowder dinner and we all had our favorite ways of cooking and eating it, including plenty of dashes of tabasco sauce.
Tabasco sauce? We tried it and loved it. There&rsquos so much more to learn in this world of clam chowder.
Some of us like it thicker and creamier, some like it more runny with lots of heavy cream. All variations are fantastic.
This is our favorite pot of creamy New England clam chowder in just 30 minutes. Sometimes after a long day at the studio, all we want is a quick but homemade batch of clam chowder to warm us up when it&rsquos raining like mad outside.
Sitting in our kitchen, eating a big bowl of this favorite clam chowder with crackers reminds us of our awesome Boston visits. Maybe if we eat enough clam chowder, we&rsquoll be able to get back to Boston sooner than we think.
Best Manhattan: Campbell's Chunky Soup Manhattan Clam Chowder
Unlike New England clam chowder, which is rich and thick thanks to the added cream, Manhattan clam chowder is a tomato broth-based soup that’s dairy-free and a little heavier on the vegetables. While it’s easier to find canned clam chowder in the New England style, Campbell’s nailed the recipe with its Chunky Manhattan Clam Chowder.
Made with real ingredients, like clams, clam stock, tomatoes, and bell peppers, this Manhattan clam chowder is chunky, hearty, and totally hits the spot. And with 10 grams of protein per can, it helps fill your belly while satisfying your taste buds.
BEST New England Clam Chowder
One of America’s most famous dishes, get ready to enjoy a bowl of pure comfort! This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds!
The concept of chowder goes back several centuries. Chowders were introduced to the United States during its early years of settlement and the oldest published recipe we know about, for fish chowder, was printed in 1751. What we call New England Clam Chowder today was the earliest and most popular variety of clam chowder (known as Boston Clam Chowder in the Midwest) and it was a contribution of French and British settlers. By the 18th century it was a household staple and has remained one of New England’s most famous and beloved dishes.
Today, New England Clam Chowder is still served at Ye Olde Union Oyster House in Boston, the nation’s oldest continuously operating restaurant, where it has been on the menu since 1836.
Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. Additionally, although it is generally regarded a cardinal sin to add tomatoes, there are some who insist on adding just enough to turn the color a pretty pink. In 1939, the state legislature of Maine decided it had had enough of this sacrilege and tried passing a bill that would make the inclusion of tomatoes in clam chowder illegal. It didn’t pass.
Notwithstanding some debated variations, what distinguishes New England clam chowder is the absence of tomatoes and the inclusion of milk or cream, potatoes, onion and clams, and its common accompaniment of oyster crackers that are either crushed and added to the soup as a thickener or sprinkled on top.
In the words of American novelist Joseph C. Lincoln:
A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is ‘Yankee Doodle in a kettle.’
An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key. Use the freshest produce, the best cream. Salt pork was traditionally used but in more recent decades it has been replaced by bacon. The smokiness of bacon can tend to overpower the delicate flavors of the clam chowder and for that reason I recommend Italian pancetta. Unlike bacon pancetta it is dry-cured, not smoked, and contributes an incredible, complex flavor that is complementary instead of overpowering.
Using quality ingredients also means using the finest fish broth, something that was used in many of the earliest known clam chowder recipes. Set the clam juice aside and instead reach for fish broth which will give your chowder a much richer and satisfying flavor.
For the finest fish stock I’m using my favorite brand, Aneto. They not only make the world’s BEST paella cooking bases (check out their Valencian paella and seafood paella cooking bases), they also make the best broths in my opinion. Based in Barcelona, Spain, Aneto’s premium broths are made the same way you would make them in your own kitchen: The freshest seafood and vegetables are added to large pots and slow simmered for hours before the broth poured into cartons for selling. The ingredients include Monkfish, Cod, Tomato, Onion, Carrot, Fennel, Leek, Celery, Virgin Olive Oil, Garlic and Sea Salt. Nothing else. No concentrates, powders, artificial ingredients, GMO’s, fillers or flavor enhancers of any kind. Just pure, whole, real ingredients. We highly recommend it.
I also love to use Aneto’s fish broth in a variety of pho and Asian soups and also for making a quick and easy seafood bouillabaisse!
Aneto’s 100% Natural Premium Fish Broth can be purchased here on Amazon or in select stores across the nation. Note, the broths are significantly cheaper on Amazon if you buy them in bulk (6-pack). Individually they’re cheaper in stores (check the store locator for your nearest location).
We had the opportunity to tour their factory from top to bottom, watch the broth-making process from start to finish, and were absolutely blown away by the beauty and simplicity of how they create their broths. In the world of broth manufacturers, Aneto is truly unique and their broth-making process is one of the most encouraging and inspiring things I’ve witnessed. Come read about it and take our virtual tour of the world’s most remarkable broth manufacturer.
If you’re a fan of New England Clam Chowder then you know from experience that too often they’re either ultra thick and gloppy or the binding between the fat and carbs has broken and you end up with a watery soup with oil droplets all over in it.
Not so with this recipe. This New England Clam Chowder tackles those problems and the result is a perfectly silky-smooth and creamy texture with wonderfully balanced flavors that will make you sigh with comfort.
Slice the pancetta (or bacon if using) into thin strips. Fry in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot.
Add the butter to the pot along with the onions, celery and garlic. Cook for 6-8 minutes until softened but not browned. Add the flour, stir to combine and cook for a minute.
Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta.
Simmer the chowder for 20-25 minutes until the potatoes are extremely tender. Discard the bay leaves.
The consistency is right when the potatoes are so soft that some have begun to fall apart. If you prefer the chowder to be thicker or less chunky, use an immersion blender (or transfer 1 cup of the chowder to a blender) puree just a small portion of it.
Add the clams, cream and parsley and heat through for another 5 minutes. Add salt and pepper to taste, and serve immediately.
Serve sprinkled with the remaining pancetta, fresh parsley and oyster crackers.
Enter to win these FOUR 33.8 ounce cartons of premium broths from Aneto! These include Aneto’s premium 100% All-Natural Chicken Broth, Fish Broth, Valencian Paella Cooking Base and Seafood Paella Cooking Base.
Enter by leaving a comment below answering the question, “Why would you like to try Aneto’s broths and which one are you most interested in trying?” The winner will be notified via email and has 48 hours to respond. This giveaway is for U.S. residents. Giveaway ends March 9, 2018.
THIS GIVEAWAY HAS ENDED. Congratulations to our winner, Jackie!
- 3 oz. thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
- 1-1/2 oz. unsalted butter (3 Tbs.)
- 1 large yellow onion, cut into small dice (about 2 cups)
- 4 tender inner celery stalks, cut into 1/2-inch dice (about 1 cup)
- 4 cups diluted clam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped
- 2 lb. large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups)
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1 cup heavy cream
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt
Maine Clam Chowder
Combine clams and 3 cups water in a large stockpot bring to a boil. Cover and cook 8 to 10 minutes or until clams open, discarding any unopened clams. Remove clams with a slotted spoon set aside. Pour liquid through a wire-mesh strainer into a large container, discarding debris. Set clam liquid aside.
Melt butter in a Dutch oven over medium heat add onion and celery, and saute 5 minutes or until tender. Whisk in flour cook, whisking constantly, 1 minute. Gradually whisk in reserved clam liquid cook over medium heat, whisking constantly, until thickened and bubbly. Add potatoes, reduce heat, and cook over low heat 15 to 20 minutes or until potatoes are tender.
Remove clams from shells, discarding shells. Peel membrane from clam necks and discard. Add clams, evaporated milk, and next 3 ingredients to potato mixture. Cook over medium-high heat until thoroughly heated. Top each serving with parsley, crumbled bacon, and a dash of paprika. Serve with French bread or crackers.
Frequently bought together
From Publishers Weekly
A "charming cookbook-cum-scrapbook. for inlanders, it's the next best thing to a summer by the sea." -Yankee Magazine
“Like writers Jane and Michael Stern…Ms. Dojny provides a guide to the seasonal lobster pounds, chowder houses and clam shacks…of the region.” –The New York Times
"If you've ever visited New England, this book offers a nice trip down memory lane. If you've never been to the region, then the recipes will make you drool." -Seattle Post-Intelligencer
"There is a richly personal flavor to this collection, well seasoned with quotes, anecdotes, illustrations of individual eating places and their cooking tips." -Associated Press
“The New England Clam Shack Cookbook is a 211-page seafood gem.” –News & Observer
“…the ultimate taste of the coastline.” –New England Travel & Life
About the Author
Brooke Dojny is the author of more than a dozen cookbooks, including Dishing Up® Maine, The New England Clam Shack Cookbook, and the AMA Family Cookbook , which won the 1997 James Beard Award. Dojny coauthored Bon Appetit&rsquos Every-Night Cooking column, contributes to Down East magazine, and is a columnist at the Portland Press-Herald. She lives in Maine, where she can be found hanging out at clam shacks and farmers&rsquo markets.
New England Clam Chowder - 16 oz
When it’s cold out, nothing hits the spot like a warm bowl of classic clam chowder. After trying many recipes, this one is by far the best. It’s a local recipe used in many of the best restaurants right here in Maine. Best of all, it is loaded with big pieces of rich clam meat.
Heat and Enjoy Our Clam Chowder
Our clam chowder is ready to heat up and enjoy upon delivery. Each order provides 16 oz, enough for a big filling bowl, or two appetizer portions. Enjoy it as a meal on its own or serve before a classic Maine lobster dinner. It’s the perfect item to stock up on and have on hand to enjoy anytime.
Order Classic Clam Chowder from Maine Lobster Now
Place your order for 16 oz of delicious clam chowder today. We offer overnight delivery options, as well as complimentary delivery on all orders of $100 or more. Each order is delivered right to your front door, no matter where you live in the United States, so you can enjoy Maine anytime and anywhere.
Notice: Clam Chowder is a gluten-free product.
Clam Chowder: Potatoes, Water, Wild Sea Clams , Heavy Cream (40%), Onion, Clam Base ( Cooked Clams with Clam Juice and Clam Extract , Salt, Butter Oil, Hydrolyzed Corn Protein, Maltodextrin, Autolyzed Yeast Extract, Sugar, Onion Powder, Dehydrated Potato Flakes), Natural Flavor (with Torula Yeast, Gum Arabic, Citric Acid), Potato Starch, Modified Clam Stock ( Cooked Clams , Salt, Yeast Extract, Flavoring, Unsalted Butter ( Cream , Natural Flavoring), Potato Flour, Sugar, Onion Powder and Garlic Powder), Spice