Anthony's restaurant clam chowder is a delectable seafood delicacy that tantalizes taste buds with its creamy richness and burst of flavors. Originating from the renowned Anthony's restaurant, this chowder has become a culinary icon, captivating food enthusiasts worldwide. Whether you're a seasoned chef seeking to recreate the magic of this dish or a home cook eager to explore new culinary horizons, this article will guide you through the delectable journey of crafting the perfect Anthony's restaurant clam chowder. Embark on this culinary adventure, and discover the secrets behind this extraordinary dish that will leave your taste buds craving for more with every spoonful.
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NEW ENGLAND CLAM CHOWDER
Since this is a classic New England dish, we're going to use popular ingredients like potatoes and little neck clams. But I'm also going to add leeks, which I think are an under-utilized, softer member of the onion family, along with dashi, which is a light, fragrant and earthy stock from Japan. This creates some lighter flavors in a traditionally thick dish. (Note: Dashi recipe included below step 1.)
Provided by Michael Anthony
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Rinse and soak clams in cold water to remove any grit, 5 minutes. Heat a heavy-bottomed saucepan with a lid over medium-low heat. Add 1 tablespoon of olive oil. Peel and chop 2 shallots and 1 garlic clove and add to the pot, along with a few parsley stems. Cook about 2 minutes to "sweat" the vegetables. Drain clams and add to pot, along with white wine. Cover and cook over high heat until clams are opened, about 5 minutes.
- Add potatoes to a medium saucepan and cover with water; add a pinch of salt. Bring to a boil and cook the potatoes until tender, about 10 minutes. Meanwhile, check the clams: put the opened ones in a bowl, then "agitate" the pot by moving it back and forth over the heat to coax the remaining ones to open. Once the clams are open and out of the pot, continue cooking to reduce the liquid to about 1 cup. (Watch for sand that may have accumulated at the bottom of the pot.) Discard any clams that haven't opened.
- Dice the leek and toss in a bowl of water to remove any sand. Dice celery and fennel (reserving the fronds). Peel and mince 1 garlic clove, 1 shallot, and the onion. Remove cooked potatoes to a bowl to cool.
- Preheat soup pot over medium heat. Drizzle 2 tablespoons of olive oil into the pot. While the pot is heating, remove the leeks from the water to a clean bowl. Then add onions, fennel, celery, and a pinch of salt to the pot followed by the leeks, a sprig of parsley and some fennel fronds. Gently stir and cook until vegetables are soft, 5 minutes. Add the shellfish cooking liquid. Add the jalapeño slice and a lemon peel to the soup. Bring to a simmer and cook, 10 minutes. Meanwhile, remove the clams from their shells and roughly chop. Cut the potatoes to roughly the same size as the clams; cut the shrimp in half or thirds, depending on size. Add dashi to the soup, followed by the cream. Taste to adjust the seasonings, and add salt and pepper if necessary. Add a pinch of Aleppo pepper and the shrimp; bring the soup back to a simmer. Add the potatoes and clams, then cover until heated through.
- Finish soup with a squeeze of lemon and chopped parsley. Ladle into bowls and serve.
- Place kombu in 1 quart cold water to soak, 30 minutes. Then discard soaking water, place kombu in a small saucepan, and cover with 1 quart fresh cold water. Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep, 30 minutes. Turn heat back on and bring to almost a simmer. Add bonito flakes, but don't stir. Let sit for 10 minutes, then strain, reserving the broth (dashi).
ANTHONY BOURDAIN'S CLAM CHOWDER RECIPE
A quick and easy recipe for homemade clam chowder based on Anthony Bourdain's classic recipe.
Provided by Jennifer Tammy
Categories Recipes
Time 25m
Number Of Ingredients 10
Steps:
- If using fresh clams, cook them in a stockpot over medium heat in 1/2 cup of water until each shell opens. Discard any clams that don't open.
- In a clean dutch oven over medium heat, cook your chopped bacon until slightly browned.
- Add the diced onions and cook until translucent.
- Add the diced potatos, salt and pepper. Add just enough water to cover the potatoes and simmer until potatoes are fork-tender.
- In a measuring cup or small bowl, whisk together the flour and 1/2 cup of the milk to form a slurry. Stir into the bacon-potato mixture.
- Add the clams (and any reserved cooking liquid if you cooked them fresh). Simmer for 5 minutes, until the clams are cooked through.
- Add the remaining milk and heavy cream and continue cooking for 4 minutes.
- Taste and adjust with additional salt and pepper.
- Serve the soup with plenty of oyster crackers, and a sprinkling of chopped parsley, if desired.
Nutrition Facts : Calories 435 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1366 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CLAM CHOWDER
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately.
- Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside.
- Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes.
- Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning.
- There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread.
- Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
SEATTLE'S BEST CLAM CHOWDER
I kinda picked up this recipe when I first started out as a cold pantry cook. I worked at this place called The Brooklyn in Seattle. Now having never made the chowder, but only prepped certain components, I built this recipe in my head based off what I saw and tasted every day. You may be thinking, "I have never heard of Seattle Clam Chowder. Only New England and Manhattan chowders." Well let me tell you, that in Seattle, downtown restaurants live and die by their chowder. This is a recreation of one of the best I have tried and or made. Oh, one other thing. This recipe is a scaled down version of my recipe from back when I was the Sous Chef at a hotel. Sometimes scaling down a huge bulk recipe doesn't convert just right, so you may need to adjust some seasoning to your own taste, and check out any restaurant supply places that are open to the public if you have trouble finding the clam base. Good Luck and enjoy. New edit. reduced salt and white pepper. Edit again. So I finally got around to making this in my home kitchen. It turned out great. You can find the clam base online. I think I bought a tub of it from Amazon. Use Minor's brand. This second edit is to scale it back to a more reasonable level. Who really needs almost 3 gallons of chowder? In the end I think you'll find that the trouble to get a hold of the clam base and to track down that much clam juice and canned clams will pay off in the end. You'll have a great chowder that you can sub out the clams, clam base and juice and make a chicken corn chowder. Or whatever you feel like.
Provided by ROV Chef
Categories Chowders
Time 1h10m
Yield 21 8oz bowls
Number Of Ingredients 14
Steps:
- Dice up bacon into small pieces and render in a large stock pot over med-low heat.
- Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
- Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
- Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
- Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
- Add the heavy cream and bring to a gentle boil.
- When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
- When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
- Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
- I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.
Nutrition Facts : Calories 341.8, Fat 22.9, SaturatedFat 12.2, Cholesterol 108, Sodium 508.6, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 17.7
DUKE'S CLAM CHOWDER
This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.
Provided by lazyme
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Cook bacon until transparent.
- Add butter, onions, celery and all the seasoning except dill and parsley.
- Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
- Add all dairy products, clam nectar and base. Heat just under boiling point.
- Steam potatoes and cool.
- Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.
MANHATTAN CLAM CHOWDER
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey
Provided by Taste of Home
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
- Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque, about 5 minutes.
- Use a good quality clam juice. Clam juice is an important ingredient in clam chowder, so be sure to use a good quality juice. Look for a juice that is clear and has a briny flavor.
- Add vegetables to your chowder. Vegetables such as potatoes, carrots, celery, and onions add flavor and texture to clam chowder. You can also add other vegetables, such as corn or peas.
- Season your chowder to taste. Clam chowder should be seasoned to taste with salt, pepper, and other spices. You can also add a splash of lemon juice or vinegar to brighten the flavor.
Conclusion:
Clam chowder is a classic New England dish that is enjoyed by people of all ages. It is a hearty and flavorful soup that is perfect for a cold winter day. With its creamy broth, tender clams, and fresh vegetables, clam chowder is a soup that is sure to warm your soul. So next time you are looking for a delicious and comforting soup, give clam chowder a try.
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