Best 2 Awesome Clam Chowder Recipes

Are you craving a comforting and flavorful bowl of clam chowder? Look no further! In this article, we will guide you through the journey of creating the ultimate "awesome clam chowder". Whether you prefer a creamy New England-style chowder or a hearty Manhattan-style chowder, we have all the tips and tricks you need to make a delicious and memorable pot of chowder. From selecting the freshest clams to choosing the perfect blend of herbs and spices, we will take you through each step of the cooking process, ensuring that you create a chowder that will impress your family and friends. So, grab your apron, fire up the stove, and let's embark on this culinary adventure together!

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

CINDY'S AWESOME CLAM CHOWDER

Cindy's Awesome Clam Chowder image

A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I'm sure yours will too!

Provided by Cindy in Pensacola

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

½ pound bacon, cut into 1/2 inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5 ounce) cans chopped clams with juice
2 (1.8 ounce) packages dry leek soup mix
1 quart half-and-half

Steps:

Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 53.5 g, Cholesterol 128.3 mg, Fat 38.7 g, Fiber 5.1 g, Protein 30.5 g, SaturatedFat 18.2 g, Sodium 1338 mg, Sugar 2.6 g

AWESOME CLAM CHOWDER

Awesome Clam Chowder image

This came about after a long search through many recipes. Is good eating the first day, but refrigerating overnight is what makes it awesome. When I served to for the group at my son's work, they ate it up. A couple of the guys said they didn't like clam chowder, but this was good.

Provided by Sandy in Dayton

Categories Stew

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

4 (6 1/2 ounce) cans clams, drained and liquid reserved (I used a mix of minced and whole baby clams)
2 tablespoons extra virgin olive oil (or any light tasting oil)
2 (8 ounce) bottles clam juice
1 1/2 cups minced onions
1 1/2 cups diced celery
3 cups cubed potatoes
1 cup frozen corn or 1 cup fresh corn
1 1/2 cups diced carrots
1 cup butter
1 cup all-purpose flour
3 cups half-and-half cream
3 cups chicken stock
1 (4 ounce) can baby shrimp, drained
3 tablespoons red wine vinegar, I know it sounds weird but it really adds a spark
2 1/4 teaspoons salt, I like use sea salt
ground black pepper

Steps:

Sauté celery, onions, and carrots (if using fresh corn add it now) and in oil in a large skillet until softened.
Add potatoes, frozen corn, bottles of clam juice, plus enough drained liquid from canned clams to cover vegetables*, and cook over medium heat until tender. *If not enough liquid add only enough water until vegetables are covered.
After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat.
Whisk flour into melted butter until smooth and fully cooked.
Whisk in half & half and chicken stock, stir constantly until thick and smooth.
Stir in vegetables, cooking liquid, and season with salt and pepper. Heat through, but do not boil.
Stir in clams and shrimp - If they cook too much they get tough - do not allow it to boil. When clams are heated through, stir in vinegar.
At this point I took it off the heat and let it cool down enough to put into the fridge covered as I was serving it the next day.
A couple of hours before serving I just put it into the crock from one of my slow cookers, put the lid on, then put it into the microwave at 10 minutes at 50% power to get it started and then into the slow cooker on slow.

Nutrition Facts : Calories 422.9, Fat 26.4, SaturatedFat 14.7, Cholesterol 103.9, Sodium 870.7, Carbohydrate 31.5, Fiber 2.5, Sugar 4.3, Protein 16.1

Tips:

Fresh clams are the best choice. If you can't find fresh clams, frozen clams are a good alternative. Just be sure to thaw them completely before using.
Use a variety of vegetables. This will give your chowder more flavor and texture. Good choices include potatoes, carrots, celery, and onions.
Don't overcook the clams. They should be cooked just until they are opaque. Overcooked clams will be tough and chewy.
Add a splash of cream or milk. This will help to thicken the chowder and make it more creamy.
Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
Serve with crusty bread or crackers. This will help to soak up the chowder's delicious broth.

Conclusion:

Clam chowder is a classic New England dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious clam chowder that your family and friends will love.