Best 5 Clam Chowder Rachel Ray Recipes

Clam chowder is a classic New England dish that is enjoyed by people of all ages. It is a creamy, flavorful soup that is made with clams, potatoes, and vegetables. There are many different variations of clam chowder, but the most popular is the New England-style chowder, which is made with a white broth. In this article, we will share with you a recipe for a delicious clam chowder that is perfect for a cold winter day. Our recipe is inspired by the famous chef Rachel Ray, and it includes all of the classic ingredients, plus a few extra touches that make it truly special.

Let's cook with our recipes!

HOMEMADE CLAM CHOWDER - RACHAEL RAY

Homemade Clam Chowder - Rachael Ray image

Forget that canned stuff! This is so easy and you will want to make it again and again. This is from Rachael Ray, and I think it is one of her best! You can lower the fat content by nixing the bacon and using veggie oil. You can also use less half and half, and more broth or milk. (I prefer it with less half and half than called for) Perfect on a cold day! Enjoy!

Provided by Chef Sweet Sal

Categories Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 stalks celery & leaves, chopped
2 carrots, chopped into small pieces
4 sprigs fresh thyme
salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
3 cups chicken stock, from soup aisle
1 cup raw hash brown potatoes, from dairy aisle of the market
2 (10 ounce) cans baby clams, and their juice

Steps:

In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

Nutrition Facts : Calories 579.1, Fat 33.4, SaturatedFat 15.3, Cholesterol 123.7, Sodium 759, Carbohydrate 38.4, Fiber 2.9, Sugar 6.6, Protein 30.7

RACHAEL'S CLAM CHOWDER

Rachael's Clam Chowder image

Adapted from Rachael Ray 30-Minute Meals. Very good! We like to use the Asian Hot chili sauce with the rooster on the label. You could use whatever you like, or omit the hot sauce if that's not to your taste.

Provided by Beth A.

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 slices thick-sliced bacon, chopped
1 medium onion, chopped
2 stalks celery & leaves, chopped
4 sprigs fresh thyme
salt and pepper, to taste
2 teaspoons hot sauce
2 tablespoons flour
1 teaspoon Old Bay Seasoning
1 pint half & half light cream
1 (14 1/2 ounce) can chicken stock
2 medium potatoes, shredded
2 (10 ounce) cans baby clams, with their juice

Steps:

In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Remove thyme sprigs before serving. The leaves will have fallen off into the soup.

Nutrition Facts : Calories 518, Fat 27.6, SaturatedFat 14.5, Cholesterol 121.4, Sodium 500.6, Carbohydrate 37.7, Fiber 3.2, Sugar 4.2, Protein 29.5

CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS

Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 mugs of soup and toppers

Number Of Ingredients 19

Ingredients

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar

Steps:

In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

SPICY CLAM AND CORN CHOWDER

Spicy Clam and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon EVOO
1/3 pound lean bacon, chopped
4 large ears corn on the cob, kernels cut off and cobs scraped
2 tablespoons seafood seasoning, such as Old Bay
2 tablespoons fresh thyme leaves, finely chopped
4 cloves garlic, chopped
3 to 4 small ribs celery with leafy tops, chopped
2 fresh bay leaves
2 jalapeno or Fresno chiles, chopped or thinly sliced
1 red onion, chopped
4 cups chicken stock
3 to 4 heirloom tomatoes, chopped
4 pounds littleneck clams, scrubbed
1 lager beer
Sea salt and freshly ground pepper
Hot sauce, for serving
3 English muffins, chopped into bite-size cubes
1/2 stick butter (4 tablespoons)
2 tablespoons hot sauce
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon seafood seasoning, such as Old Bay

Steps:

Preheat the oven to 350 degrees F.
For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
You can store the croutons in an airtight container or in a foil pouch until ready to use.

CLAM CHOWDER-RACHEL RAY

CLAM CHOWDER-RACHEL RAY image

Categories Soup/Stew Shellfish

Number Of Ingredients 13

Ingredients

Clam Chowda:
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
1bay leaf
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups clam juice
2 cans whole baby clams and their juice

Steps:

In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more. Add half-and-half and clam juice and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon. Remove thyme leaves, adjust seasonings

Tips:

Choose fresh clams: Fresh clams have a briny, sweet flavor, and they'll make your chowder taste its best. Look for clams that are tightly closed and have no cracks or chips in their shells.
Use a variety of vegetables: Vegetables add flavor, texture, and color to clam chowder. Some good choices include potatoes, celery, onions, carrots, and corn.
Don't overcook the clams: Clams only take a few minutes to cook, so be careful not to overcook them. Overcooked clams become tough and chewy.
Season to taste: Clam chowder should be seasoned to taste with salt and pepper. You can also add other seasonings, such as bay leaves, thyme, or paprika.
Serve with crusty bread or crackers: Clam chowder is traditionally served with crusty bread or crackers. This helps to soak up the broth and add a bit of texture to the dish.

Conclusion:

Clam chowder is a delicious and versatile dish that can be enjoyed all year round. With so many different variations to choose from, there's sure to be a clam chowder recipe that everyone will love.