Best 11 Clam Chowder With Spinach And Dill Recipes

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Clam chowder is a classic dish that can be enjoyed by people of all ages. It is a hearty and flavorful soup that is perfect for a cold winter day. This recipe for clam chowder with spinach and dill is a delicious and easy-to-make variation on the classic dish. The spinach and dill add a fresh and vibrant flavor to the soup, and the clams provide a rich and savory base. This soup is sure to become a favorite in your home.

Let's cook with our recipes!

CLAM CHOWDER



Clam Chowder image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 26

5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells
8 ounces pre-sliced bacon, cut into 1-inch pieces
Dried Aleppo pepper (or any other smoky dried pepper), for dusting
2 tablespoons unsalted butter
2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 cloves garlic, peeled and minced
2 leeks (white and light green part only), cleaned and diced
1 small yellow onion, peeled and diced
1 cup dry vermouth
2 cups heavy cream
1 tablespoon chopped fresh thyme
4 Yukon gold potatoes, washed and cut into 3/4-inch dice
2 bay leaves
Hot sauce, for flavor
Worcestershire sauce, for flavor
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 tablespoon dry marsala
Baked Bread, for dipping, recipe follows
Eight 3/4- to 1-inch-thick slices sourdough bread
6 tablespoons unsalted butter
4 cloves garlic, peeled, halved lengthwise and cut into thin slices
Kosher salt and freshly ground white pepper
2 teaspoons paprika
1 teaspoon dill seeds

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.

CLAM CHOWDER WITH SPINACH AND DILL



Clam Chowder With Spinach and Dill image

Provided by David Tanis

Categories     dinner, lunch, soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 17

48 small clams, like littleneck or Manila, well rinsed
1 tablespoon olive oil
1 tablespoon butter
2 cups diced onion
2 cups diced leek
Salt and pepper
Pinch cayenne
1 cup diced celery
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes, peeled and diced
1/2 pound spinach, cooked briefly, squeezed dry and chopped
8 tablespoons crème fraîche
Zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions

Steps:

  • Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat.
  • Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
  • Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute.
  • Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning.
  • Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

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

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

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

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER



Thick and Creamy New England Clam Chowder image

This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

Provided by teen7043

Categories     Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

  • Add bacon to sauce pan and cook on medium low heat until crispy.
  • Add onion and cook until translucent.
  • Add clam juice from both cans.
  • Add potatoes.
  • Cook and cover until potatoes are fork tender, about 15-20 minutes.
  • Stir occasionally so potatoes won't stick.
  • Add clams, soup, cream, milk, and dill weed.
  • Stir together.
  • Add butter and let melt into the chowder.
  • Cook for about 30-45 minutes or until thickened.
  • Stir occasionally.

CLAM CHOWDER III



Clam Chowder III image

Very basic and easy, and by no means low in fat, but very well worth it.

Provided by BABYBLUEUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 11

1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
½ teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
½ teaspoon white sugar
¾ cup butter, melted
¾ cup all-purpose flour

Steps:

  • In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
  • In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
  • Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound (4 sticks) butter
1 1/2 white onions, diced
5 stalks celery, sliced thin
1/3 cup all-purpose flour
2 tablespoons clam base* or clam juice (See Cook's Note)
4 potatoes (Idaho or russet), peeled and cut into 1/4-inch cubes
2 pounds fresh chopped clams **
4 cups heavy cream
2 to 3 tablespoons chopped fresh dill
Salt and freshly ground black pepper
A few dashes of your favorite hot sauce
1 loaf crusty bread, for serving

Steps:

  • In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

DILLY SCALLOPS AND CLAM CHOWDER



Dilly Scallops and Clam Chowder image

Take seafood to the next level with this recipe for Dilly Scallop and Clam Chowder! Flavored with fresh dill and chock-full of bay scallops, minced clams, red potatoes and more, this impressive scallop and clam chowder only takes one hour to prepare.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 cans (6-1/2 oz. each) minced clams, undrained
3 slices OSCAR MAYER Bacon
3 cups red potatoes, peeled, cut into 1/2 inch cubes
1 cup finely chopped onions
1 Tbsp. chopped fresh dill
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/8 tsp. ground red pepper (cayenne)
4 cups milk
2 Tbsp. flour
1/2 cup shredded carrots
1/2 lb. bay scallops
2 Tbsp. dry sherry
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Drain clams, reserving juice. Add enough water to clam juice to measure 1 cup.
  • Cook bacon in large saucepan until crisp. Remove bacon from saucepan; drain on paper towels. Discard all but 1 Tbsp. drippings from saucepan.
  • Add potatoes, onions, dill, bouillon cube, red pepper and clam juice mixture to drippings in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
  • Remove half the potatoes from saucepan with slotted spoon. Mash with fork; return to mixture in saucepan.
  • Whisk milk and flour until smooth. Add to potato mixture along with the carrots. Cook and stir, uncovered, 4 to 5 min. or until slightly thickened. Stir in scallops and clams. Bring to boil. Simmer on medium-low heat 1 to 2 min. or until scallops are opaque. Stir in sherry and sour cream. Crumble bacon; serve sprinkled over chowder.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

TRIPLE SEAFOOD CHOWDER WITH DILL



Triple Seafood Chowder with Dill image

Categories     Soup/Stew     Milk/Cream     Fish     Pork     Potato     Shellfish     Dinner     Lunch     Seafood     Cod     Clam     Winter     Party     Dill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4cup chopped fresh dill
Smoked Salmon Butter

Steps:

  • Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
  • Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

CLAM CHOWDER WITH SPINACH, BASIL AND CORN



Clam Chowder With Spinach, Basil And Corn image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 ounces diced cured pork (bacon may be substituted, but not salt pork)
1/2 cup water, more if needed
1 large Spanish onion, diced
3 cloves garlic, minced
1/4 cup dry white wine
8 large chowder clams, in shell, washed (see note)
10 ounces fresh spinach, washed and chopped
1/2 cup fresh basil leaves, chopped
2 to 6 small fresh hot peppers, chopped
3 ears fresh corn, shucked
1 cup milk
2 cups heavy cream
Salt and pepper as desired

Steps:

  • In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
  • Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
  • Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 51 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 30 grams, Sodium 1178 milligrams, Sugar 15 grams, TransFat 0 grams

SPINACH AND CORN CHOWDER



Spinach and Corn Chowder image

Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!

Provided by GuavaJelli

Categories     Chowders

Time 45m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
4 slices turkey bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons garlic, chopped
2 hot red peppers, dried (optional)
3 tablespoons flour
8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder)
2 1/2 cups frozen corn kernels
1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
1/2 cup butter, 1 stick
6 cups whole milk
2 cups heavy cream
salt, to taste
white pepper, to taste
hot sauce, to taste
2 tablespoons cornstarch
3 tablespoons cold water (optional)

Steps:

  • Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  • Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  • Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  • Add stock or water 2 cups at a time, whisking to prevent lumps.
  • Add corn, spinach and butter; simmer 10 minutes.
  • Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  • **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

Nutrition Facts : Calories 284.2, Fat 23.3, SaturatedFat 12.8, Cholesterol 68.3, Sodium 146.2, Carbohydrate 14.9, Fiber 1.4, Sugar 5.5, Protein 6

HADDOCK CLAM CHOWDER



Haddock Clam Chowder image

We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 15

4 strips bacon, diced
3 tablespoons sliced green onions
2 celery ribs, chopped
2 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 teaspoon dill weed
1 teaspoon celery seed, crushed
1-1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk, divided
3 tablespoons all-purpose flour
2-1/2 cups cubed cooked haddock
1 cup heavy whipping cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6-1/2 ounces) minced clams

Steps:

  • In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside. , In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk., Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.

Nutrition Facts : Calories 883 calories, Fat 86g fat (52g saturated fat), Cholesterol 266mg cholesterol, Sodium 1526mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Use fresh clams for the best flavor. If you can't find fresh clams, you can use canned clams, but the flavor will be less pronounced.
  • Don't overcook the clams. Overcooked clams will become tough and chewy. Cook them just until they are opaque and tender.
  • Use a variety of vegetables in your chowder. This will add flavor and texture to the dish. Some good options include potatoes, carrots, celery, and onions.
  • Season the chowder to taste. Salt, pepper, and garlic powder are good starting points, but you can add other spices and herbs as desired.
  • Serve the chowder hot with crusty bread or crackers. This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Clam chowder is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover clams and vegetables, and it can be easily adapted to your own taste preferences. Whether you like it thick or thin, creamy or brothy, there is a clam chowder recipe out there for everyone. So next time you are looking for a comforting and flavorful meal, give clam chowder a try.

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