Best 12 Jaspers New England Clam Chowder Recipes

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New England clam chowder is a hearty and flavorful dish that is perfect for a cold winter day. It is made with fresh clams, potatoes, bacon, and cream, and is typically served with oyster crackers. The recipe for Jasper's New England Clam Chowder is a classic that has been passed down through generations. It is made with simple, fresh ingredients and is sure to warm you up on a cold day.

Let's cook with our recipes!

JASPER'S NEW ENGLAND CLAM CHOWDER



Jasper's New England Clam Chowder image

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 14

4 ounces salt pork, rind removed and cut into 1/3-inch pieces
2 tablespoons unsalted butter
2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 stalks celery (4 ounces), cut into 1/3-inch pieces
5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
2 dried bay leaves
2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
4 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 1/2 cups heavy cream (or up to 2 cups, if desired)
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley, for garnish
2 tablespoons minced fresh chives, for garnish

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
  • Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
  • Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

NEW ENGLAND CLAM CHOWDER I



New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 9

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

JASPER'S NEW ENGLAND CLAM CHOWDER



Jasper's New England Clam Chowder image

Jasper White is famous for Chowders. He has published a cookbook of just chowders. This is the pot of chowder served at our house our way, mostly on cold winter nights. It has none of the glue of flour, so is quite good for gluten-intolerant folks.

Provided by Grannydragon

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 slices bacon, diced
2 tablespoons butter
2 medium onions, diced
2 garlic cloves, minced
2 stalks celery & leaves, minced
2 teaspoons dried thyme
2 bay leaves
2 lbs red potatoes, diced to 1/2 inch
3 (6 ounce) cans minced clams
32 ounces clam juice (bottles or cans)
1 1/2 cups heavy cream
white pepper (to taste)
2 tablespoons dried parsley (or fresh is nice)

Steps:

  • Heat 4 to 6 quartsized soup pot, over low heat.
  • Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
  • Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
  • Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
  • Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
  • Mash cooked potatoes with a spoon against side of pot to thicken chowder.
  • Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
  • Remove from heat. Add clams, bacon, and cream.
  • Season and add Parsley. Serve immediately.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Provided by Geoffrey Zakarian

Time 50m

Yield 8 servings

Number Of Ingredients 20

2 cups clam juice
1 cup vegetable stock
6 pounds cherrystone clams, scrubbed
One 6-ounce can whole clams, drained and chopped, liquid from can reserved
2 tablespoons butter
4 ounces pancetta, diced
2 strips bacon, diced
4 stalks celery, finely diced
2 cloves garlic, minced
1/2 onion, finely diced
1/2 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon celery salt
Kosher salt and freshly cracked black pepper
2 tablespoons all-purpose flour
1 pound golden potatoes, cut into 1/4- to 1/2-inch dice
1 cup heavy cream
1 teaspoon Worcestershire sauce, plus more for serving
1 teaspoon hot sauce, plus more for serving
1/4 cup fresh dill, chopped
Oyster crackers, for serving

Steps:

  • Add the clam juice and vegetable stock to a large pot and bring to a simmer over medium-high heat. Add the clams and steam until fully opened, 5 to 8 minutes. Strain the steaming liquid through a fine-mesh sieve to remove any remaining sand and add the liquid from the canned clams; set aside. Remove the clams from the shells and chop roughly; reserve the clams separately.
  • Return the cleaned pot to medium heat and add the butter, pancetta and bacon. Cook until the bacon and pancetta are crisp and the fat has fully rendered, 6 to 8 minutes. Remove about a quarter of the cooked bacon and pancetta to a plate lined with a paper towel; reserve for garnish.
  • Add the celery, garlic, onion, seafood seasoning and celery salt to the pot; season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes. Stir in the flour and cook for another 2 minutes. Add the potatoes, heavy cream and the reserved clam broth. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove the pot from the heat and stir in the chopped canned clams, reserved cherrystones, Worcestershire and hot sauce. Taste for seasoning and add salt and pepper if needed.
  • Serve hot in bowls and garnish with the dill, oyster crackers and reserved bacon and pancetta. Serve with more Worcestershire sauce and hot sauce alongside.

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

NEW ENGLAND CLAM CHOWDER FOR TWO



New England Clam Chowder for Two image

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 20m

Yield 2

Number Of Ingredients 11

2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Steps:

  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

Adopted! This is Jasper White's recipe. Considered by many to be the definitive version. From the book "50 chowders". This recipe can be made very quickly with bottled clam juice and canned clams if desired - it turns out just fine. Clams/Broth: Makes about 1 quart broth and 2 cups clam meat

Provided by Queen Dragon Mom

Categories     Chowders

Time 1h45m

Yield 10 cups

Number Of Ingredients 14

4 ounces salt pork, rind removed and cut into 1/3 inch pieces
2 tablespoons unsalted butter
2 medium onions, cut into 1/2 inch pieces (12 to 14 ounces)
2 garlic cloves, finely chopped
2 stalks celery, cut into 1/3 inch pieces (4 ounces)
5 -6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
2 dried bay leaves
2 lbs yukon gold potatoes, and cut into 1/2 inch dice
4 cups clam broth
8 lbs small quahogs or 8 lbs large cherrystone clams, diced clams from reserved from broth instructions
1 1/2-2 cups heavy cream
fresh ground black pepper
2 tablespoons chopped flat leaf parsley, for garnish
2 tablespoons minced fresh chives, for garnish

Steps:

  • Scrub the clams, and rinse clean.
  • Bring 2 cups of water to a boil in an 8-quart stockpot over high heat.
  • Add the clams, and cover tightly.
  • After 5 minutes, uncover, and stir the clams with a wooden spoon.
  • Quickly cover the pot again, and let steam for 5 minutes more, or until most of the clams have opened.
  • Don't wait for them all to open, or they will be overcooked.
  • It should only take a little tug or prying to open the stragglers once they are all removed from the heat.
  • The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 more minutes.
  • While the clams are steaming, the broth should become foamy and light.
  • It usually spills over a bit just as the clams are cooked and ready.
  • As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.
  • Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer.
  • After sitting, 99 percent of the grit will have collected at the bottom of the container.
  • If you are not using the broth within the hour, chill it as quickly as possible, and cover it after it has completely cooled.
  • Keep refrigerated for up to 3 days or frozen for up to 2 months.
  • Remove the clams from their shells, cover, and refrigerate.
  • After they have cooled a bit, dice them into 1/2-inch pieces.
  • Cover again, and keep refrigerated until ready to use.
  • Heat a 4- to 6-quart heavy-bottomed pot over low heat and add the salt pork.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown.
  • Remove from pot; set aside.
  • Add the butter, onions, garlic, celery, thyme, and bay leaves.
  • Sauté, stirring occasionally with a wooden spoon, until the onions are softened but not browned, about 10 minutes.
  • Add the potatoes and the strained clam broth.
  • The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them.
  • Increase the heat, and bring to a boil.
  • Cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  • If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in the diced clams and the cream.
  • Season to taste.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.
  • Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls, making sure that the clams, potatoes, and onions are evenly divided.
  • Sprinkle with parsley, chives, and reserved salt-pork cracklings.

Nutrition Facts : Calories 383.6, Fat 26.5, SaturatedFat 13.5, Cholesterol 67.7, Sodium 397.6, Carbohydrate 37.1, Fiber 7.4, Sugar 1.9, Protein 5.3

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

Steps:

  • Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
  • Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
  • Add onion and sauté until softened and translucent, about 3 to 5 minutes.
  • Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
  • Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
  • Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
  • Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
  • Add in reserved clam meat and cook for an additional 2-4 minutes.
  • Remove from heat and serve with oyster crackers
  • Enjoy!

Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams

JASPER'S MANHATTAN CLAM CHOWDER



Jasper's Manhattan Clam Chowder image

Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 13 cups

Number Of Ingredients 16

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2 tablespoons olive oil
3 cloves garlic, finely chopped (1 tablespoon)
1 large onion (10 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
2 medium carrots (4 ounces), cut into 1/2-inch dice
dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
5 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
  • Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
  • Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

JIM'S NEW ENGLAND CLAM CHOWDER



Jim's New England Clam Chowder image

After years of watching my New England relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, I make this recipe as follows then place it in a crock pot on low. Guests eat it all day and there are never any leftovers!

Provided by Vic Damoth

Categories     Chowders

Time 1h

Yield 5 Quarts, 8-10 serving(s)

Number Of Ingredients 10

1 (51 ounce) can clams (chopped or minced, Costco or BJ's carries these size cans)
3 lbs Red Bliss potatoes (you won't have to peel the bliss!) or 3 lbs maine utility potatoes (you won't have to peel the bliss!)
6 ounces salt pork
3 celery ribs
1 large onion
2 cups milk (I use 2%)
1/2 cup butter
1/4 cup flour
1 sprig fresh rosemary, in cheesecloth or 1 teaspoon dried rosemary, in a tea ball
salt and pepper

Steps:

  • Dice the salt pork into small cubes.
  • I usually slice it into a grid while it is still attached to the skin, then slice across the skin where it attaches to the fat and the cubes pop off easily.
  • Sauté the salt pork in a large 5 quart non stick sauce pan.
  • When the cubes are golden brown strain them from the rendered fat onto a paper bag to drain.
  • Save 4 tablespoons of the liquid fat from the salt pork,then wipe out the sauce pan with a paper towel.
  • Put the fat back in the sauce pan.
  • Dice the large onion into small pieces.
  • Slice the 3 ribs of celery lengthwise then dice it into small pieces.
  • Place the diced onion and celery into the heated pork fat and sauté until the onions are opaque and the celery is a bit soft.
  • Pour the entire can of clams (broth and all) into the onion/celery mixture and bring to a simmer.
  • Place the rosemary into the clam broth mixture.
  • Peel the Maine potatoes OR scrub the red bliss potatoes.
  • Then cut them into 3/4-inch cubes--I like them a bit chunky--and soak them in cold water for about five minutes.
  • Take the stick of butter and melt it in a small sauce pan.
  • Add the 3 tablespoons of flour to the melted butter and stir until well blended.
  • Drain the potatoes and place them into the clam mixture, simmer until al dente.
  • Next, pour the 2 cups of milk into the simmering clam broth mixture and bring back to a simmer.
  • Lastly, swirl the butter/flour roux into the chowder and simmer for about 10 more minutes until the chowder thickens.
  • Remove the rosemary and serve this chowder in big bowls with oyster crackers and the pieces of golden brown pork fat, salt and pepper to taste.
  • NOTE: I don't like my chowder too thick so you may have to adjust the butter/flour mixture.
  • You may skip the butter and use a low-fat margarine.
  • You may also substitute skim milk too (or skip the milk altogether, this is called Point Judith/Rhode Island style!).
  • You may even skip the whole pork fat thing for a healthier recipe.
  • This chowder is so hearty that it stands up well to "healthier alternative" substitutions.

NEW ENGLAND-STYLE CLAM CHOWDER



New England-Style Clam Chowder image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

  • Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
  • Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g

NEW ENGLAND RAZOR CLAM CHOWDER



New England Razor Clam Chowder image

Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.

Provided by Candia Mathieson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 pound thick-cut bacon strips, diced
2 pounds potatoes, diced
1 onion, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup heavy cream
1 pound frozen razor clams, thawed with liquid reserved
1 bay leaf
1 pinch salt and ground black pepper to taste

Steps:

  • Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot.
  • Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir.
  • Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

Nutrition Facts : Calories 574.9 calories, Carbohydrate 31.6 g, Cholesterol 112.3 mg, Fat 40.8 g, Fiber 3.1 g, Protein 20.5 g, SaturatedFat 17.6 g, Sodium 574 mg, Sugar 6.9 g

Top tips for making New England Clam Chowder:

- Use fresh or canned clams, but if using canned, be sure to rinse them well before using. - Use a good quality clam broth. If you can't find clam broth, you can use fish broth or a combination of half water and half white wine. - Don't overcook the clams. They should be just slightly chewy, not tough. - Add the cream or milk just before serving. This will help to prevent the chowder from curdling. - Serve the chowder immediately, or let it cool completely and then reStaffeat it.

Conclusion:

New England Clam Chowder is a classic comfort food that is perfect for a cold winter day. It is creamy, flavorful, and easy to make. There are many different ways to make clam chowder, but this recipe is a great place to start. Be sure to use fresh or high-quality ingredients and follow the tips above to make a delicious and satisfying chowder that everyone will love.

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