Best 4 Maine Clam Chowder Recipes

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Maine clam chowder, a delectable seafood delicacy, has captivated the hearts of chowder enthusiasts worldwide. Originating from the coastal regions of Maine, this hearty soup embodies the essence of New England's culinary heritage. With its creamy, flavorful broth, succulent clams, and aromatic vegetables, Maine clam chowder offers a symphony of flavors that is both comforting and invigorating. Whether you're a seasoned chowder aficionado or a curious home cook seeking a taste of coastal living, this article will guide you through the culinary adventure of creating the perfect Maine clam chowder. Prepare to embark on a culinary journey that celebrates the bounty of the sea and the rich traditions of New England cooking.

Here are our top 4 tried and tested recipes!

SHIRLEY'S MAINE CLAM CHOWDER



Shirley's Maine Clam Chowder image

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

Provided by IRELAND2

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 (8 ounce) jar clam juice
3 large russet potatoes, peeled and cubed
8 slices bacon, cut into small pieces
1 large onion, chopped
2 stalks celery, diced
2 quarts shucked clams, with liquid
2 cups half-and-half cream

Steps:

  • In a small saucepan, heat clam juice and peeled potatoes. Bring water to a boil and let simmer until tender, about 15 minutes.
  • Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions and celery. Cook until vegetables are soft.
  • Add potatoes, clam juice and clams to the stock pot. Heat until simmering.
  • In a separate pot, gently warm (do not boil) half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate. Serve hot.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 30.9 g, Cholesterol 51.1 mg, Fat 11.5 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 5.7 g, Sodium 342.6 mg, Sugar 3.1 g

MAINE CLAM CHOWDER



Maine Clam Chowder image

Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

Provided by Mimi in Maine

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups bottled clam juice
2/3 cup flour
1 cup onion (finely chopped)
6 ounces salt pork fat, diced (or 8 slices of bacon diced)
2 tablespoons butter
8 ounces cooked clams (chopped)
4 medium potatoes (cooked and cut in bite-sized chunks)
1/2 cup milk
1/2 cup cream
1 teaspoon salt
pepper

Steps:

  • Fry the diced salt pork--"porkies" (or bacon) in a pan till done; drain and set aside.
  • Heat the clam juice in a large saucepan on medium heat.
  • In separate pan put the butter and onions and sauté till translucent.
  • Add the flour and whisk continuously for 5 minutes.
  • Add to the clam juice slowly whisking all the while so there will be no lumps.
  • Add the clams and stir; add potato chunks, milk, cream, salt, and pepper.
  • Decrease heat and simmer for about 20 minutes stirring frequently to avoid burning.
  • When you serve, put the "porkies" (fried salt pork) or bacon on the table to put in the individual bowls.
  • Make this a day ahead for flavor.
  • NOTE: If fresh clams are not available, substitute a 6 ounce can of clams including the juice.

Nutrition Facts : Calories 849.2, Fat 59.8, SaturatedFat 31.1, Cholesterol 117.7, Sodium 1340, Carbohydrate 61.4, Fiber 5.8, Sugar 3.5, Protein 17.1

MAINE CLAM CHOWDER



Maine Clam Chowder image

Make and share this Maine Clam Chowder recipe from Food.com.

Provided by Vicki in CT

Categories     Chowders

Time 40m

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 13

4 small potatoes, peeled, diced, and boiled
1/4 lb butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 scallions, chopped
2/3 cup flour
32 ounces clam juice
1 cup half-and-half
1 cup white wine
2 lbs clams
1 teaspoon tarragon
1/2 teaspoon thyme
salt and pepper, to taste

Steps:

  • Melt butter in large pot. Add onions, celery, and scallions. Saute until vegetables are softened. Add the flour and cook 2-4 minutes longer, but do not brown.
  • Stirring constantly add the clam juice. Simmer for 5-10 minutes. Add half and half and wine. Add clams and potatoes. Add seasonings.
  • Gently simmer soup but do not allow it to boil for 8-10 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 342, Fat 13.2, SaturatedFat 7.8, Cholesterol 60.6, Sodium 975.5, Carbohydrate 34.3, Fiber 2.4, Sugar 4.3, Protein 17.1

MAINE STYLE CLAM CHOWDER



Maine Style Clam Chowder image

A really good Maine Clam Chowdah; we Mainers love our chowdah, ayuh!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chowders

Time 55m

Number Of Ingredients 9

3 slice salt pork or bacon
1 small onion, diced
1 8-0z bottle clam juice
3 c diced raw potatoes
black pepper to taste
2 8-oz can(s) minced clams with juice
1 14-1/2 can(s) evaporated milk plus 1 can of water
salt to taste
1/2 stick butter

Steps:

  • 1. Using a deep saucepan, fry salt pork or bacon slowly. Remove and add diced onion. Cook on low heat until onion is soft. Add clam juice, diced raw potato and enough black pepper to satisfy your taste. Cover pan, bring to steaming point,lower heat and cook at least 15 minutes.
  • 2. Remove cover, add minced clams, stir to mix. Cook about 10 minutes with cover off, allowing clams to simmer along in cooked potato mixture.
  • 3. Add milk and butter and heat to serving point. Do not boil. Taste for seasoning and add salt and more pepper as needed.

Tips:

  • Use fresh clams. Fresh clams have a briny, sweet flavor that canned clams can't match. If you can't find fresh clams, frozen clams are a good substitute.
  • Choose the right potatoes. Russet potatoes are the most common type of potato used in clam chowder, but you can also use Yukon Gold or red potatoes.
  • Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque and tender.
  • Use a good quality clam juice. Clam juice is the base of the chowder, so it's important to use a good quality brand. Look for clam juice that is clear and has a strong clam flavor.
  • Season the chowder to taste. Clam chowder should be seasoned with salt, pepper, and Old Bay seasoning. You can also add other spices, such as thyme, oregano, or paprika, to taste.

Conclusion:

Maine clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be customized to your own taste. Whether you like it thick or thin, creamy or chunky, there's a Maine clam chowder recipe out there for everyone. So next time you're looking for a comforting and flavorful soup, give Maine clam chowder a try.

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