1 cup razor clams (or a little more, plus any juices), cleaned and roughly chopped (about 10 clams) Boil potatoes, quartered, for 10 minutes until just tender. Rinse in cold water …
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Add celery and shallots, sprinkle with salt and pepper, and cook, stirring frequently, until they just start to soften (about 3 to 4 minutes). Add flour and stir until white …
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A best-ever clam chowder recipe from a favorite Seattle chef By Bethany Jean Clement The Seattle Times (TNS) Mar 7, 2021 0 1 of 2 If you're going razor clamming, the …
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1 quart clam juice 8 (10 ounce) cans baby clams (with the juice) 2 ounces clam base 1 teaspoon kosher salt 8 ounces blond roux (by weight) 1 quart heavy cream 1⁄2 ounce dried thyme 1⁄2 lb …
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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. …
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Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender. Meanwhile, melt butter in a large, heavy …
Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes. Bring the pot to a boil and reduce heat to a simmer until the potatoes are …
3 cups red potatoes diced (if you like a thinner clam chowder use less) 3/4 tablespoon ground black pepper 1 1/2 tablespoon salt 3/4 tablespoon whole thyme 6 bay leaves 4 shakes Tabasco sauce 3 cups chicken broth 3/4 …
This easy, gluten-free, low carb clam chowder recipe is creamy and healthy at the same time. Ready in just 15 minutes, with only 5 ingredients. Prep: 5 minutes Cook: 15 minutes Total: 20 minutes Author: Maya Krampf …
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The best way to eat razor clams, as everyone including Earnhardt agrees, is right away, just cleaned, dredged lightly in flour and fried in butter. Razor-clam chowder is a …
Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender. Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth …
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Stir for 2-3 minutes. Add the clam juice, half and half, bay leaves and cooked bacon to the pot. Reduce heat to simmer and cook until cauliflower is tender, 5-10 minutes. Fold in …
1 cup clam juice 3 large russet potatoes , diced 3 (6.5 ounce) cans clams in juices, chopped or minced 1 teaspoon salt , or to taste 1/2 teaspoon black pepper 1/2 cup shredded cheddar …
Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn …
Sauté the leeks and fennel in butter and olive oil until soft, about 5 minutes. Add the potatoes, bay leaf, lemon pepper, salt, tarragon, clam juice and wine. Bring to a slow boil, …
While soup is heating up, chop potatoes into bite-sized pieces about 1/4″ thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce …
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What to Serve with Clam Chowder
“... is good, specially the clam chowder .” “... had brussel sprouts and clam chowder !” 13. Anchor Oyster Bar & Seafood Market 14. Blue Mermaid Restaurant “Our favorite is the clam chowder but the crab and corn chowder is perfect also!” “Fantastic clam chowder and their crab omelet is amazing.” 15. Boudin's Bakery & Cafe 16. Woodhouse Fish Co.