Pacific Coast Clam Chowder Recipe

LowFat Clam Chowder Recipe Food Network Kitchen

WEBNov 16, 2016 · Puree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, …

Rating: 4.5/5(13)
1. Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
2. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
3. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
4. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.

Preview

See Also:

Show details

Pacific Northwest Clam Chowder Or Whatever You Do

WEBSep 23, 2019 · Place the clams, garlic, water, and wine in a large pot, heat over medium to medium-high heat, and simmer until the clams pop …

1. Soak your live clams in fresh cool water in your fridge for a few hours before you want to cook them. Drain and rinse well, scrubbing off any dirt from the shells that remain. Discard any clams that are dead. (If they open when you pinch the sides, they are dead.)
2. Place the clams, garlic, water, and wine in a large pot, heat over medium to medium-high heat, and simmer until the clams pop open.
3. Remove the clams from the broth, and set aside to cool.
4. Strain the broth through a fine-mesh strainer lined with cheesecloth or a tea towel to remove all impurities. Set aside.

Preview

See Also:

Show details

West Coast Clam Chowder Recipe, Whats Cooking Family

WEBSep 13, 2015 · My family likes a thinly-thickened chowder, but thicken to your liking. Add the cut-up potatoes and simmer approximately 10 to 15 …

1. In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from the soup pot). Set bacon aside. I do not add the bacon fat back to my clam chowder, but it is your choice!
2. Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.
3. Making a large quantity of clam chowder:
4. Since I usually make a large pot (sometimes a couple of pots) of clam chowder for my family, I make a Roux with flour and butter for thickening the chowder to my liking:

Preview

See Also:

Show details