Snows Clam Chowder Recipe

LIGHTENED UP NEW ENGLAND CLAM CHOWDER Healthy Foodie …

WEBOct 22, 2022 · This New England clam chowder is super creamy while being lightened up! It is buttery and decadent without all of the fat. Cook Mode. Keep the screen of your …

Rating: 5/5(3)

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New England Easy Clam Chowder Recipe Low …

WEBFeb 15, 2012 · Drain clam juice and set aside. Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to …

Rating: 5/5(5)
1. Drain clam juice and set aside.
2. Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
3. Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
4. Add the clams and the milks and heat until heated through (do not boil).

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New England Clam Chowder EatingWell

WEB5 days ago · Directions. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the …

Rating: 4.9/5(8)
1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
2. Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

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New England Clam Chowder The Seasoned Mom

WEBJul 14, 2020 · Step 3: Add Flour, Clam Juice and Potatoes. Once the onion is soft, add the flour and cook, stirring constantly, for about 1-2 minutes. …

Rating: 5/5(2)
1. In a large pot over medium-high heat, cook bacon until crisp and brown (stirring often). Use a slotted spoon to remove bacon; leave the drippings in the pot. You should have about ¼ cup of drippings and will need a total of ½ cup of fat in the pot. Add the butter to equal ½ cup (you will need about 4 tablespoons of butter with the drippings to total ½ cup). If you have more or less drippings from the bacon, you can adjust the amount of butter that you use accordingly.
2. Melt butter in the pot with the drippings over medium heat. Add onion; cook until softened and translucent. Add flour and cook for 1 minute, stirring constantly. Drain clams, reserving the liquid in a large measuring cup. Add enough water to the clam juice to equal 2 cups. Slowly stir the liquid into the pot. Add potatoes; bring to a boil. Once the liquid boils, reduce the heat to low; cover, and simmer for about 20 minutes (or until the potatoes are tender), stirring regularly. Be sure to stir frequently and scrape the bottom of the pot to prevent scorching. The mixture will be very thick, which is good, but if it becomes too thick for you to easily stir it, you can add more water to thin it slightly.
3. Once the potatoes are fork-tender, stir in clams, half-and-half and milk. Warm over low heat, being careful not to let the soup boil. Taste and season with salt and pepper, as necessary. Garnish with the cooked, chopped bacon.

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