Awesome Clam Chowder!

17 years ago

I had a hankering for clam chowder this week, but didn't have the time to make it the way I usually do. I found this recipe on Recipezaar and it seemed easy enough to send to DH and let him take the lead.

Let me tell you, I've had A LOT of clam chowder in my time and this stuff ROCKED!! I'm in Florida, and have loved clam chowder all my life...so I have high standards. I was impressively surprised and it is so, so, so easy! Don't be a hater because of the Cream of Celery soup, trust me!

Clam Chowder

Recipe Source: Recipezaar

6-7 pieces bacon, cut into small pieces

1 medium onion, chopped

2 (5 ounce) cans baby clams, with juice reserved (drain juice into a bowl or cup)

1 bottle clam juice

5 potatoes, peeled and cubed into 2" chunks

2 (10 1/2 ounce) cans cream of celery soup

1 cup heavy cream

1 cup milk

1 Â½ tablespoon butter

1 teaspoon dried dill weed (if you donÂt have dill weed, use thyme)

1 tsp pepper

Salt to taste

Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender, about 15-20 minutes. Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, dill weed, and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste.

NOTE: This can be lightened by using all milk instead of cream.

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Comments (14)

mustangs81
17 years ago
Kathy, I'll be trying this one! I even have a bottle of clam juice, wonder what the shelf life is on that.

My search is for the best Crab Bisque recipe.
angelaid
17 years ago
Shrimp Bisque

1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped carrots
6 T. butter, melted
3 T. flour
2 c. chicken broth, do not add water
dash of salt
1/4 t. cayenne
1/2 t. hot sauce
2 cups Half & Half or cream
2 lb. shrimp

In large sauce pan, bring chicken broth to boil and add shrimp. Heat until just done, don't overcook. Strain, reserving broth and setting aside cooked shrimp.

Saute' onion, celery, and carrots in 3 T. butter, in large saucepan over low heat, approx. 2-3 min. till tender. Add reserved chicken broth, salt, and cayenne and bring to boil. Reduce heat and simmer 10 minutes.

Pour this mixture into container of a blender; process until smooth. Add cream to mixture and process until blended. In large saucepan, melt remaining 3 T. of butter and slowly whisk in flour. Gradually whisk in liquid mixture. When all liquid has been incorporated, add shrimp. Cook until thoroughly heated.

Serve this hearty soup with warm french bread and a salad.

The original recipe called for just Â¼ lb. of shrimp. I used 2Â½ lbs. and if you're a shrimp lover, I think Â¼ lb. is pretty skimpy. I'm just guessing on the amount of hot sauce & cayenne that I used. It should have a slight kick but you can use more or less, to taste. You can use this same recipe with fresh crab meat or a combination of shrimp & crab.
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rob333 (zone 7b)
17 years ago
I keep wanting to try good clam chowder. We don't get very good seafood here since we're landlocked. That looks good.

A good crab bisque? I have tried and tried and tried it, it's a a very true recipe. My absolute favorite.

Williams-Sonoma Crab Bisque
The best-tasting crabmeat comes from crabs you cook yourself. If you have access to live crabs, use them to make this bisque. Two 2-lb. Dungeness crabs or eight to ten hard-shelled blue crabs will yield about 1 lb. of crabmeat. You can also buy cooked crabs and extract the meat. Fresh lump crabmeat is the next-best option, especially if you are short on time; look for it at fish markets. Otherwise, use frozen or canned crabmeat, drained and quickly rinsed.

Ingredients:
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper,
to taste
3/4 to 1 lb. fresh or thawed frozen lump
crabmeat, picked over for shell fragments
(3 to 4 cups)
1/2 cup dry sherry, dry Marsala or Madeira

Minced fresh tarragon or flat-leaf parsley
for garnish

Directions:
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sautÃ© until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.

Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

Here is a link that might be useful: Crab Bisque
mustangs81
17 years ago
Kathy, This turns out to be a 3fer for me! I'll be trying all three-Clam, Shrimp, Crab.

Thanks all.
annie1992
17 years ago
Mmmm, it all looks good, even given the CofC soup, LOL.

Here there's nothing except canned clams, so that's what I'd have to use, as well as frozen shrimp and/or canned or frozen crab.

I'll still love it all, I'm sure. Thanks, everyone!

Annie
User
17 years ago
Hmmmm......

I have some Alaska King Crab leg meat leftover from a crab binge two nights ago , made stock from the shells so I have that too.

I've been trying to decide what to do with the leftover crab meat and had settled on crab cakes but it wasn't doing it for me.....maybe the bisque. With a salad we could call that supper!

Thanks !
mustangs81
17 years ago
Trying to decide what to do with the leftover AKC!!!

Now that's funny.
lyndaluu2
17 years ago
All three recipes sound so good!!!
Must try them...copied and pasted. LOL

Linda
shaun
17 years ago
Oh now you went and did it! I've got a pot of this clam chowder on the stove right now....I'm at the cooking the potatoes in the clam juice right now, haven't added the cream or clams yet.

So much for my low carb eating.....drats!

I'll let you know how mine comes out!
shaun
17 years ago
My son is scared to taste it. My husband says, "I usually order Bahamian Conch Chowder"..... I said, "That isn't on the menu tonight!!"

Why do I do this? I guess for myself. I love clam chowder. hee hee!

The chowder isn't done yet, I'll post back on the results!!
mustangs81
17 years ago
You are too funny Shaun! He should know by now that Conch Chowder is just a tourist thing down here.
shaun
17 years ago
Well hubs said it was good. I say it was GREAT!
momof2doxies
17 years ago
I have been craving clam chowder. Copying and pasting to try this weekend.
Thanks.
Linda
lindac
17 years ago
Anyone like Manhatten clam chowder? I love it!!
Linda c

Awesome Clam Chowder!

Comments (14)

mustangs81

angelaid

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