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New England Clam Chowder Recipe

  • Ingredients: 34
  • Serves: 6

New england clam chowder with lb canned clams, oz canadian bacon, diced, tbsp butter, medium onion, minced, medium red potatoes, peeled and cubed, qt fat-free half-and-half, tbsp fresh thyme, minced, tsp cayenne pepper, tbsp fresh parsley, minced.

Ingredients

  • 1 lb canned clams
  • 5 oz Canadian bacon, diced
  • 2 tbsp butter
  • 1 medium onion, minced
  • 3 medium red potatoes, peeled and cubed
  • 1 qt fat-free half-and-half
  • 1 tbsp fresh thyme, minced
  • 1 tsp cayenne pepper
  • 1 tbsp fresh parsley, minced

Filling

  • 1 can nonfat sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 1 tbsp lime zest, minced
  • 1 egg
  • 2 eggs, yolks and whites separated
  • 1/4 tsp cream of tartar
  • 2 cups low-calorie whipped cream
  • 1 lime, thinly sliced

Stir-fry

Calabacitas

  • 1 tbsp plus 2 tsp canola oil
  • 1 small zucchini, sliced 1/2 inch thick in half-moon shapes
  • 1 small yellow squash, sliced 1/2 inch in half-moon shapes
  • 1 Roma tomato, diced
  • 1 small onion, diced
  • 1/2 cup frozen or fresh corn
  • 1 tsp chopped fresh oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Step 1 Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes.

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  2. Step 2 Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes.

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  3. Step 3 Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper.

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New England Clam Chowder Recipe

  • Ingredients: 42
  • Serves: 2

New england clam chowder with small hard-shelled clams, such as littlenecks, cold water, bacon slice, 1/2 small onion, medium boiling potato, unsalted butter, half-and-half, packed chopped fresh flat-leafed parsley leaves.

Ingredients

  • 18 small hard-shelled clams, such as littlenecks
  • 3/4 cup cold water
  • 1 bacon slice
  • 1/2 small onion
  • 1 medium boiling potato
  • 1 tbsp. unsalted butter
  • 1/2 cup half-and-half
  • 1 tbsp. packed chopped fresh flat-leafed parsley leaves

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Scrub clams well and put in a saucepan with water. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a bowl.

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  2. Step 2 Discard any clams that are unopened after 8 minutes and reserve cooking liquid. When clams are cool enough to handle, remove from shells and coarsely chop.

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  3. Step 3 Carefully pour reserved cooking liquid through a fine sieve into a small bowl, leaving any grit in pan.
  4. Step 4 Separately chop bacon and onion. Peel potato and cut into 1/4-inch dice. In cleaned pan cook bacon in butter over moderate heat, stirring, until golden.

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  5. Step 5 Add onion and cook, stirring, until softened. Stir in potatoes and cooking liquid. Simmer mixture, covered, until potatoes are tender, about 3 minutes.

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  6. Step 6 Stir in clams, half-and-half, and pepper to taste and cook until heated through, about 1 minute (do not let boil).

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Nutrition information

Calories 355 Carbohydrates 26 g (9%)
Fat 20 g (31%) Protein 18 g (36%)
Saturated Fat 10 g (52%) Sodium 645 mg (27%)
Polyunsaturated Fat 1 g Fiber 3 g (11%)
Monounsaturated Fat 7 g Cholesterol 72 mg (24%)
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New England Clam Chowder Recipe

  • Ingredients: 19
  • Serves: 4

New england clam chowder with bottle clam juice may be substituted..

Ingredients

  • *If shucked fresh clams are not available, a 6 1/2-ounce can minced clams, drained, and 3/4 cup bottle clam juice may be substituted.

For the broth

  • *available at Japanese markets

For frizzled leeks

  • white and pale green parts of 1/2 pound leeks , cut crosswise into 2-inch pcs.
  • vegetable oil for deep-frying

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Rinse the salt pork and pat it dry. In a heavy saucepan sauté the salt pork over moderately high heat, stirring, until it is golden, transfer it with a slotted spoon to paper towels to drain, and pour off all but 1 1/2 tablespoons of the fat.
  2. Step 2 In the fat remaining in the pan cook the onion over moderately low heat, stirring, until it is softened and stir in the potatoes, cut into 1/2-inch cubes, and the water.
  3. Step 3 Simmer the mixture, covered, for 10 minutes, or until the potatoes are just tender, and boil it, uncovered, for 12 minutes, or until most of the liquid is evaporated.
  4. Step 4 Stir in the clams and the reserved liquor and simmer the mixture for 2 minutes. Stir the half-and-half and the salt pork into the clam mixture and season the chowder with salt and pepper.

Nutrition information

Calories 986 Carbohydrates 63 g (21%)
Fat 58 g (89%) Protein 54 g (107%)
Saturated Fat 26 g (130%) Sodium 1,914 mg (80%)
Polyunsaturated Fat 5 g Fiber 5 g (22%)
Monounsaturated Fat 22 g Cholesterol 175 mg (58%)
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New England Clam Chowder Recipe

  • Ingredients: 44
  • Serves: 8
  • Prep: 1 1/4 hours
  • Bake: 1 1/4 hours

New england clam chowder with cherrystone clams, scrubbed, unsalted butter, , celery stalks, minced, large onion, minced, garlic clove, minced, , chopped fresh thyme, bay leaf, cornstarch, heavy cream, kosher salt, freshly ground pepper, chopped fresh chives, oyster crackers or vermont common crackers. To make this new england clam chowder for 8 persons you will need 1 1/4 hours for preaparation and 1 1/4 hours for baking.

Ingredients

  • 8 lb. cherrystone clams, scrubbed
  • 1 tbsp. unsalted butter
  • 8 ounces bacon, cut into 1/2″ pcs.
  • 2 celery stalks, minced
  • 1 large onion, minced
  • 1 garlic clove, minced
  • 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2″ pcs.
  • 1 tbsp. chopped fresh thyme
  • 1 bay leaf
  • 2 tbsps. cornstarch
  • 2 cups heavy cream
  • Kosher salt, freshly ground pepper
  • Chopped fresh chives
  • Oyster crackers or Vermont Common Crackers

Corn soup:

  • 3 tbsps. unsalted butter
  • 2 tbsps. olive oil
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 6 cups corn kernels
  • Kosher salt, freshly ground pepper
  • 2 sprigs thyme

Lobster salad and assembly:

For glaze

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly

Directions

  1. Step 1 Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open).

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  2. Step 2 Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

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  3. Step 3 Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups.

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  4. Step 4 Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes.

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  5. Step 5 Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes.

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  6. Step 6 Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes.

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  7. Step 7 Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken.

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  8. Step 8 Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream.

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New England Clam Chowder Recipe

  • Ingredients: 40
  • Serves: 6

New england clam chowder with cherrystone clams, medium-sized onions, each coarsely chopped but kept separate, , carrot, peeled and halved, bay leaves, chopped fresh thyme, water, clam juice, slab bacon, cut into 1/4-inch dice, unsalted butter, small white new potatoes, cut into 1/4-inch dice, heavy cream, freshly ground black pepper, to taste, chopped flat-leaf parsley, oyster crackers , for serving.

Ingredients

  • 6 lb. cherrystone clams
  • 3 medium-sized onions, each coarsely chopped but kept separate
  • 1 rib of celery , cut into 2-inch pcs.
  • 1 carrot, peeled and halved
  • 2 bay leaves
  • 3 sprigs fresh thyme plus1 tbsp. chopped fresh thyme
  • 2 cups water
  • 1/2 cup clam juice
  • 1/2 lb. slab bacon, cut into 1/4-inch dice
  • 2 tbsps. unsalted butter
  • 8 small white new potatoes, cut into 1/4-inch dice
  • 2 cups heavy cream
  • Freshly ground black pepper, to taste
  • 2 tbsps. chopped flat-leaf parsley
  • Oyster crackers , for serving

For chicken and broth

For chile sauce

  • 6 fresh hot red Thai chiles or serrano chiles, chopped
  • 1 shallot, chopped
  • 2 tbsps. chopped peeled fresh ginger
  • 2 medium garlic cloves, chopped
  • 1/2 tsp. salt
  • 1/3 cup fresh lime juice

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 1. Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.

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  2. Step 2 2. Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally.

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  3. Step 3 Remove clams from their shells, pouring any remaining broth back into the pot. Cover the clams and set aside.

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  4. Step 4 3. Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes.

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  5. Step 5 Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter. Cook for 15 minutes, stirring, to wilt the onions.

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  6. Step 6 Add the potatoes and the strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through.

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  7. Step 7 4. Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through.

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  8. Step 8 5. Season generously with pepper and stir in the parsley. Serve in mugs with oyster crackers, if desired.

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New England Clam Chowder Recipe

  • Ingredients: 24
  • Serves: 8

New england clam chowder with butter, slices bacon, finely chopped, chopped onions, chopped celery with leaves, garlic cloves, chopped, bay leaf, all purpose flour, 6 1/2-ounce cans chopped clams, drained, juices reserved, half and half, hot pepper sauce.

Ingredients

  • 2 tbsps. butter
  • 3 slices bacon, finely chopped
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery with leaves
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 6 6 1/2-ounce cans chopped clams, drained, juices reserved
  • 1 1/4 cups half and half
  • 1 tsp. hot pepper sauce

For toasts

For soup

  • Accompaniment: pumpkin seed pesto

For serving:

  • 5 tbsps. butter, melted
  • 12 fresh basil leaves
  • Fresh thyme sprigs

For Oysters

  • 12 fresh oysters in the shell
  • 4 tbsps. Matsuhisa Salsa
  • 4 tbsps. Maui Onion Salsa
  • 4 tbsps. Jalapeño Salsa
  • finely chopped chives for garnish

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
  2. Step 2 Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes.

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  3. Step 3 Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown).

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  4. Step 4 Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce.

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  5. Step 5 Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper.

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Nutrition information

Calories 837 Carbohydrates 53 g (18%)
Fat 29 g (45%) Protein 87 g (175%)
Saturated Fat 13 g (66%) Sodium 1,695 mg (71%)
Polyunsaturated Fat 3 g Fiber 3 g (13%)
Monounsaturated Fat 9 g Cholesterol 196 mg (65%)
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New England Clam Chowder Recipe

  • Ingredients: 27
  • Serves: 4

New england clam chowder with medium yellow onion, diced, garlic cloves, chopped fine, cauliflower florets, skim milk, three 6.5-ounce cans chopped clams, with their liquid, cornstarch, real bacon bits, such as hormel real bacon bits, greek yogurt, chopped fresh chives, salt and freshly ground black pepper.

Ingredients

  • 1 medium yellow onion, diced
  • 4 garlic cloves, chopped fine
  • 4 cups cauliflower florets
  • 1 1/2 cups skim milk
  • Three 6.5-ounce cans chopped clams, with their liquid
  • 2 tbsps. cornstarch
  • 6 tbsps. real bacon bits, such as Hormel Real Bacon Bits
  • 2/3 cup Greek yogurt
  • 2 tbsps. chopped fresh chives
  • Salt and freshly ground black pepper

Equipment:

  • an electric coffee/spice grinder

Accompaniment:

  • toasted pita

Glaze

The Main Meat

  • 1 large zucchini
  • 1 lb. halibut, fillets cut into 1-inch cubes
  • Toothpicks

Noodles and Sauce

Directions

  1. Step 1 In a large Dutch oven, combine the onion, garlic, cauliflower, and milk. Bring the mixture to a boil over high heat.

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  2. Step 2 Raise the heat under the Dutch oven to medium, and whisk the cornstarch mixture into the soup. Bring the soup to a boil, whisking constantly.
  3. Step 3 Add the clams and bacon to the soup, and remove from the heat. Whisk in the yogurt and chives. Season the soup with salt and pepper to taste, and serve.

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nutrition information

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New England Clam Chowder Recipe

  • Ingredients: 47
  • Serves: 2
  • Bake: 45 mins

New england clam chowder with canned clams, minced, juices reserved, bottled clam juice, bacon slices, minced, onion, diced, all-purpose flour, bay leaf, thyme leaves, chopped, potatoes, peeled, diced, heavy cream or half and half, dry sherry, or to taste, salt, to taste, freshly ground black pepper, to taste, tabasco sauce, to taste, worcestershire sauce, to taste, oyster or saltine crackers, as needed. To make this new england clam chowder for 2 persons you will need 45 mins for baking.

Ingredients

  • 1 1/4 lb. canned clams, minced, juices reserved
  • 2-3 cups bottled clam juice
  • 2 bacon slices, minced
  • 1 onion, diced
  • 2 tbsps. all-purpose flour
  • 1 bay leaf
  • 1/2 tsp. thyme leaves, chopped
  • 1 lb. potatoes, peeled, diced
  • 3 cups cream half and half
  • 6 tbsps. dry sherry, or to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Tabasco sauce, to taste
  • Worcestershire sauce, to taste
  • Oyster or saltine crackers, as needed

Mostarda:

  • 6 cups stemmed seedless red grapes
  • 1 cup chopped red onion
  • 1/2 cup sugar
  • 1/2 cup Champagne vinegar
  • 2 tbsps. mustard seeds
  • 1 tsp. dried crushed red pepper
  • 1 tsp. chopped fresh rosemary
  • Peel of 1 orange, removed in strips with vegetable peeler
  • 1 bay leaf
  • 1 tbsp. Dijon mustard

Gnocchi:

Salumi

  • Assorted thinly sliced Italian cured meats

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly

Directions

  1. Step 1 Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

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  2. Step 2 Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

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  3. Step 3 Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream.

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  4. Step 4 If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

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  5. Step 5 Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

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  6. Step 6 Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

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Nutrition information

Calories 309 Carbohydrates 12 g (4%)
Fat 22 g (33%) Protein 15 g (31%)
Saturated Fat 13 g (63%) Sodium 469 mg (20%)
Polyunsaturated Fat 1 g Fiber 1 g (4%)
Monounsaturated Fat 6 g Cholesterol 95 mg (32%)
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