How to Make Award-Winning New England Clam Chowder
After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we were inspired to bring a recipe inspired by their version to home kitchens everywhere.
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cooking for one: clam chowder with shrimp.
When I want something quick and filling I prep a few shrimp and combine them with canned clam chowder. It warms me to my toes and fills my belly. I added ground pepper, dill and four shrimp. Sorry for the miscount, but it was good.
Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Ina's creamy, flavorful chowder is loaded with fresh clams!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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East Hampton Clam Chowder
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
SEAFOOD CHOWDER!! STEP BY STEP!❤
This SEAFOOD CHOWDER is delicious and easy, perfect for anytime.
INGREDIENTS :
4 slices thick cut bacon
1 cup chopped onions plus 3 green onions
1 cup chopped celery
1 cup diced carrots
2 large minced garlic cloves
2 medium gold potatoes (diced )
1 cup frozen corn (you can use canned)
1 can creamed corn
1 /2 cup flour
6 cups shrimp stock
1 can evaporated milk
1/4 cup heavy cream
8 oz.shrimp (removed shells and deveined)
8 oz. cod fish (1/2 to 1 inch cubes)
8 oz. fresh salmon (1/2 to 1 inch cubes)
12 oz. crab meat (can use canned)
salt and pepper to your liking
zest of 1 whole lemon
juice of 1/2 lemon
1 tsp thyme
1/2 tsp tarragon
1/2 tsp fennel seeds
1/3 cup finely chopped Italian parsley
☆ be careful when making this chowder, pot will be very hot, keep children away from stove.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Crab and Shrimp Chowder (Crab and Shrimp Bisque)
In continuation of our Autumn themed recipes, we now present our take on “Crab & Shrimp Chowder” (Bisque). This rich, creamy and flavorful chowder will go down in our family’s history as one of the Best soups ever created. If you don’t believe us, try for yourself and see. It is irresistibly decadent! You won’t want to stop eating it.
Perfect as a holiday meal or for a weekend get-together. This recipe is sure to wow your family and friends! For the full recipe watch the video until the end.
For the full recipe, scroll down to see the ingredients. Our video features a step-by-step tutorial from beginning to end. And if you like what you see, be sure to give it a try.
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CRAB AND SHRIMP CHOWDER
2 lbs Yellow Potatoes
2 lbs Medium Shrimp (peeled and deveined)
64 oz (8 cups) Chicken Broth
16 oz (2 cups) Heavy Cream
16 oz Lump Crab Meat
20 oz Thick Cut Bacon
30 oz canned Sweet Corn
1 Celery stalk
2-3 sprigs Thyme
6 Garlic cloves
2 sprigs Green Onions
1 medium Onion
2 tbsp Extra Virgin Olive Oil
4 tbsp All Purpose Flour
3 tbsp Cornstarch with 3 tbsp cold water (well mixed)
1 tbsp Salted Butter
1 tbsp Paprika
SHRIMP SEASONING
1 tbsp Paprika
1 ½ tsp Granulated Onion
1 tsp Ground Black Pepper
Shrimp Chowder - With a Twist
Quick and Easy Shrimp Chowder recipe with a little twist. We married the flavors that we like.
Recipe Notes
For Printable Recipe
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twistinory.com
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