New England Clam Chowder
Recipe Below
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INGREDIENTS
(Serves 6)
-2 tbsp butter
-4 strips thick cut bacon, diced
-3 potatoes, dicd (yukon gold or russet)
-1 8 oz bottle of clam juice (optional)
-5 cans of chopped clams (I went heavy on the clams you can half this)
-2 stalks of celery, chopped
-1 medium onion, diced
-1/3 cup flour
-1 bay leaf (optional)
-2.5 cups of half and half
-Juice of 2 cans of clams
-1/2 cup of water (if needed to thin chowder out)
-1/8 teaspoon cayenne pepper (optional)
-saltand fresh cracked black pepper to taste
METHOD
-Add diced bacon and butter to a pan on medium-low heat. Cook stirring occasionally until bacon is crispy
-Add onions, celery, bay leaf, pinch of salt, turn heat to medium and cook until softened, about 5 minutes
-Add diced potatoes to a pot and cover w/ clam juice or water. Set on stove and bring to a boil, onice boiling drain and reserve for chowder
-Add flour to pan, do not drain any fat, and stir until thick
-Slowly stir in the juice of 2 cans of clams, roux will clump up but just keep stirring until smooth
-Pour in the half hand half and stir until combined
-Add in cooked potatoes, and cayenne pepper (optional)
-Add in chopped canned clams and stir
-Simmer for 5-10 minutes
-Salt & pepper to taste
-Serve with crackers and freshly cracked black pepper
Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Join Claire Saffitz on a heartwarming episode of Dessert Person as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!
#clairesaffitz #seafood #clams
00:00 Claire goes Clamming
05:43 Preparing the Clams
10:44 Clam Chowder
11:47 Ingredients & Special Equipment
13:06 Cook the Bacon
18:18 Chop the Clams
19:29 Peel and Dice the Potatoes
20:55 Make the Roux
25:52 Make the Crackers
35:06 Serve
36:37 Cat Cam
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Video Series
Produced, Directed, Camera by: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Haldane McFall
Assistant Editor: Asher Rogers
Character Designer/Animator: Jack Sherry
New England Clam Chowder Recipe | Chef Tips
Chef Jason Hill shows how to make New England Clam Chowder in this episode of Chef Tips.
Get the recipe:
While visiting San Francisco and Fisherman's Wharf, Jason sampled some of the best San Francisco Clam Chowder along Fish Alley. In this clam chowder video, Jason shows you how to make it easily at home.
You'll need the following ingredients to make this recipe for clam chowder soup: white onion, celery stalks, red potatoes, semi-frozen bacon, bay leaf, canned clams; chicken broth, water or clam juice; half/half; flour; butter; salt and pepper.
#clamchowder #souprecipe #chowder
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New England Clam Chowder. #food #seafood #soup #shorts #homecookingwithchefnick
Struggling Through Fannie Farmer's 1896 Clam Chowder Recipe
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I'm returning to Fannie Farmer's classic cookbook to (try to) make her New England Clam Chowder. You'll find this recipe in her Boston Cooking-School Cookbook or The Fannie Farmer Cookbook from Marion Cunningham... or in this video.
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#jamieandchef #clamchowder #antichef #fanniefarmer
Fannie Farmer's New England Clam Chowder:
1 quart clams (including liquid/liquor..)
4 cups potatoes in 3/4 inch dice
1½ inch cube fat salt pork.
1 sliced onion.
1 tablespoon salt.
⅛ teaspoon pepper.
4 tablespoons butter.
Flour for dredging (I used around tb or so)
4 cups scalded milk.
8 common crackers.
For liqour: 1 tb butter and 1 tb flour
New England Clam Chowder Recipe with Fresh Steamed Clams
I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of course a beanie for my dome. Of course if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play good.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter.
However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder.
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New England Clam Chowder Recipe with Fresh Steamed Clams
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Chowder:
1 pound of sliced thick cut bacon
2 peeled and small diced yellow onions
4 finely minced cloves of garlic
1 bunch of medium diced celery
1 ¼ cups to 1 ½ cups of flour
½ cup of cream cherry
64 ounces each of clam and chicken stock
40 ounces of chopped clams in juice
2 bay leaves
2 pounds each medium diced red and russet potatoes
2 tablespoons of chopped fresh thyme
2 cups of heavy cream
Kosher salt white pepper, Worcestershire and Tabasco sauce to taste
For the Clams:
1 tablespoon of olive oil
15 little-neck clams
1 cup of chardonnay wine
4 finely minced cloves of garlic
1 teaspoon of chopped fresh thyme
2 ounces of unsalted butter
2 tablespoons of chopped fresh parsley
Kosher salt and red pepper flakes to taste
Instructions:
1. In a very large pot over medium heat, render the bacon.
2. Once brown remove the bacon and about ½ cup of the bacon fat.
3. Add in the onions, garlic and celery and sweat for 5 to 6 minutes.
Stir in the flour until combined
4. Next pour in the sherry, clams, clam stock, chicken stock and bay leaves and bring to a boil or until thick.
5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm.
6. Clams: Add oil the a medium size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
8. Finish the clams with butter, parsley, salt and red pepper flakes.
9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.