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Old 03-10-2014, 04:21 PM   #1
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The Best Clam Chowder Recipe

This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year!
4 slices bacon, cooked crisp and broken
2 large medium yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 tsp sea salt
1/2 tsp Shellfish Spice
6 tbsp butter
6 tbsp corn starch
3 cups milk
2 cups half-and-half cream
4 (10 oz) cans baby clams, undrained
2 tbsp chopped parsley


Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes.

In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.

Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice.

The Best Clam Chowder Recipe - YouTube

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Old 03-10-2014, 04:29 PM   #2
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Originally Posted by foodnelson View Post
In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.

I wouldn't recommend using cornstarch to make a roux. And that seems like a lot of cornstarch!
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Old 03-10-2014, 05:05 PM   #3
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Quote:
Originally Posted by foodnelson View Post
This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year!
4 slices bacon, cooked crisp and broken
2 large medium yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 tsp sea salt
1/2 tsp Shellfish Spice
6 tbsp butter
6 tbsp corn starch
3 cups milk
2 cups half-and-half cream
4 (10 oz) cans baby clams, undrained
2 tbsp chopped parsley


Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes.

In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.

Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice.

The Best Clam Chowder Recipe - YouTube
Having been raised in a Catholic household, we wouldn't have been allowed to have this during Lent because it includes bacon, which would be considered meat.

Just my thoughts.
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Old 03-10-2014, 05:23 PM   #4
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Quote:
Originally Posted by foodnelson View Post
This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year!
4 slices bacon, cooked crisp and broken
2 large medium yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 tsp sea salt
1/2 tsp Shellfish Spice
6 tbsp butter
6 tbsp corn starch
3 cups milk
2 cups half-and-half cream
4 (10 oz) cans baby clams, undrained
2 tbsp chopped parsley


Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes.

In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.

Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice.

The Best Clam Chowder Recipe - YouTube
Is "shell fish spice" the same as Old Bay Seasoning? Could I substitute?

Mind you, this could all be academic as I have no idea where I'd find tinned clams. Not something you find in your everyday British supermarket!

I shall have a talk to Mr Amazon.

EDIT: For anyone else in UK who's wondering - Waitrose and Ocado do both tinned and frozen clams.
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Old 03-10-2014, 05:37 PM   #5
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Quote:
Originally Posted by Katie H View Post
Having been raised in a Catholic household, we wouldn't have been allowed to have this during Lent because it includes bacon, which would be considered meat.

Just my thoughts.
To say nothing of all that cream and butter.
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Old 03-10-2014, 06:33 PM   #6
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It looks good in your vid.
I too am having a hard time Googling shellfish seasoning...
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Old 03-10-2014, 10:01 PM   #7
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Quote:
Originally Posted by jennyema View Post
I wouldn't recommend using cornstarch to make a roux. And that seems like a lot of cornstarch!
I agree Jenny. The problem with cornstarch being used as a thickener is that when the dish cools down, the cornstarch separates. I also prefer to use bottled clam juice in place of the chicken broth. If this recipe is meant to be used for Lent, then the chicken broth negates that.

When I make clam chowder, I not only use the canned clams, but also cook up a mess of fresh live clams first. When I go to open them, I do so over a bowl to catch the liquor. I then strain it through cheesecloth or a coffee filter. Nothing worse than gritty sand in a delicious chowder. I steam the clams in a small amount of water and this to get strained and used in the chowder also.
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Old 03-11-2014, 09:53 AM   #8
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Side question- Bacon is not allowed during the whole of Lent? or just Fridays during Lent?

I don't recall using a thickener in my clam chowder. I use canned clams and like Addie, clam juice instead of chicken broth. My creamy potato soup is the same recipe, minus the clams and yes to chix broth. For me, Both must have bacon.
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Old 03-11-2014, 10:04 AM   #9
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I can't imagine using anything but fresh clams in chowder. I understand availability, but I would just not make it until I could get fresh.
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Old 03-11-2014, 10:06 AM   #10
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Quote:
Originally Posted by Katie H View Post
Having been raised in a Catholic household, we wouldn't have been allowed to have this during Lent because it includes bacon, which would be considered meat.

Just my thoughts.

During lent you can use bacon fat (not the bacon) chicken stock is OK as well as butter and cream or milk! The rules have changed according to the Roman rite.

PS: there are much better recipes then this one, sorry to say.
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The Best Clam Chowder Recipe This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year! 4 slices bacon, cooked crisp and broken 2 large medium yellow onions, finely chopped 1/2 cup chicken broth 2 medium potatoes, cubed 1 tsp sea salt 1/2 tsp Shellfish Spice 6 tbsp butter 6 tbsp corn starch 3 cups milk 2 cups half-and-half cream 4 (10 oz) cans baby clams, undrained 2 tbsp chopped parsley Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes. In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans. Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice. [url=http://youtu.be/2hXlEXT4h3w]The Best Clam Chowder Recipe - YouTube[/url] 3 stars 1 reviews
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