Turkey Recipes

How To Cook Clam Chowder With Fresh Clams?

Webster West
Directions
  1. Place the clams and 1 cup of water in a large pot. …
  2. Coarsely chop the clams and reserve.
  3. Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. …
  4. Sprinkle the flour over the onions and potato mixture and stir to combine. …
  5. Toss in the reserved clams.

Can I use Canned Clams in this Clam Chowder Recipe?

If using fresh clams sounds intimidating, don’t worry—you can also use canned clams. Although I believe that fresh clams have a better flavor and texture, canned clams will work just fine. Use ¾ cup of canned clams, chopped. The juice from the cans can be saved and added to the recipe.

  • ¼ cup water
  • ½ cup chicken broth
  • 6 cloves garlic, crushed
  • 2-3 pounds fresh clams, cleaned (see above for cleaning instructions)

    • Bring the water, chicken broth, and garlic to a boil in a big skillet with a lid. Place the lid on the skillet after adding the clams. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Scoop the meat from the shells and save some of the liquid for the chowder.

    How To Cook Clam Chowder With Fresh Clams?

    IngredientsYield: 8 to 10 servings

  • 24medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
  • 1tablespoon unsalted butter
  • ¼pound slab bacon or salt pork, diced
  • 2leeks, tops removed, halved and cleaned, then sliced into half moons
  • 3large Yukon Gold potatoes, cubed
  • ½cup dry white wine
  • 3sprigs thyme
  • 1bay leaf
  • 2cups cream
  • Freshly ground black pepper to taste
  • ¼cup chopped parsley.

    • 398 calories, 28 grams of fat, 9 grams of protein, 3 grams of sugars, 15 grams of saturated fat, 0 grams of trans fat, 10 grams of monounsaturated fat, and 2 grams of polyunsaturated fat.

    Note: Based on ingredients and preparation that are readily available, Edamam has estimated the data displayed. It shouldn’t be used as a replacement for advice from a qualified nutritionist.

  • Step 1Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
  • Step 2Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Step 3Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
  • Step 4Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Step 5Meanwhile, chop the clams into bits about the size of the bacon dice.
  • Step 6When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  • Step 7The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

    • WHAT ARE THE DIFFERENT TYPES OF CLAM CHOWDER?

    You might be curious about the distinctions between New England Clam Chowder and the other varieties if you are unfamiliar with it.

  • New England Clam Chowder or “Boston Clam Chowder” is by far the most common and most popular type of chowder. It boasts a rich creamy base and is commonly made with potatoes, onion, and clams; adding tomatoes to THIS chowder is frowned upon. In fact, in 1939, a bill was introduced in the Main legislature to make adding tomatoes to clam chowder illegal! It didn’t pass.
  • Manhattan Clam Chowder, on the other hand, is where the tomatoes are at. It features a clear tomato broth and is essentially a vegetables soup with clams.

    • I think you’ll agree that of both kinds, the luxuriously creamy New England clam chowder is the one I can’t stop eating!

    How To Cook Clam Chowder With Fresh Clams?

    FAQ

    How do you prepare clams for chowder?

    It takes about 7-9 minutes to steam clams. Making sure not to boil the clams will prevent them from becoming tough; a gentle simmer will do. The clams are cooked through when the shells have opened.

    How do you cook fresh shelled clams?

    If fresh clams aren’t available (or you’re short on time), use two baby clams in 10-ounce cans and six cups of bottled clam juice as a substitute. This is a recipe from BA’s Best, a compilation of our indispensable dishes.

    How long do you cook raw clams?

    I advise using fresh cherrystone clams if you choose the fresh clam option. The fact that cherrystone clams are more tender than quahogs is always a plus. However, quahogs are frequently employed because they are less expensive and will still function.

    How do you substitute fresh clams for canned?

    Light Pounding Similar to tenderizing a steak, lightly pounding clam meat with a chef’s mallet causes the protein fibers to physically dissolve. Lay the meat strips between plastic wrap to prevent them from splattering the surface and use the smooth side of the mallet to pound them in to preserve the integrity of the clam.

    Related Posts

    Turkey Recipes

    Where To Get Zucchini Noodles?

    Webster West
    Turkey Recipes

    Where To Get Udon Noodles?

    Webster West