TravelTalkOnline Forums People Talk Recipes Award Winning Clam Chowder

If anyone has an awarding winning recipe for clam chowder, I sure would appreciate it. Thanks!

Red or white?

Sorry, I'm looking for a WHITE "New England Clam Chowder" recipe for a contest at my golf club. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

Here is one to try.

yield: Makes 2 quarts

total time: 45 minutes

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.


1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons 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
print a shopping list for this recipe view wine pairings

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

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

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.

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

Add the potatoes and simmer until tender, about 15 minutes.

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

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

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

Elizabeth,
that's very similar to my recipe...
except I use fresh chopped Quahogs (reserve the clam juice when opening)...
salt pork for the bacon...
some cayenne, to taste, instead of tobasco (I don't like the flavor of tobasco)...
and I add a few ribs of chopped celrey...
and I add the chopped clams at the very end, with the heat turned off, and just let it sit for about 20-30 minutes...
The residual heat will cook them, and they will stay tender, and not become rubber bands...
I'm not a big fan of using canned clams (they'll do in a pinch)... They are tough...
and generally speaking... canned clams are "skimmer" clams (or "surf" clams), not real Quahogs, referred to as "Chowder" Clams on LI...

Skimmer clams have the shells, found on ocean beaches in the NE, that everyone makes ashtrays out of...

Have to agree with Brian, only fresh clams and salt pork for a true New England chowder. Jasper White agrees! <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Both ways sound great! Fortunately, I only need to present 1-2 cups for the chef and his taste-testing crew will sample each entry and determine the top three recipes. The chef will then prepare those recipes as PART of our dinner for the Couples' Golf dinner. After we finish golf, each player and all guests will sample the three chowders and vote for first, second, and third places. Sounds like fun, huh??? Thank you both for your recipes. I'm sure one of them will come home a winner!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Kimmers...sounds like fun!
I have never seen a cookoff where the recipes were submitted, tasted, and then all cooked by the same chef!
Definately a Different Concept!
Have fun, and good luck!
Let us know how it all turns out!

Love the red. Any great recipes for it?

Classic Manhattan Clam Chowder
This is really tasty, if you like red chowder!
For red (Manhattan) Chowder, the key is the THYME...
don't skip that ingredient...
BUT also, don't add too much... too much will overpower the chowder...
best to add too little, and you can add more towards the end...

Ingredients:
2 dozen large fresh Quahogs (chowder clams)
6 slices bacon
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes (I like to use whole plum tomatos in puree, and I dice the tomatos myself)
3 cups water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
4 potatoes , cut into 1/2" cubes
1/2 cup fresh parsley , chopped
1 lb cooked shrimp, tails removed (optional) (add this to make the chowder really tasty)

Directions:
1. Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
2. Chop the clams.
3. In a large pot, cook the bacon over medium/high heat until slightly crisp.
4. Add the onions and cook, stirring until transparent.
5. Add the pepper, carrot and celery and cook for about a minute.
6. Add the tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
7. Bring to a boil and add potatoes.
8. Simmer 30 minutes or until potatoes are tender.
9. Remove the bay leaf. Add chopped parsley and clams now and simmer for an additional 5 minutes.
10. Turn off the heat and add the cooked shrimp now, if you plan to use them, but do not continue to cook or the shrimp will get tough.
11. You should only warm the shrimp over for best results.
12. Season with salt and pepper, if desired.

Yea, it's a different approach. I'm just glad I'm not the one having to make chowder for some 80+ people. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

I made mine for a friends wedding once (never again!)... 120+ people!
Used a turkey fryer for the pot and a (new, cleaned) axe handle for stirring!
Used 144 Quahogs! That's a lot of clams to open! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Good tip I have found for opening fresh chowder clams...
Partially freeze them before opening...
that way they open easily, and you don't lose any of the clam juice, cause it's frozen!
and they are easier to chop...
Unfortunately, I learned this after the wedding... <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

Boy, you're some friend to go to all that work but I bet everyone raved about it. Thanks for the tip for the clams. Those of the type of things only a professional would know. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Sounds delicious. Thanks...dinner tonight.

Kimmers, don't freeze them til they are rock solid!
A couple hours in the freezer is plenty of time...
I test one every hour or so...
when they open easily, but the meat is only partially frozen... they are perfect...
and wear an old pair of gloves! they get COLD on your hands!

Hi Everyone,

Today, I made a combination of both "islandgem" and "peconic's" clam chowder recipes and my husband loved it! Too bad he's not a judge at my golf club. ;( Anyway, it's pretty darn good and will be even better after it sits overnight which is great as I have to drop off my entry to to chef and his tasters tomorrow. The "Souper Bowl" contest doesn't take place until the 12th but I'll let you know how it goes. Wish me luck and thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Well, I tried. I just found out today that my chowder was not picked by the tasting committee. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> Too bad because we really liked it. Guess I'd better keep my day job, huh? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

THANKS FOR ALL OF THE HELP. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Hey, judges often don't have the slightest idea what they are talking about! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I know from personal experience!

Thanks Carol <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Kimmers, given the approach to the contest you described...
I'm not sure any submission was made correctly!
Never heard of anythig like that before!

Thanks for making me feel better but it's okay. No biggie. At least I've had some great golf games lately. We still have leftover chowder so while enjoying it one day next week I'll have a smile on my face.

Kimmers, leftover chowda is usually better than the first day chowda!

Totally agree!