View allAll Photos Tagged NewEnglandClamChowder
New England Clam Chowder Topped with Green Onions & Smoked Bacon in Splash Cafe Pismo Beach
Splash Cafe Pismo Beach is one of the oldest Pismo Beach Restaurants. A popular destination since 1989 and one of the busiest restaurants on the coast, we serve more Clam Chowder at this location in one year than most other Pismo Beach seafood Restaurants serve in their lifetime-over 30,000 gallons of Clam Chowder per year! This restaurant is a Pismo Beach landmark; it’s the place that truly represents Pismo Beach. You can order online and they will ship anywhere in the U.S.
#USA #NewEnglandClamChowder #GreenOnions #SmokedBacon #SplashCafe #PismoBeach #Landmark #OrderOnline #MoneyBackGurantee
New England’s great contribution to the gastronomy of the world - clam chowder. This made for an ideal lunch as the winds blew outside at the Shanty on the Shore, Burlington VT. The beer is local too, Switchback Amber Ale (5.0% ABV). In the course of our 48-hours’ visit, I was mightily impressed by Vermont’s craft brews.
I love soup... making it and eating it! I rarely use recipes because I think my soup comes out better when I cook without a plan.
Here's how I make my New England Clam Chowder:
1) Take 5 or 6 large redskin potatoes. Peel them and cut them into one inch pieces. Put them in a large stockpot and cover them with clam juice or fish stock. (I prefer the clam juice, but either works) Bring the potatoes to a gentle boil for about 15 minutes until they are fork tender.
2) Meanwhile, dice 4-6 strips of bacon into small pieces. Cook the bacon with 2 tablespoons of butter in a large pot until the bacon is crisp. Remove the bacon with a slotted spoon and let it drain on paper towels, set aside.
3) Add one large diced yellow onion to the bacon drippings and butter still in the large pot. Cook until the onions are soft and transparent.
4) Add 1/4 cup of flour to the onions, stir it in thoroughly and let it cook for a few minutes until everything has made a smooth paste.
5) Stir in 4 cups of milk, half and half or cream. (If you use cream, you get a super-rich chowder - if you use milk the chowder is still good and a lot healthier - I usually use a mix of cream and milk as a compromise) Bring the milk mixture to a boil over medium heat, stirring constantly. Cook it until it is thickened to your liking.
6) Pour the thickened milk mixture into the cooked potatoes and clam juice. Stir gently until everything is evenly mixed. Bring the entire mix to a gentle boil and let it thicken more to your liking.
7) Add salt and pepper (to taste) and a dash or two of hot sauce. Then stir in as many clams as you like. I like to use fresh shucked clams if I can find them, but 3-4 cans of chopped canned clams work just as well.
8) You can also stir in the cooked, diced bacon your set aside earlier, or you can sprinkle it on top when you serve the chowder.
Easy New England Clam Chowder is the soup of the season! Creamy and delicious; prepare this main dish meal in a little over an hour for a hearty meal on a cold fall night!
The chowder recipes I'd tried hadn't cut it... it was time to create one.
And this chowder was an unequivocal hit!!!
My two clam chowder loving boys were in heaven. Gene had 4+ bowls Caleb had 2. Gene high-fived me a couple times & exclaimed that I had 'nailed it' a few times. Thumbs up all 'round! YAY!!! So happy.
Jeananne's Clam chowder
1/2 package of bacon, diced
1 medium onion, grated with large holes of grater
2 stalks celery, finely diced along with some leaves
1 carrot, grated
1/2 cup butter (1 stick)
1/2 cup white wine
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 bottles clam juice plus liquid from canned clams
6 cups half and half
1/8 t. each fresh nutmeg, cayenne pepper
1/2 t. thyme
1 t. chives
1-30 oz. bag diced hash brown potatoes (time/back saver & Gene loves tiny potatoes in it)
5 cans whole baby clams (equals about 5 cups worth)
In a large stock pot cook bacon until crisp, remove from pan to drain; crumble. Reserve drippings. Add butter, celery, carrot & onion to pan sauté until tender. Stir in wine to deglaze the pan, allow to bubble for a minute & reduce.
Stir in flour, cook and stir until smooth and bubbly. Add clam juice (from bottles AND liquid in canned clams) and half and half all at once. Add spices; cook and stir until the mixture bubbles and thickens. Add potatoes, simmer until tender & chowder has thickened. About 20 minutes.
Add clams and crumbled bacon; cook another 5-10 minutes.
Enjoy!
New England clam chowder
2 Dozen Large Chowder Clams or 3 cans (10 ½ ounces each) minced clams
½ pound lean salt pork diced (I just used bacon I cut with scissors)
1 Cup Chopped onion
3 cups diced raw peeled potatoes (I Kalamith white potatoes soft skin…No peeling)
1 teaspoon salt
¼ teaspoon white pepper
2 Cups light cream
2 Cups milk
2 Tablespoons butter
Paprika
Steam open chowder clams. Strain and reserve the liquid; coarsely grind or chop clams. If canned clams are used, strain and reserve liquid. Measure clam liquid, fresh or canned. Add water if amount is less than 4 cups. Fry pork in large kettle until golden. Remove pork and reserve. Drain off all but 1/4 cup fat. Add potato, salt pepper and clam liquid. Simmer until potatoes are tender. Add clams, cream, milk and butter. Reheat but do not boil. Tope with crisp pork and sprinkle with paprika. Makes about 3 quarts.
New England Clam Chowder Food special for MANCHESTER BY THE SEA at The Alamo Drafthouse Cinema.
Photo by www.hlkfotos.com
Philadelphia Eagles versus The Cheaters...uh, The New England Patriots
Ok. So. The Patriots are the juggernaut this year. And the Green and Silver are in Foxboro this week. While pulling out the stops foodwise, I also had to include my old-time Eagles bobblehead in this week's photo. Anything - even a talisman - might help the Birds this week.
But on the menu was homemade New England Clam Chowder. I never made this before but it came out pretty well. The main course was lobster roll..broiled lobster tails diced up and folded into some mayo, Dijon, lemon juice, chives, parsley, shallots, salt and pepper. On the side was some baked spice-rub potato chips and in the glass, what else but Sam Adams Winter Lager.
Go Eagles!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Well...the Eagles let one get away. They did shock the world in one respect...no one gave them a chance to keep it close against the Pats. Just ask Vegas. But they did and it was a great game. Just not the outcome I was hoping for.
Anchors Aweigh Sandwich with a cup of New England Clam Chowder* from the Columbia Harbour House in Magic Kingdom, Walt Disney World.
* Chowder may contain a grape.
Their version of the New England Clam Chowder was just right. Since I don't like my chowder too thick, this chowder had the perfect consistency.
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
We were walking down Santa Monica Blvd on our way to Connie and Ted's and look who we saw...DORIS ROBERTS....so of course Lovey had to take a pix with her...
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Certainly not the most beautiful picture but the clam chowder was really delicious. This was the only thing I told myself that I had to eat during this mileage run.
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Santa Monica Blvd, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
When my sister and I were kids, we stayed over at my grandparent's house during the summers. My Grandma would make New England clam chowder for us for lunch - which was DELICIOUS. I made her recipe for the first time last week. Many people don't know that authentic New England Clam Chowder is supposed to be more on the runny side, not thick like most restaurants serve it. Can I say YUMMY?
Best clam chowders around:
1. Grandma's recipe
2. Black Pearl in Newport, Rhode Island
3. Mo's in Newport, Oregon
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru
Connie & Ted's, 8171 Santa Monica Boulevard, West Hollywood CA (Aug 22, 2013)
©2013 Rebecca Dru Photography All Rights Reserved www.rebeccadru.com
www.facebook.com/rebeccadruphotography www.twitter.com/rebeccadru