clams and northeastern u.s.

84

Recipes

Big Apple Clam Chowder

Posted by Ice Cool Kitty  

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. MORE»

Recipe #397900

select

Woodstock Inn New England Clam Chowder

Posted by Molly53  

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. MORE»

Recipe #393009

select

Maine Fried Clams

Posted by Ben Hooper  

Maine fried clams MORE»

Recipe #386584

select

New England Clambake Chowder

Posted by Feast Your Eyes!  

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. MORE»

Recipe #384598

select

4th of July Clam Chowder

Posted by tlt295  

Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the... MORE»

Recipe #379400

select

Mother's Clam Chowder (Manhattan Style)

Posted by Sweetiebarbara  

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special. MORE»

Recipe #354816

select

Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

Posted by Charlotte J  

Two reasons why I'm posting this recipe, the photo of it is gorgeous and I have 20 pounds of Vidalia onions to use. Recipe by Brian Stapleton, Executive Chef, Food & Beverage Director of The Carolina Crossroads Restaurant & Bar, The... MORE»

Recipe #351824

select

San Francisco Seafood Stew

Posted by Manami  

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses... MORE»

Recipe #345490

select

Sublime Clam Chowder

(1 reviews) Posted by Spicy Little Sister  

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one... MORE»

Recipe #338142

select

New England Clam Chowder

Posted by Molly53  

If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the... MORE»

Recipe #313361

select

Quahog Chowder

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313267

select

Cream of Quahog Soup

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313235

select

Provincetown Clam Fritters

(2 reviews) Posted by Molly53  

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313082

select

Clam Omelet

Posted by Molly53  

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313080

select

Uncle Rich's Classic Clam Chowder

Posted by Stephanie John  

Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and... MORE»

Recipe #302695

select

Trego Family Manhattan Clam Chowder

(1 reviews) Posted by Thndrus  

This is my Grandpop Trego's recipie for Clam Chowder. Grandpop could never make anything in small batches. Make sure you have a very large pot. This makes 5 gallons of chowder. Use salt to adjust to your taste. This can be packaged and put into... MORE»

Recipe #293914

select

Low Calorie Clam Chowder

(2 reviews) Posted by Happy Happy Joy Joy  

A creamy, flavorful low cal substitution. MORE»

Recipe #285469

select

Tyler Florence's New England Clam Chowder

Posted by Karen in OC  

from Regis & Kelly for Super Bowl 2008 MORE»

Recipe #283405

select

"21" Manhattan Clam Chowder

Posted by Dee514  

From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper). MORE»

Recipe #283269

select

New England Portuguese Clam Boil

(1 reviews) Posted by C. Taylor  

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got... MORE»

Recipe #279903

select