Recipezaar: Clams,Northeastern U.S. recipes

New England Clam Chowder

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by hcopeland

Yummy Boston Clam Chowder

Mon, 11 Feb 2002 09:39:10 -0500

A very good chowder. Float a pat of butter on each serving. Good with buttery crackers. -- posted by MizzNezz

New England Clam Chowder

Mon, 25 Feb 2002 10:55:56 -0500

Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts -- posted by Mille®

Steamed Clams with Sherry, Garlic & Herbs

Fri, 01 Mar 2002 10:26:26 -0500

-- posted by Mille®

New England Deep Fried Clams

Sat, 13 Apr 2002 14:56:37 -0400

Simple to make and delicious to eat. New England style fried clams. -- posted by 1Steve

Clam Diggers

Thu, 18 Apr 2002 10:52:40 -0400

Southern Living; my dad's favorite drink. -- posted by ratherbeswimmin'

Seafood clam chowder

Mon, 13 May 2002 18:05:34 -0400

genuine new england seafood chowder with a taste of grandma's special love! -- posted by Dolittle57

All Clammed Up Clam Chowder

Wed, 15 May 2002 23:05:21 -0400

A good meal for a cold day. Add biscuits and strawberry jam..... -- posted by wildheart

Mom's Clam Chowder

Sat, 25 May 2002 09:17:14 -0400

This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too! -- posted by Sue L

New England Clam Chowder

Thu, 15 Aug 2002 18:44:39 -0400

Adopted! This is Jasper White's recipe. Considered by many to be the definitive version. From the book "50 chowders". This recipe can be made very quickly with bottled clam juice and canned clams if desired - it turns out just fine. Clams/Broth: Makes about 1 quart broth and 2 cups clam meat -- posted by Queen Dragon Mom

Jim's New England Clam Chowder

Mon, 19 Aug 2002 18:02:25 -0400

After years of watching my New England relatives try to perfect their versions of this venerable seaside staple and several morphs and versions of my own, this has become my favorite. It yields a hearty delicious chowder that is not too thick. It is also forgiving enough that you can tweak it a bit to make it more healthy. For parties, I make this recipe as follows then place it in a crock pot on low. Guests eat it all day and there are never any leftovers! -- posted by Vic Damoth

Manhattan Clam Chowder

Mon, 26 Aug 2002 19:10:29 -0400

I'll take Manhattan. -- posted by Sue L

One Pot Clambake

Sun, 15 Sep 2002 16:24:07 -0400

I have varied her recipe slightly, but credit for this goes to MS! This casual meal is a regular hit at our house! Vary the amount of seafood to feed any size gathering. Can be made outside in a turkey fryer pot for a really huge crowd!! -- posted by Judi Caston

Lazy New England Clam Chowder

Tue, 01 Oct 2002 21:45:06 -0400

Recipe came off a bag of potatoes from back in 1970! Simple to make and tastes like you worked all afternoon! -- posted by Taylor in Belgium

New England Clam Dip

Thu, 12 Dec 2002 20:14:43 -0500

This is great for potlucks or parties. Made ahead of time because it need time to chill. Cook time is the chill time. -- posted by Baker*Chick

Creamy Clam Corn Chowder

Wed, 08 Jan 2003 20:37:48 -0500

Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make. -- posted by ~Rita~

Chunky Clam Chowder

Wed, 26 Feb 2003 20:02:44 -0500

This is a hearty clam chowder made with whole baby clams and lots and lots of veggies. Great on a cold winter day. -- posted by *Pixie*

Walt Disney World Boston Clam Chowder

Thu, 20 Mar 2003 20:05:20 -0500

My husband worked at WDW for 30 years and during the days when the cafeteria was supplied by WDW this was a favorite by the employees. It was printed by the Orlando Sentinel years ago and I copied it. It makes a lot, so reduce it for your family. -- posted by carole in orlando

Stuffed Quahogs

Sun, 06 Apr 2003 20:20:04 -0400

Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer. -- posted by Kim127

Steamed Clams, Portuguese Style

Sat, 17 May 2003 20:00:51 -0400

With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge. -- posted by Jane*in*RI

Lobster Bake on the Grill

Tue, 20 May 2003 20:03:42 -0400

The secret to this bake is... Don't PEEK!! leave the grill top closed until time is up! -- posted by Aroostook

EASY Crock Pot New York Clam Chowder

Wed, 18 Jun 2003 20:09:34 -0400

Personally, I am a crazy person (according to my family) because I don't like seafood dishes. However, my father swears by this recipe! Hope you like it. -- posted by ~Bekah~

Mumbo Jumbo Gumbo

Thu, 24 Jul 2003 20:08:12 -0400

This is an old family recipe that has served well for many years. It uses a traditional dark brown roux and Gumbo File to thicken and flavor. Its high quality depends on the freshest seafood ingredients, although much time can be saved with prepared seafood and fish stock. -- posted by Ed Sizemore

Clam Cakes

Mon, 28 Jul 2003 20:06:20 -0400

Recipe posted per request. -- posted by DiB's

Creamy Cheesy Clam Chowder

Fri, 15 Aug 2003 20:00:10 -0400

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad. -- posted by ~Rita~

Clam Chowder-New England Style

Sat, 15 Nov 2003 19:59:57 -0500

I have been making this soup "by ear" for at least 40 years. One of my toughest cooking tasks was to get it down on paper correctly without losing the original flavor. This also makes GREAT potato soup by just leaving out the clams and clam broth and increasing the amount of milk and cream. This soup is not cheap to make, and it definitely is not 'heart healthy', but just about everyone who has tried it says that it's just about the best clam chowder they have ever had !!!! It makes about 1 1/2-2 gallons of soup, so make it in a BIG pot! -- posted by Toby Jermain

Legal Seafood's New England Clam Chowder

Sat, 13 Dec 2003 20:01:33 -0500

This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online. -- posted by winkki

Steve's New England Clam Chowder

Mon, 05 Jan 2004 20:00:12 -0500

This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination. -- posted by SJM

Seafood Chowder

Fri, 06 Feb 2004 20:00:18 -0500

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it. -- posted by luvmybge

New England Clam Chowder

Wed, 30 Jun 2004 20:00:10 -0400

As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots. -- posted by - Carla -

CLAM CHOWDER (New England Style)

Thu, 01 Jul 2004 20:00:21 -0400

There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!! -- posted by Alan Leonetti

New England Easy Clam Chowder

Fri, 02 Jul 2004 20:00:24 -0400

My friend gave me this recipe when we lived in Maine. Be sure and eat it with some good sour dough bread - maybe even inside a bread bowl (like they serve in CA). -- posted by Trisha W

Uncle Gary's Manhattan Clam Chowder

Mon, 20 Sep 2004 19:59:23 -0400

While working in Rhode Island,one of my co-workers husband introduced me to his version. It is awsome. Hope you enjoy as well as I did. -- posted by Auntie Jan

Broiled Clams (quahogs)

Mon, 01 Nov 2004 20:00:26 -0500

This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook. -- posted by Chopin Liszt

Unbelievable Clams and Garlic

Tue, 16 Nov 2004 20:00:25 -0500

I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta. -- posted by Little Bee

Seafood Chowder

Mon, 23 May 2005 14:59:59 -0400

Mr.D's chowda, my brother in law born in the south and myself a new englander, this was created for him without losing the new england flavor. -- posted by Ed&Theresa

Meadow Club Clam Chowder-New England Style

Thu, 09 Jun 2005 19:34:22 -0400

I think I got this from a compilation cookbook put out by the Westhampton Garden Club. The Meadow Club is in Southampton, NY. I guessed the time so don't hold me to it! -- posted by Oolala

Barnstable Clam Pie

Thu, 07 Jul 2005 20:08:18 -0400

A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. -- posted by Molly53

New England Clam Chowder (Dairy-Free and Low-Fat)

Mon, 01 Aug 2005 18:27:14 -0400

I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious! -- posted by Kree

Irish Clam Chowder

Tue, 11 Oct 2005 16:38:37 -0400

A different clam chowder. Quick and easy enough for a weeknight. -- posted by Queen of Everything

Rhode Island Clam Chowder

Mon, 31 Oct 2005 15:45:36 -0500

According to the cookbook, this delicious recipe is best when made in the morning and served hot at night. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

Easy & Delicious Clam Chowder

Mon, 30 Jan 2006 21:23:27 -0500

This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications! -- posted by Chadley25

Ex's Clam Chowder

Sun, 24 Dec 2006 08:11:42 -0500

Best chowder i have ever eaten,super creamy and hardy. -- posted by Chef #408594

Red Lobster Clam Chowder

Wed, 17 Jan 2007 14:25:28 -0500

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it. -- posted by Redneck Epicurean

Newest New England Ham & Clam Chowder for the Family

Fri, 09 Mar 2007 18:19:02 -0500

Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!! -- posted by Debber

Deviled Clams

Sun, 25 Mar 2007 20:22:38 -0400

An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer. -- posted by Molly53

New England Clam Pie

Wed, 28 Mar 2007 21:36:54 -0400

If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left! -- posted by Kaya

Rhode Island Clam Cakes

Mon, 23 Apr 2007 15:29:28 -0400

Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder! -- posted by "Food:The Way To Anyone's Heart"

Clam Chowder

Mon, 23 Apr 2007 21:38:39 -0400

This is a creamy, gluten-free, New England-style chowder. When buying fresh clams be sure that they are all closed tightly. Clams that are opened are already dead and not a good idea to cook. Buy your clams no more that 1 day before you are going to use them. To keep them alive put them in a bowl and cover with a damp towel and place in the back/middle of the middle shelf in your fridge. (That is the coldest place.) This chowder is easy to make and very easy to eat. ;) I hope you enjoy! -- posted by Rissa Lou

Rocky Point Clam Chowder

Fri, 27 Apr 2007 11:28:52 -0400

This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island! -- posted by "Food:The Way To Anyone's Heart"

Maine Clam Chowder

Sat, 12 May 2007 17:16:25 -0400

Creamy and good. From the cookbook, "Maine Ingredients". -- posted by Vicki in CT

Steve's New England Clam Chowder

Wed, 16 May 2007 21:26:32 -0400

All my recipes are gourmet and require the freshest of ingredients. Usually seasonal. I developed this recipe through trial and error over 25 yrs. The season is coming up for this recipe. Enjoy. -- posted by Chef stevemib

Baked Stuffed Seafood Casserole

Tue, 29 May 2007 16:28:12 -0400

We have unanimously made this our official Christmas Dinner Dish! -- posted by Cheeseburger (Chef #507909)

Maryland Crab Stew

Wed, 30 May 2007 22:34:20 -0400

This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland. -- posted by Leslie in Texas

Bob's Clam Hut Clam Chowder

Wed, 06 Jun 2007 22:47:46 -0400

If you have ever been to Bob's, you know your in for a real treat with this delicious chowder. Top with oyster crackers and enjoy! -- posted by CookinNEatinGal

Clams Casino Venus De Milo

Fri, 08 Jun 2007 12:46:04 -0400

This is a variation of clams casino made by Venus De Milo Restaurant. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. -- posted by "Food:The Way To Anyone's Heart"

Stuffed Quahogs

Fri, 03 Aug 2007 16:36:04 -0400

This is an awesome appetizer for special events. New Englanders love them! Always a big hit on Super Bowl Sunday or in the summer. -- posted by bettyboot75

Crock Pot Manhattan Clam Chowder

Tue, 28 Aug 2007 17:27:23 -0400

From About.com -- posted by Dr. Sessions

New England Clambake in a Kettle

Mon, 17 Sep 2007 19:42:55 -0400

This is a great way to enjoy a clambake without all the work of digging the whole, heating the rocks and packing the food in seaweed. The amounts of the foods can be altered to your liking (listed amounts are a per person approximation). It can be done outdoors in a big kettle placed on a propane burner. Turkey fryer pans work well! Serve with lots of melted butter, crusty bread, cold beer/wine and napkins! -- posted by "Food:The Way To Anyone's Heart"

Niantic River Clam Chowder

Mon, 24 Sep 2007 19:56:03 -0400

This chowder is modified from a recipe found in The Simply Seafood Cookbook of East Coast Shellfish by R. Marilyn Schmidt. The Niantic River in Connecticut is a beautiful natural estuary in the shadow of the Oswegatchie Hills that are currently threatened with construction by an unscrupulous developer. The quahogs from the river, along with all the natural wildlife, may suffer should his plans go forward. So enjoy the chowder, and do what you can to fight against this encroachment on one of the area's most beautiful remaining green spaces. Visit http://www.savetheriver-savethehills.org/savehills.html -- posted by NoProblems

Rhode Island Linguini and Rich Red Clam Sauce

Wed, 26 Sep 2007 20:30:13 -0400

From the "Ocean State", a rich clam sauce. -- posted by "Food:The Way To Anyone's Heart"

My Best New England Clam Chowder

Tue, 02 Oct 2007 22:34:04 -0400

My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make. -- posted by anni

New England Clam Chowder

Wed, 19 Dec 2007 20:36:41 -0500

A good friend gave me this recipe several years back. It always comes to me as a craving sometime in late December to early February. -- posted by Coraniaid

Crock Pot Manhattan Clam Chowder

Sun, 23 Dec 2007 18:38:40 -0500

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way! -- posted by CeciMami

New England Clam Chowder

Mon, 07 Jan 2008 15:21:40 -0500

The classic & yummy chowder. -- posted by -------

New England Portuguese Clam Boil

Fri, 18 Jan 2008 11:38:16 -0500

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 home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great. -- posted by C. Taylor

"21" Manhattan Clam Chowder

Fri, 01 Feb 2008 00:42:16 -0500

From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper). -- posted by Dee514

Tyler Florence's New England Clam Chowder

Fri, 01 Feb 2008 01:43:56 -0500

from Regis & Kelly for Super Bowl 2008 -- posted by Karen in OC

Low Calorie Clam Chowder

Sat, 09 Feb 2008 01:44:59 -0500

A creamy, flavorful low cal substitution. -- posted by Happy Happy Joy Joy

Trego Family Manhattan Clam Chowder

Mon, 24 Mar 2008 23:58:11 -0400

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 the freezer for later use. -- posted by Thndrus

Real New England Clam Chowder - No Canned Soup Used.

Mon, 14 Apr 2008 18:57:58 -0400

This is a special treat whenever I make it. Using fresh steamers is recommended for the best flavor. The steamers can be cooked the day ahead, but save the clam juice for the stock. Try serving it with a french baguette and a bottle of white wine..heaven! -- posted by Nannykins

Uncle Rich's Classic Clam Chowder

Wed, 07 May 2008 19:34:30 -0400

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 additional texture. Clam chowder comes in as many forms as tiramisu. This is the 'white' kind, and the broth is milky and clammy, not thick and potatoe-y. I've included instructions at the bottom if you want the later. Do try it with a dash of hot sauce or crab boil. Somehow this makes it taste better (think about buffalo wings with blue cheese dressing - who'd have guessed?) without making it spicy. You won't know it's there, but it improves the flavor. Garnish with fresh parsley. -- posted by Stephanie John

Clam Omelet

Wed, 09 Jul 2008 20:08:21 -0400

A savory oven omelet from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Provincetown Clam Fritters

Wed, 09 Jul 2008 20:09:08 -0400

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cream of Quahog Soup

Fri, 11 Jul 2008 01:59:13 -0400

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 beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quahog Chowder

Fri, 11 Jul 2008 02:51:16 -0400

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 beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New England Clam Chowder

Fri, 11 Jul 2008 19:22:58 -0400

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 United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

New England Clam Chowder

Mon, 29 Sep 2008 23:32:54 -0400

This is a Clam chowder most folks here on the coast of Maine cook. You may find a few variations but this is the real deal. It's really good on a cold winter day. -- posted by Mimi Hall

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

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 bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

San Francisco Seafood Stew

Mon, 29 Dec 2008 23:06:53 -0500

"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 generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino. -- posted by Manami

Vidalia Onion, Lump Blue Crabmeat & Tomato Salad

Mon, 26 Jan 2009 00:32:20 -0500

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 Carolina Inn in Chapel Hill, North Carolina. -- posted by Charlotte J

Buckytom's Manhattan Clam Chowder

Fri, 06 Feb 2009 16:52:46 -0500

This is a very clammy chowder. -- posted by buckytom

Mother's Clam Chowder (Manhattan Style)

Mon, 09 Feb 2009 01:30:40 -0500

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. -- posted by Sweetiebarbara

4th of July Clam Chowder

Sun, 28 Jun 2009 17:30:13 -0400

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 best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon. -- posted by tlt295

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

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. -- posted by Feast Your Eyes!

Maine Fried Clams

Fri, 21 Aug 2009 12:57:59 -0400

Maine fried clams -- posted by Ben Hooper

Fresh Clam Chowder

Wed, 23 Sep 2009 15:13:01 -0400

I made this with littleneck clams I dug up myself in Long Island and it was the best chowder I've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor. -- posted by Suzy_Q

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

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. -- posted by Molly53

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

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. -- posted by Ice Cool Kitty

Quick Clam Chowder

Sun, 13 Dec 2009 14:54:58 -0500

Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol. -- posted by Debbie R.