Clam Chowder From The Drake Hotel Chicago

CLAM CHOWDER FROM THE DRAKE HOTEL CHICAGO

This is by far the best Clam Chowder I have ever had! It is a very famous receipt that has wowed guests and diners at The Drake Hotel for many, many years!!! I sometimes use vegetable stock as opposed to fish.....

Recipe From food.com

Provided by Ernani

Time 2h

Yield 14 , 14 serving(s)

Categories Low Protein

Steps:

  • To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saute until vegetables soften. Stir in wine, fish stock and bay leaf. Bring mixture to a boil. Scrub clams. Add to pot. Cover; simmer for about 10 minutes or until clams open.
  • Remove clams from pot with a slotted spoon. Pull out meat from clams. Chop meat; set aside or refrigerate until ready to use.
  • Strain stock; set aside or refrigerate until ready to use.
  • To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. Add celery, onion and potato. Saute until vegetables soften. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Add chopped clam meat. Cook over medium heat for 20 to 25 minutes, or until vegetables are tender.
  • In a separate saucepan, melt remaining 4 tablespoons butter. Gradually stir in flour to form a light paste, or roux. Remove from heat. Gradually whisk roux into chowder. Let simmer for about 10 minutes or until the mixture begins to thicken.
  • Remove from heat. Stir in cream.


Clam Chowder from the Drake Hotel Chicago image

Number Of Ingredients: 21

Ingredients:

  • 3 tablespoons butter
  • 3 medium carrots, peeled and diced
  • 1/2 medium onion, peeled and diced
  • 3 celery ribs, diced
  • 3 -4 crushed peppercorns
  • 4 cups white wine
  • 4 cups fish stock (see note)
  • 1 bay leaf
  • 2 lbs whole fresh clams (the hotel uses topneck clam, see note)
  • 13 tablespoons butter, divided
  • 5 celery ribs, diced
  • 1 onion, peeled and diced
  • 1 large idaho potato, cubed
  • 2 quarts clam broth
  • 1 garlic clove, chopped
  • 1 pinch thyme
  • 1/2 bay leaf
  • salt
  • ground black pepper
  • 1/2 cup all-purpose flour
  • 2 cups heavy cream (40%)


MY BEST CLAM CHOWDER

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Recipe From allrecipes.com

Provided by PIONEERGIRL

Time 50m

Yield 8

Categories Soups, Stews and Chili Recipes,Soup Recipes,Seafood

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.


My Best Clam Chowder image

Number Of Ingredients: 11

Ingredients:

  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • ¾ cup butter
  • ¾ cup all-purpose flour
  • 1 quart half-and-half cream
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons salt
  • ground black pepper to taste


CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 5 servings.

Categories Dinner,Lunch

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.


Contest-Winning New England Clam Chowder image

Number Of Ingredients: 13

Ingredients:

  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained


NEW ENGLAND CLAM CHOWDER

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

Recipe From foodnetwork.com

Provided by Dave Lieberman

Yield 6 to 8 servings

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
  • Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;


New England Clam Chowder image

Number Of Ingredients: 14

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable stock
  • 2 (10-ounce) cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 pound Idaho potatoes, cut into 1/2- inch cubes
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 1/2 baguette, cut into 1-inch cubes
  • 3 tablespoons freshly chopped flat-leaf parsley
  • Salt and freshly ground black pepper


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