Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup
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- Опубліковано 1 кві 2021
- Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking
There are so many regional clam chowder recipes, that get mixed in with seafood chowder recipes... This Easy Canned Clam & Seafood Chowder Recipe doesn't really conform to any regional or Maritime Chowder Recipe or New England Clam Chowder.
Ingredients:
6 strips bacon, chopped
1 large onion, finely chopped
1 large leek (white and pale green parts), finely chopped
2 stalks celery, finely chopped
2 large russet potatoes, diced into ½" cubes
4 cans (6 oz each) chopped clams, with juices (or a combo)
250 mL (1 cup) clam juice (or a bottle)
250 mL (1 cup) water / veg stock / chicken stock
10 mL (2 tsp) fresh thyme leaves, minced
2 bay leaves
Salt and pepper to taste
60 mL (¼ cup) butter
60 mL (¼ cup) flour
250 mL (1 cup) milk
250 mL (1 cup) 35% whipping cream
Freshly ground nutmeg
Directions:
In a large pot over medium heat, cook the bacon, until beginning to brown.
Add the onion, leek and celery and cook, stirring occasionally, until softened.
Stir in the potatoes, clam juice, stock, thyme, bay leaf and pepper.
Simmer, stirring occasionally, until the potatoes are cooked through.
While the potatoes are cooking, make the béchamel sauce.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook, whisking constantly for a minute or two; don't brown.
Whisk in the milk, until the mixture is smooth; allow to cook over low heat, stirring occasionally, until thickened.
Add the canned seafood to the potatoes, then stir in the béchamel, cream, and nutmeg.
Cook covered on a low heat for 45 minutes.
Adjust the seasoning with salt and pepper if needed.
#LeGourmetTV #GlenAndFriendsCooking
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In Glen’s defense, there are pigs that swim in the ocean in the Bahamas, so... technically.
My Nana used to make Spam chowder, so...
@@PlayaSinNombre haha too funny
@@robinpaula45 glad you think so... I wasn’t kidding, tho
@@PlayaSinNombre Do you have a recipe?
Yes, but can it fly? Or at least get a boarding pass? I've seen some evidence that says yes to the boarding pass. So frightening!!!!!
Many years ago I woke up with a craving for chowder. Initially I was going to buy a can of soup and be done with it. But I started reading recipes online and was inspired to make my own soup. By early evening the project had spiraled wildly out of control. My largest stock pot is 12L and it was full literally to the point I couldn't add my diced potatoes. I had to finish assembling the soup in a large (new) Canadian Tire bucket.
Amazing soup.
This Christmas I spent a full week making bespoke soups for everyone on my xmas list. I filled a laundry basket with vacuum flat packed frozen soup. I made 20.4kg of soup (weighed after a lot of soup had been eaten).
How does a person get on your Christmas list?
This sounds amazing
There are services for treating this but first you must want to stop.
king
Julie, never apologize for conversation! Your 2 cents is always fun to hear, and much appreciated! ❤
For years I have maintained that smoked salmon is "bacon of the sea". Chowder looked great; my Dad (from Nova Scotia) would approve!
Anchovies are the bacon of the sea. But smoked salmon is delicious, too.
First of all I love looking at that pot. Every time you bring it out I just stare at it and think "What a lovely shade of green."
Secondly, "Bacon of the sea"? Great, now I can't stop imagining merpigs. Merswine? Pigs with fish tails singing "Part of your meal!"
Nobody ever went to Aquarena Springs and saw Ralph the swimming pig?
Manatees are friends! Not food!
@@PlayaSinNombre Nobody's talking about Manatees.
@@Linda7647
yeah.... pigs with mermaid tails are just about manatees
As a native New Englander (Massachusetts) for 41 years of my life, thank you for pronouncing it right. CHOWDAH!
I'm an avid watcher of this channel and I'm right in line with Glen's philosophy of 'do it how you like it', so take what I'm about to say in that context. The pot of chowder looks great, but I feel like I have to add some colour commentary - I'm pretty sure that it's in the fine print of the BNA act that when an Upper Canadian makes a pot of chowder a Maritimer is entitled to look over his or her shoulder and comment, haha :)
I'm Maritime born and raised - Nova Scotia. My grandfather and uncles were fishermen and I've made and eaten a lot of chowder. We always had two approaches to it:
1. Everyday Version - fry onions and celery in butter (or salt pork fat), add carrots and potatoes, enough water to cover, cook until tender, add fish (fresh haddock, or salt cod that has been soaked to remove salt), cook until the fish is done, add milk or evaporated milk, season with salt and pepper. We make this regularly and when I lived out west people people would always ask me for this recipe as it results in a nice, light tasting chowder that is just meant to be good food and not impress anyone.
2. Fancy Version (for guests or special occasion) - fry onions and celery in salt pork fat, add carrots and potatoes, enough clam stock cover, cook until tender, add fish (mix of fresh haddock, or salt cod that has been soaked to remove salt, scallops, lobster claw meat, clams), cook until the fish is done, add whipping cream, season with salt and pepper. This dish is the kind of thing that you would only want to eat a cup of.
I had a great-uncle who was a cook with the CNR and later at a senior's lodge. He had a very colourful personality and pretty blunt opinions on things like this. Prime among them was that it was a crime to thicken chowder with flour. His feeling was that 'you're not fooling anyone into believing that there's cream in that'. He would have also been scandalized by adding any kind of herb or spice as the star of the show should be the seafood. It's kinda like what the garden thinning vegetables are to Hodge Podge (not sure that is something you eat in Ontario, but if you don't, I think you'd like it if you have a garden).
Anyway, I love your channel and wish you and Julie all the best.
Hahaha, I came here to say this lol.
Thanks for watching Everyone! ! *How do you make chowder??*
I've never done it before. I 've never cooked any proper seafood. That's the price of living in landlocked country. There is no tradition of seafood to follow.
I might try it though as I've had some really nice seafood in France and Itally.
VERY similar to yours, but I make the roux at the beginning when cooking the onions. I also occasionally make it with scallops. VERY nice......
My late mother would add corn to it, as well. Just for the extra color. 🤓
Sadly from a can, but I do add things like shrimp from the freezer and a couple bay leaves etc to make it better.
I don't have the space to store large quantities of soup and my wife doesn't like seafood.
I may use this recipe to make potato soup though. Then I will add the seafood to my bowl after.
*plays theme song to Chowder*
Never made chowder. Really enjoying the no-fuss, explore and have fun in the kitchen vibe to your videos. Always makes new recipes more approachable.
Bacon goes with EVERYTHING 😋
When I make clam chowder, I add about a tablespoon of anchovy paste with the bacon. It dissolves and adds a nice punch. Especially if I don't have clam nectar. I also add dried dill, and sweet corn. I use milk in the white sauce, but I always finish it with a stir of heavy cream.🐄
The aged cuts of beef look on silently... they know their time will come someday.
I made about 35 gallons of New England Clam Chowder today. It was for our local volunteer fire company fund raiser.
Good Lord.
Yea... In Minnesota saying 'what ever is hanging out in the pantry' might get you Lutefisk.
Uff da!
Might be a hotdish
Still technically a fish...
@John Canter you would. Martians will eat anything!
I haven’t made chowder, but for Christmas Eve my mom used to make a seafood soup similar to yours that I sometimes attempt. She used frozen cream of shrimp soup as the base in the sixties, but they stopped making it. New Years Eve is a simple oyster stew with canned oysters that I do make, and it uses only has butter, oysters, Worcestershire sauce, and milk, served with oyster crackers.
I often bore my husband with how good Campbell's frozen shrimp soup was, lamenting that they stopped making it. Maybe we should start a Facebook page to get them to bring back their line of frozen soups.
A true Maritime dish....been eating this for years....yum....
My Depression-raised mother (1924-2012) used canned tuna and canned salmon (at different times), quite often when she was feeding us in the 1960s and 70s. I still have several recipes of hers, which I use from time to time.
A lot of French cuisine starts with frying up some bacon - to get fat to sautee the vegetables in. I got no problem with bacon in a seafood chowder. Flavour!
Found you guys on Facebook, I’m not disappointed in that. It’s about 430am and here I am watching you make something that is so delicious and I haven’t had this soup in a very long time 🤤. I would’ve used crab meat personally instead of shrimp, but anyways thank you for sharing !
Love the whole dad vibing in the kitchen atmosphere.
You two are lovely.
About salting food...I grew up in a family that, to me, way over salted food. I rebelled by not salting food. Now, ahem, many years later, I just don't like a lot of salt. Some yes, but not much. So, it is really important to understand there is no standard amount. When folks say it is to your taste, that really can vary. It really is to your taste.
I am not a big fish eater but I love soups and stews and chowders. Extra clammy. Gotta do up a chowder now. Thanks Glen!
My family liked this so much that I'm making a second pot today!
You are so right about the use of canned fishes. I make chowder in pretty much the same style, if I have frozen bay scallops I add them; as you say, make it your own. Happy, Blessed Easter!
When I hear beeping in your kitchen I jump up and look in mine, thinking it’s me.🤗
I love making chowder with canned salmon. After I saute the vegetables, I deglaze the pan with Canadian sherry, and cook it out until it's almost completely gone before adding the stock. It adds a real depth to perk up the flavour of the canned seafood. Instead of making a bechamel or using whipping cream, I add a can of evaporated milk at the end to heat through.
Alternate video title: GLEN REJECTS CHOWDER ORTHODOXY.
Why not? People from Manhattan have been doing it for a century.
For one reason or another, I lost my taste for most shellfish a long time ago, but I will get *freaky* on a bowl of smoked salmon chowder. 100% worth it, every time.
Clam chowder is my favorite of all soups. Been eating it for 50 years. This recipe is solid. Would definitely make. Mine wouldn't last a week, tho. Lol. Thanks, Glen.
Add a pat of butter and pepper on top! Looks yummy!
Love a good chowder. We also like it with chicken chunks with corn added. Always have added garlic with the veggies.
"bacon of the sea" LOL Love you guys
I would love to hear the story of the die-off of canned seafood as a staple!
Probably about the time fridges became affordable surely?
@@joshmore7175 That and better infrastructure and faster shipping of goods.
I've never made chowder before, always canned. I made this recipe and I am so happy with it! Thank you for sharing :) also I really enjoy your videos of food from really old cookbooks!!!!
I've never made a chowder before today. I swapped out the potato for cabbage and bok choy and didn't thicken it. It's phenomenal! Thanks Glen!
I am so going to make this and since I'm in Quebec i can get the same brands!
Bacon goes in everything! Especially chowder.
2nd time I’ve made it and it’s still so good. As a native New Englander I can testify you’ve earned the right to call it chowdah!
We don’t usually have milk or cream, so last time I used coconut milk for both the béchamel and as a sub for the cream, along with extra butter. It was so good I used the coconut milk again. It makes a lot but even with just the two of us it’ll probably be gone in 4-5 days.
I use white fish in mine a lot. It’s easier to get here when it’s cold. That’s usually when people fix soups in Oklahoma. I add ham instead of bacon and serve it with some kind of crusty bread.
Indeed...I Ue salmon in mine.....but just Sockeye.....not Pink....an old prejudice from my days working on the North West coast....Coho and Sockeye were eating fish, Pinks were for the garden.
I live in Massachusetts; I don't have to make my own chowder! There are so many places nearby that have amazing chowder.
Chow-daaaaahhhh .. my favorite, and chicken sausage gumbo
Gonna have to add some more varieties of canned seafood to my pantry for sure. Love me some mollusk soup!!
Was the only way I could get my kids to eat clams. Canned clams, canned corn, potatoes and onions. Salt, pepper, garlic (kids would eat anything with garlic!) and dill. Always made the roux first, softened the onions, added spuds with chicken stock, simmered til soft. Added corn, clams and milk. Yum!
Here in Nova Scotia, we would probably use fresh seafood if we had it but canned is great in a pinch. Canned/frozen lobster is especially good for chowder. :) Frozen shrimp, clams, scallops and mussels work great in this for sure. Looks really yummy!
Chowder tonight!! I have oysters and clams, need cream, off to shop.
I made this exact recipe yesterday with clams, crab, & shrimp. It was outstanding! (even better the next day).
It would be a $12.95 bowl of chowder in a white table cloth restaurant.
Looked delicious, can't wait to try it!
I have made this a few times and LOVE it!
Oh my goodness that looks so good! Now I need to make some. 💜
There is a type of seaweed that tastes like bacon named Dulse. There is your connection.
Ooohh, dulse -- what a great idea! I can add some of that! Nutritious, too.
In the Bahamas there are pigs that swim in the ocean. The tourists feed them fruit. So bacon can be sea food.
Looks delicious! Will give this recipe a try.
I have to make this - looks yum
glad i revisited after pc repair. i LUV this!!! its gr8!!!
I'm definitely trying this
Love ya’lls approach to cooking. Cook things the way you like them. It may be a spin off but you have to eat it.
Your videos actually helped get me thru the pandemic. Always calming energy from you and Jules. And interesting recipes! Peace and love
We are spoilt with wonderful fresh seafood as my partner’s dad is a commercial fisherman here in South Australia who follows sustainable and environmentally friendly fishing practices. Our chowder usually has our local clams (which we call cockles or vongole), octopus and or squid as well as beautiful sweet, firm kawahagi (deep sea ocean jacket). Nothing tastes better than the seafood you catch yourself 🥰
I usually get store bought- I'd like to make leek soup lol But always have two loaves of fresh French bread for dipping..
I made this as written (well - halved actually) and I have to say that it tasted like a restaurant clam chowder! It turned out perfectly. I loved using the brine from the clams as part of my broth. Definitely stocked up on chopped clams for this one.
oh, thank you. My dad loves chowder and complains he wants a really good one from home. Going to try this. Never really thought about keeping can fish and you have a great point. Always learning something new.
Delicious! Leftover baked trout, a can of tiny shrimp and a bit of smoked salmon (what I had in the fridge and pantry). Also added a can of dained corn. Milk substituted very nicely for the cream.
Looks absolutely delicious.. good job..
I make chowder maybe twice a year. Family was from the Boston area. I always throw in some Old Bay to get the party started. Other than that I don't have any rules for how it comes together or what goes in it. My Grandfather would have a fit if it wasn't a certain way though.
Thank you for this recipe Glen! Your timing is perfect. My husband defrosted a fish stock I had made and I was lacking ideas what to do with it :)
Just made this tonight. Used a mix of baby clams, minced clams, crab, and a tub of fresh shucked oysters. Very happy with the results, this will definitely get made again! Thanks!
Looks delicious! I don't like canned seafood, but something like this I'd be into!
Interestingly, I just bought the ingredients to make myself some New England-style clam chowder - for the first time! Thank you for posting this, so I can see how things look along the process. Your recipe sounds really good, too, adding the different shellfish. I hadn't considered doing that until now; next time I make it, I will certainly get some oysters and crab meat!
God that looks and sounds GREAT!!!
I make corn chowder every summer when the corn is fresh.
Say it right, Frenchie! Chowdah!
Shaow-der.
@@VinhTheKitchenHwah Hwah Hwah! He can't say it! Chowdah! Its so easy! Hwah haw wah!
Dammit. Glen's videos make me hungry AF.
great recipe and great channel. i hope i will achieve as much as you did here. thank you for motivation.
Delicious and beautiful
I am making this for dinner tonight.
omg yum! and Early for once! and I love your green stock pot! (green is my fave colour)
If you’re looking to buy a pot like Glen’s, it is a Dutch Oven.
@@pattimessenger6214 thank you, yes I knew what it was, just was admiring the pretty colour of it! here we get standard black, maybe orange, but never seen the green! I've heard of them being referenced in Australia as a cast iron stock pot as well :)
Shrimp or crab? Never has a question vex me more into saying "go for both!"
Not "or", but multiple "ands" .. lol
ill prefer a smoke salmon or mackerel, over bacon of the sea.. love you guys, was craving to cook this chilly weekend.
I love to add bacon to my clam chowder as well and also just plain potato soup tastes sooo much better with bacon.
While they lack the benefit of the included juice, I keep frozen "bulk pack" clams, oysters, and shrimp on hand. That said, "chowder" is often a function of standing in your pantry with your hands on your hips and thinking "hmmm".
I use frozen seafood as much as possible to cut back on the salt (sodium) that's usually added to canned products.
Hot roux, cold milk, no lumps - Chef John.
Even his singing inflection is indelibly stamped.
When Glen was talking about the potatoes he was adding, I heard Chef John say "...but that's just you cookin'..."
I've noticed that as long as you boil the water out of the butter before adding the flour to make the rue then it doesn't really matter if you pour slow or fast on the milk. Most clumping comes from people pouring the flour in when there is still water content in the butter. If it's just fat and flour cooking off it'll stir in fine..... if you made gluten strands, before the flour could cook, you're going to get lumps/grit.
Interesting!
This would probably not be my meal. I admit that the sea is very far away from me. I live near the Alps in landlocked Switzerland. Happy Easter.
I been using the Better Homes and Gardens New Cook Book recipe for New England Clam Chowder. It's a real simple recipe and quite delicious.
Always love bacon in any cream chowder!
I don’t add flour- I just mash about half the potatoes on the side of the pot to thicken. I have only ever used clams. I make a big pot and freeze some of it.
I make it with canned salmon. I also make meatless chowder with corn & carrots & cheese.
I love corn chowder!
Great recipe need to add a touch of old bay seasoning
I've never had chowder, but that looks delicious, I would certainly try it if given the chance, but my wife is not a big seafood fan, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
5:50 YEA! Shrimp!
My chowder always has bacon in it. This looks great.
I don't do seafood, but canned chicken and corn would be good.
I have made
seafood Chowder at my house with half of a can of good Salmon in it as well.
God I love chowder. It's been a long time since I've had any and I've never made it.
So... very late to the party, but I only just recently found the channel and have been binging it pretty heavily. And something you said near the end is something I've been trying to get more of my friends to see and understand: make your food how you want to make it.
Or, as I put it, "Whatever someone wants to put into their mouth is none of my business."
I very literally had an argument with a friend last night over this topic. They had posted an article about someone adding Canadian bacon and pineapple with spaghetti noodles. And there were the usual comments of, "DISGUSTING!" and such. But I simply posted, "You know, the fact that so many people get up in arms over what someone else wants to put into their mouth will never cease to amaze me. But whatever." Then, a friend of my friend (I'd never talked to them before) replied to me saying, "But they're destroying the cuisine! Italian food is perfect as it is!" I direct-messaged my friend and was like, "... so... they're not really as arrogant as they're coming across right now, are they?" And, long story short... they apparently are about such things. And my friend and I kind of had a bit of an argument over it. And it's put me in a really bad funk this morning.
And I'd already planned on making this chowder for my lunches this week. I was just rewatching the video before I got started so that I could refamiliarize myself with it and write down the recipe. And then, at the end, you and Julie have that short but amazing back-and-forth about, "Just eat what you want how you like it." and just... Hearts. All the hearts.
I can't wait to try the chowder. I've already got a few things I plan on doing slightly different from your version because I know my tastes and preferences and I want to give them a go (it's not huge stuff. Just like mixing starchy and waxy potatoes for a bit of a texture contrast, for example).
And this is just the first of your recipes I have plans on trying this week. I'm really looking forward to it.
Thanks for the videos. They're amazing.
In Louisiana every family I know makes corn chowder in the early fall through thanksgiving
Bechamel: the roux 'clumping' is usually a problem of too much flour to butter. But, you can basically whisk every issue out untill it comes to a boil. At that point it really starts to thicken and clumps can't really be whisked out. So cold milk, all at once gives you the most time, most space and most control to whisk it out before any clumps become an issue. Adding hot milk gradually and furiously whisking is quicker which is why most classically trained chefs swear by that method.
Mmmh I can almost smell that chowder from here. My mom used to call the béchamel sauce "White sauce" which she used in many recipes.
Trust me. It might not be pork but the canned "Kippered Snacks" are amazing. Be aware of the high sodium content. I've never put them in a recipe but I have certainly put them next to some eggs and toast. We refer to them at breakfast as "fish bacon". I really would like to try real kippered herring but I can't seem to find it in my area.
the oysters are beautiful.
My Mom made this same recipe only using corn instead of seafood.