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Real New England Clam Chowder

This easy recipe will be the best real New England Clam Chowder you will ever make using clam broth to flavor the chowder, or as we say in Boston, “Chowdah!” Serves 4-6

 

salt pork, bacon, or 2 Tbsp butter

¾ cup onion, chopped

2 Tbsp flour

2 envelopes St. Ours Clam Broth

2 medium potatoes, diced

1 bay leaf

1 cup chopped clams fresh, frozen, or canned*

1 ½ cups half & half

¼ tsp ground pepper

 

On medium hi cook enough salt pork or bacon in 3-quart sauce pan to yield 2 Tbsp fat or use butter. Remove pork or bacon from pot. Sauté onion in fat, until tender. Add flour, cook 2 minutes whisking until a roux forms, do not brown. Add 2 cups of water and whisk in the St. Ours Clam Broth, cooking until thickened. Add potato, bay leaf, simmer covered until potatoes are tender, 15 minutes. Add chopped clams and half & half, cook stirring for 10 minutes, do not boil. Salt and pepper to taste.

 

*For frozen clam meat thaw 1 cup or use 2-6.5 oz cans of clams, drained. To use fresh clams see our "About Clams" tab.

 

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Cioppino or Italian Zuppa di Pesce

Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Clam broth makes a wonderful seafood stock combined with fennel, or finocchio, a favorite ingredient in Italy. Serve over linguine or with toasted focaccia. Mangia! Serves 6-8

 

1 large bulb fresh fennel, cleaned

6 large garlic cloves

1 Vidalia onion

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp hot red pepper flakes, to taste

½ tsp black pepper

¼ cup extra virgin olive oil

2 Tbsp tomato paste

1 ½ cups dry red wine

28 oz can tomato puree

2 envelopes St. Ours Clam Broth

2 bay leaves

1 tsp salt, to taste

1 lb mussels cleaned

1 lb cod/white fish, cut 2” squares

1 lb large shrimp peeled, deveined

½ lb fresh lobster meat shelled

½ lb fresh sea scallops

fresh basil leaves, shredded

feathery fennel fronds

 

In a food processor or blender add the fennel bulb and Vidalia onion cut into pieces, garlic cloves, pulse until chopped, then puree, (by hand cut very fine). In a large pot heat the olive oil on medium until shimmering then add the puree plus oregano, thyme, rosemary, pepper flakes, and black pepper. Cook stirring for 5 minutes. Add the tomato paste, cook for 2 minutes then add the wine, tomato, St. Ours Clam Broth dissolved in 2 cups hot water, and bay leaves. Bring to a boil stirring occasionally then simmer for 30 minutes. Taste the broth and add salt if needed. Increase heat to medium hi and bring the stew to a slow boil. Add the cleaned mussels, reduce to low, simmer covered 5 minutes. Stir in the rest of the seafood, simmer covered for 5-10 minutes until fully cooked, throw out any unopened mussels. Serve as a soup or over pasta, garnish with fresh basil and feathery fennel fronds. If you prefer different seafood, make substitutions.

 

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Lobster Bisque

This scrumptious bisque can be made with or without adding seafood when using clam broth as a seafood base. Follow this recipe or substitute your favorite fish to create your own seafood bisque. Serves 4

 

1 lb lobster meat

4 Tbsp butter

2 Tbsp flour

2 envelopes St. Ours Clam Broth

2 Tbsp dry sherry

½ tsp paprika

1 cup light cream

dash white pepper

 

If the seafood is raw, sauté lightly in a little butter over medium lo heat, do not brown, dice, set aside. On medium heat, melt butter, whisk in flour, cook 2 minutes making a roux. Dissolve St. Ours Clam Broth in 1 ¾ cups hot water then gradually whisk into roux, cooking until thickened. Add cream, whisk until thick, reduce heat, simmer 5 minutes. Stir in the seafood, paprika, sherry and white pepper, simmer 5 minutes.

 

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Mexican Clam Chili

Here is a healthy chili recipe using clam broth to add mouthwatering flavor. Serves 4

 

4 lb fresh clams*

1 envelope St. Ours Clam Broth

1 Tbsp vegetable oil

1 large Spanish onion, chopped

2 bell pepper, chopped

2 tomatillos, remove papery skin, mince

1 Tbsp oregano

1 Tbsp chili powder

1 tsp paprika

2 tsp ground cumin

1 fresh jalapeno, chopped

4 garlic cloves, crushed, minced

1 ½ cups chopped tomato

1 bay leaf

1 - 16 oz can kidney beans

¼ cup fresh cilantro, chopped

½ cup sour cream

tortilla chips

 

Steam fresh clams for 5 minutes, throw out any that do not open. Remove clams from shells, chop the meat, set aside. Dissolve St. Ours Clam Broth in ½ cup of the clam water, set aside. Heat the oil in a large saucepan over medium high heat until shimmering, add the onion, bell peppers, tomatillos, oregano, chili powder, paprika, and cumin, sauté, stirring often until the vegetables are translucent. Add the jalapeno, garlic, bay leaf, tomatoes, and St. Ours Clam Broth, boil gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans and clams, cook 5 minutes. Serve with a dollop of sour cream, fresh cilantro, and tortilla chips.

 

* For frozen thaw 2 cups, or 3-6.25oz cans drained, set aside then dissolve St. Ours Clam Broth in ½ cup hot water, set aside.

 

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Thai Coconut Shrimp Soup

In Thailand, this soup, or Tom Yum, starts with shrimp or fish stock. Save time by using clam broth as a flavorful alternative to making fish stock. Serves 4

 

5 Thai chilies seeded

5 stems fresh lemongrass, core only

½ cup fresh ginger, peeled

1 large shallot

5 cloves garlic

2 envelopes St. Ours Clam Broth

2 Tbsp coconut oil

3 cups unsweetened light coconut milk

¼ cup tamarind concentrate

1 lime zest

1 lb shrimp peeled, deveined

3 Tbsp lime juice

cooked rice or vermicelli

¼ cup brown sugar, optional

¼ cup unsalted peanuts, optional

sea salt

fresh cilantro, chopped

 

In a food processor or blender chop chilies, lemongrass, ginger, shallot, and garlic. Dissolve the St. Ours Clam Broth into 1 cup hot water, add ½ to the blender, puree. (for thicker soup/sauce add peanuts now, puree. For thinner soup save peanuts for garnish). Heat the coconut oil in a skillet on medium high, add the puree, cook for a 5 minutes stirring constantly. Add the coconut milk, tamarind, lime zest, and ½ cup St. Ours Clam Broth, stir until the mixture boils, taste for spicy heat, add brown sugar or salt if needed, reduce to simmer, stirring occasionally until the soup reduces, 15 minutes. Increase heat stirring until mixture comes to a boil, stir in lime juice and shrimp, immediately reduce to simmer for 5 minutes. Serve as a soup or over rice/noodles, garnish with peanuts and fresh cilantro.

 

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Slow Cooker Manhattan-Style Clam Chowder

This low-fat soup will satisfy your taste buds when using clam broth as the soup base.
Serves 4

 

2 thick slices pancetta

1 onion, diced

3 envelopes St. Ours Clam Broth

3 - 6.25 oz cans minced clams, drained

3 carrots, sliced

3 celery stalks, chopped

3 cloves garlic, minced

4 medium new potatoes, diced

1 - 28oz can diced tomatoes

2 bay leaves

2 tsp dried thyme

2 tsp dried parsley

½ tsp black pepper

¼ tsp crushed red pepper flakes, to taste

sea salt, optional

fresh parsley, chopped for serving

 

Fry the pancetta until crispy, remove from pan, dice, add to 3 ½ quart slow cooker. Sauté onion in the pancetta oil, add to slow cooker. Whisk the St. Ours Clam Broth into 3 cups of hot water, add to the slow cooker with the clams, carrots, celery, garlic, potato, tomato, thyme, parsley, black pepper and pepper flakes. Stir, cook covered on low for 8 hours or high for 5 hours. Taste for seasoning. Serve with fresh parsley.

 

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Soups

Image of St Ours Clam Broth Thai Coconut Shrimp Soup using Clam Broth to flavor the soup

Thai Coconut Shrimp Soup

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Real New England Clam Chowder

Cioppino

Lobster Bisque

Mexican Clam Chili

Thai Coconut Shrimp Soup

Slow Cooker Manhattan Clam Chowder