
Clam Chowder
Clam Chowder
Ingredients
- 1 can (6.5 oz.) chopped clams, drain and reserve juice
- 2 cans (6.5 oz.) minced clams, drain and reserve juice
- 2 stalks celery, thinly sliced
- 1 medium onion, diced
- 4 large baking potatoes cut into bite-size pieces
- 1 pound center cut bacon, reserve grease
- 1/2 teaspoon dried thyme
- 6 stems fresh thyme with leaves pulled off
- 1 cup heavy cream
- 2 cups half & half
- 4 cups milk
Directions
Cook onions and celery in reserved bacon grease until soft and tender, approximately 5 minutes. Season with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add 1/4 teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper. Take out 3/4 cup of potato/onion/celery mixture and put into a mixing bowl. Cover with 3/4 cup of the broth. Puree with a hand blender (or you can puree in a blender). Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Cook on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper. Serve with crumbled bacon and/or oyster crackers.
Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant, www.ncseagrant.org.

New England Style Clam Chowder
New England Style Clam Chowder
Ingredients
- 2 (7ounce) cans of minced clams
- 1/2 cup of diced celery
- 1/2 cup of minced onion
- 2 cloves of fresh garlic minced
- 1 1/2 cup cubed potatoes
- 1/2 cup diced carrots
- 5 slices of diced cooked crispy bacon
- 1/3 cup butter
- 1/3 cup flour
- 2 1/2 cups of heavy cream
- 1 tablespoon of dried dill
- 1/2 teaspoon of Old Bay Seasoning
- 1/2 teaspoon salt
- 1 teaspoon of ground black pepper
- 2 dashes of Tabasco sauce
Directions
Drain the juice from the clams and reserve for later use. Set both aside. Boil potatoes and carrots until just tender. Drain off boiling water then set aside.
In a heavy saucepan sauté onion, garlic and celery in the butter. Cook until onions begin to turn clear.
Add flour to the saucepan and whisk until well combined. Add juice from clams and bring to a low boil.
Add heavy cream and reduce heat. Add the cooked potatoes and carrots. Then add the dried dill, bay seasoning, salt, and pepper. If mixture is too thick a bit of water may be added.
Prior to serving add clams, bacon, and Tabasco.
Serves 4.
Recipe credit: Lydell Reed

Seafood Panzanella Salad
Seafood Panzanella Salad
Ingredients
- 8 littleneck clams, rinsed of sand
- 4 large sea scallops, muscle removed
- 3 ounces calamari (squid) rings
- 3 ounces monkfish, skinned and cut into bite-size pieces
- 1/2 cup large diced tomato
- 1/2 cup julienned cucumber
- 1/4 fennel bulb, julienned; reserve a few fronds for garnish
- 4 basil leaves chiffonade; plus a couple of whole leaves for garnish
- 1 scallion cut lengthwise into thin slices; reserve the green top for garnish
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, sliced
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1 cup water
- 1 large baguette
Directions
Remove crust from the bread. Cut into 1/2-inch cubes. Lightly toast bread in a 350 degrees Fahrenheit oven and set aside. You’ll need about 1/2 cup of toasted bread cubes for the recipe. Heat a large saute pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from oil and set aside. Add garlic and brown slightly. Add calamari and toss quickly. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a 1/2 cup of liquid left when the dish is finished. Put cut vegetables into a large bowl with basil. Season with salt and pepper. Add bread cubes and toss. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds. Pour remaining seafood broth around each plate.
Recipe credit: Chef Jim Weaver, New Jersey chef, 2004 Great American Seafood Cook-off.
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