New England Clam Chowder ~ Ninja Foodi Recipe
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- čas přidán 21. 07. 2024
- Ditch the canned stuff! This New England Clam Chowder couldn't be any simpler to make and it's delicious to eat!
👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
The full written recipe is available on the The Salted Pepper website: thesaltedpepper.com/new-engla...
The following links are affiliate links and if you make a purchase after clicking the link, I may earn a small commission at no extra cost to you.
Here are the products I used in this video:
Ninja Foodi 6.5 qt with Dehydration: amzn.to/2P6XSpb
Minors Clam Base: amzn.to/2KM9EXO
Bumble Bee Baby Clams: amzn.to/2Zixai5
Bumble Bee Clam Juice: amzn.to/2Gq8ig2
Straight Edge Can Opener: www.pamperedchef.com/pws/thes...
Scoop N Spread: www.pamperedchef.com/pws/thes...
Stainless Steel Colander Set: www.pamperedchef.com/pws/thes...
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Louise - I made this tonight for supper. My husband loved it. Thanks
So glad!
Wow!!!!! You've done it again! Cannot wait to try this!
TBG I hope you love it!
Thank you SO much for all the Ninja recipes! YOU are amazing!
Thank you so much! I'm so glad you are enjoying them!~
I made this wonderful chowder yesterday. All I can say is WOW! The best NE clam chowder i ever had and it went over real well with the family. Thanks so much for making me look good in the kitchen!!!!!! Forever a loyal viewer!!!!!!!!!!!!
That's awesome! I'm so glad you guys liked it!
I love me some Clam Chowder Soup. So excited to make this. Thanks again and again for all of your terrific and delicious recipes.
I hope you love it!
This recipe is so delicious! Another superb recipe Louise! Thank you!
Thank you so much! I'm so happy you enjoyed it!
I love new England clam chowder & this looks fantastic. Nice to know the bumblebee clams taste good.
Thanks! I hope you give it a try!
I like the look of the carrots too. Nice touch!
Nighthawk Predator Thanks!
Love the recipe. Add a can of corn, a pinch of parsley, substitute the black pepper with white, add some bacon, dash of dry sherry, a splash of Tobasco and serve in a sourdough bread bowl and you have the Santa Barbara, California local spin on Clam Chowder. Cheers!!!
That sounds delicious!
I just made this for a appetizer for thanksgiving, and it turned out AWESOME! My wife doesn't like clams and even she ate a bowl. All i can say is WOW!! it is delicious
Love your videos
Thank you so much! Happy Thanksgiving to you and your family!
This was the first time I ever made clam chowder & it came out delicious!! Love this recipe!
I'm so glad!
I made the chowder. It was so good and so easy and quick. Thank you so much for this recipe. Well, for all your recipes.
Thank you so much! I'm so glad you enjoyed it!
Looks delicious thank you 😊
Thank you!
Looks great Louise!
Thank you Brenda!
I did the chowder and it was great. Everyone liked it. It is a keeper.
I'm so glad to hear that you guys liked it!
Looks awesome! Love me some chowda!! Thanks for sharing Ninja Master! Lol
Thanks, CJ!
I am going to try to do this this week. I converted my white chili chicken recipe over to the ninja and it is great so I am sure this is wonderful
I hope you love it!
Yes, cheese is good! I use cream cheese in the sauce and it’s bomb!
I LOVE clam chowder! I definitely use bacon in mine and some fresh dill added right at the end. Delicious!
I have heard of dill being added, but have never tried that!
Wow, I do mine way different. 😳 I’ll have to try this!!!
There are tons of ways to make chowders, that's the beauty of food and cooking! I hope you enjoy this one if you try it!
Hi Dad here that English clan chowder is what I call real comfort food. Absolutely delicious.
Thank you so much!
FINALLY got around to making clam chowder. The weather here on Long Island has been crazy, mostly in the low 40's but yesterday we hit 30 (today is 51, tomorrow 64 and Sunday 68 and it's January!) So of course I took advantage yesterday and made it. I used your recipe as a base with some changes. I made the bacon and then did my roux with the bacon fat, I followed the rest of your recipe (minus the carrots hubby doesn't like them) and added the bacon before pressure cooking. I split the base into two different types one for hubby (New England) and one for me (Long Island) for the latter one I just added crushed fire roasted tomatoes and let simmer for about 30 mins then added the cream and clams. OMG! It was like heaven, I HAD to have 2 bowls! So good.
YAY! Both sound delicious and perfect for the cold weather! We are having a warm day today in TN, too!
I LOVE your videos! Thank you so much for sharing! By any chance have you ever made ricotta cheese in your Foodi? I heard it can be done and I’m dying to try it!
Thank you so much! Yes, I just made ricotta for an upcoming Lasagna video. It’s easy. Bring Milk & Cream to a boil. Turn the Foodi off and add white wine vinegar (not a lot). I can’t remember the measurements, but it will be coming out soon.
just a little tip, when ever I am making a potato based white soup of any kind , I always add instant mashed potatoes for thickening the sauce !
I never have instant potatoes on hand, but I do know that people use them for that purpose.
SO delicious! I tweaked it a little bit. Added 1 lb of bacon, 26 oz clams, and their juice, with water and I used the Leak soup mix. I didn't have the dill leaf and I felt like it was missing something. SO I tossed in that Leak. Definitely helped. But overall I loved it. SIMPLE & QUICK!! I like my chowders to be thicker. Some would say that I am more of a potato soup gal. So thick, less clams and bacon... SOLD! HAHA. I am also thinking of trying a bowl for dinner with some corn in it.
Sounds great!
This looks delicious Louise. Do any Brits on here know where we can buy the clams and the juice in the Uk? Cheers
BOoyy, I wish I could peel and dice potatoes that quickly? 🔪🥔 😂♥️
I would love to see your take in a corn and potato chowder!
That sounds good!
This clam chowder is just wonderful!!! I made the roux with bacon grease and butter (only had 4 tablespoons of grease from cooking the bacon). It did impart a nice flavor, but next time I won't use maple bacon. I can't believe how quickly the soup cooked! In fact, I couldn't keep up with the clean up! While I was roasting the garlic in the Foodi I baked the bacon in the oven. Now, I can see the benefit of having two or three Foodi's - LOL!
I just wanted to add a postscript. While the chowder is over the top delicious my potatoes came out overdone. I think it is because I followed the steps in the printed recipe, rather than following Louise's steps in the video. The printed steps have you sauteing the potatoes with the rest of the veggies. I sauteed the veggies and tossed the potatoes with the contents to coat them. Then, I added the liquids. What happened is that it took over ten (maybe 13) minutes to come to complete pressure. Next time, I'll put the liquid into the pot and cube the potatoes while the liquid warms, like Louise did in the demo.
I'm so glad you loved it!
Thank you for this feedback! I'll update the written recipe directions!
If you was to put the lid back on which lid you put back on that pressure lid or just a regular air crisp lid
Kohana P if you want the keep warm function on, put the pressure lid on with the valve to vent. If you just wanted it to sit for a minute, I’d just close the crisper lid
When you say add everything in for slow cooking, does that include the milk and the clams?
If you are slow cooking it in the Ninja Foodi, you can add everything including the milk and clams. It won't come to a boil to split the milk or toughen the clams. I think pressure cooking is easier though.
Absolutely love all your recipes; however, I only need two serving dishes. Can you tell me how that would change the time on the Foodi? Obviously it is less cook time, but by how much?
For this recipe, just half the ingredients and it would be the same cook time. Each recipe is a little different, but for the most part with pressure cooking you stay with the same time. This would not be the case if you had a roast 1/2 the size of the recipe, in that instance you would decrease the cook time because there is less meat for the steam to penetrate and cook. If you used 1/2 the amount of ground beef, the cook time would be the same because even though you have less ground beef, the "crumbles" are still the same size. I hope that helps!
It’s funny that you just mentioned a roast. I was just getting ready to make one that is cut in half. How much time would you suggest?
Do you have recipe for manhattan clam chowder
Loved this video! My wife is like your husband though. She is not a clam chowder fan. Soo, my question is, can u freeze clam chowder? lol
Nighthawk Predator Yes! I made so much, I froze it and reheated it no problem. The instructions on how I did it are in the recipe post: thesaltedpepper.com/new-england-clam-chowder/
@@TheSaltedPepper ok. Thanks!!!
You should make a video on potato soup
I will put it on the list!
If you have access to fresh clams, or a good seafood store, how would you adjust the recipe to use fresh clams not in a can?
You could steam them in the Foodi and use the liquid (I'd strain it in case they are sandy) as part of the liquid for the soup. I don't know how they would hold up under two minutes of PC time, but I do know that some recipes call for the fresh clams to be cooked right in the soup. I am not a fan of sand, so I'm not sure I would do that.
You can use fresh chowder clams but fresh clams are waaaaay more expensive. What she put in was equivalent to about $50 of fresh clams.
I got the clam base by Minors to make this soup soon. The expiration date is not very far off. June something. Anyway, do you know of a way to preserve this base because i can't see how i will use this much in 2 months time. I seem to ask you this question frequently. lol Thank You!
I would freeze it in ice cube trays, then transfer to a freezer bag. You can then take out one cube at a time. That should increase the shelf life for 3-6 months. Thanks for bringing this to my attention, I better check my expiration date too!
The other thing you could do is heat 1 Tbsp of the clam base with 1 cup of water to a boil, then cool completely and freeze as stock. That will do two things, increase the shelf life and make sure any possible bacteria is killed during the boiling process. I would PC for zero minutes. You could make a whole pot, freeze in ice cube trays too, but then you would want to measure out 1 cup of the liquid to see how many ice cubes it fills, so you can figure out how many ice cubes you would need for a pot of soup. You want it as concentrated as possible, so you don't end up with a less flavorful soup. I hope that helps.
@@TheSaltedPepper I think i will measure out 1 and a half tbs in each ice tray cube and make a ton of NE clam chowder over the next 3 to 6 months lol
❤️❤️👍🏼👍🏼
Kohana P Thanks!
Thanks for the recipe! I know you have the answer to this.... It's making me crazy. What is it that you cook on pressure cook but set the time to 0?? I didn't write it down.. Cheers!
The candied oranges in the Orange Spice Bread
@@TheSaltedPepper oh, thanks. What else do you suggest that's cooked that way. Any veggie?
@@lorettacali10370 I have used zero minutes for thawing frozen steak, but I still prefer to thaw it naturally. Even zero minutes would be too much for quick cooking veg like broccoli unless you kept the florets very large, like maybe even quarter the head of broccoli. Angel hair pasta would be close to a zero pc time if you were just cooking the noodles in water.
@@TheSaltedPepper you're a dream! I'm learning so much!! Tonight I dreamed lobster. So easy!
Loretta Gravelle you are so sweet! 😊
does this freeze well?
I didn't freeze any, so I'm not sure. In my experience, cream based chowders with potatoes separate and get a little grainy when frozen and reheated. Next time I make a batch, I'll freeze some and update my written post with my thoughts on it.
@@TheSaltedPepper Thanks, yeah I'm thinking the same thing but I may be able to make the base and freeze it or make the Long Island version and add the cream when I reheat it or I'll just cut the recipe in half.
My ears perked up when you said cheese.ever try it like that? I just made a batch but couldn't find that minors clam base or clam bouillon
How did it turn out with the base being added?
Ok..spent a lifetime in Bosto as well as the Cape & many new England states...new England clam chowder does not have carrots or celery..what it does have is bacon & heavy cream not rue..I follow you and will continue..
That's the beauty of food, it can be made any way you want. My mom always used a roux in her clam chowder.
@@TheSaltedPepper considering I hate to cook..I'm going to try it your way...maybe I'll improve...either way I'm a fan
CAROLYN IN ARKANSAS
Carolyn Adams Hi Carolyn! Join us in the live chat if you want!
"cheese is good" LOL
Cheese is good on everything!
I concur
from southeast Georgia