QUICK AND EASY CLAM CHOWDER
The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.
Provided by Deena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 8h10m
Yield 10
Number Of Ingredients 6
Steps:
- Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
- Cover, and cook on low for 6 to 8 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 17.6 g, Cholesterol 134.3 mg, Fat 32.5 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 19 g, Sodium 739.6 mg, Sugar 2.6 g
CLAM CHOWDER USING CANNED CLAMS
Make and share this Clam Chowder Using Canned Clams recipe from Food.com.
Provided by Aroostook
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
- Place liquid in a sauce pan Add onion, S& P and potato.
- Cook at medium heat until veggies are tender (about 10 minutes).
- Reduce heat to low.
- Add clams/mussels, evaporated milk and butter.
- Heat until warmed through Do not boil.
- Check seasoning and serve with oyster (or common) crackers.
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
CLAM CHOWDER
Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Time 45m
Number Of Ingredients 11
Steps:
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium
EASY CLAM CHOWDER RECIPE
Canned clams and ready-made hash brown potatoes help make this Easy Clam Chowder recipe so simple that even a beginner can make it in a flash.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Drain clams, reserving liquid. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
- Add potatoes, onions and bell peppers to bacon drippings in pan; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add bay leaf and reserved clam liquid; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Add milk, white pepper, clams and bacon; mix well. Cook, uncovered, 3 to 5 min. or until heated through, stirring occasionally. (Do not let soup come to boil.)
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
EASY NEW ENGLAND CLAM CHOWDER
This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.
Provided by Theresa D.
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain juice from canned clams into large stock pot.
- Peel potatoes and cut into bite-sized chunks.
- Cook potatoes in clam juice (adding a little water to cover, if necessary).
- Fry bacon just until done. Add to potatoes and clam juice.
- Add clams, chopped onion, milk and chopped parsley.
- Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
- Cook until butter is blended.
Nutrition Facts : Calories 949.9, Fat 66.3, SaturatedFat 34.8, Cholesterol 175, Sodium 810.1, Carbohydrate 60.2, Fiber 5.2, Sugar 22.8, Protein 30
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