Extra Creamy Clam Chowder Recipes

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

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.

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.