Marilyns Cheesy Clam Chowder Recipes

CREAMY CHEESY CLAM CHOWDER

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.

Provided by Rita1652

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

Creamy Cheesy Clam Chowder image

Steps:

Steam clams open in a cup of wine in a heavy pot.
Remove from pot and cool.
Remove clams from shells.
Rinse the clams well.
Strain clam broth through a mesh screen or cheesecloth.
Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
Set aside.
In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
Slowly stir in the flour and cook for two minutes, stirring well.
Add reserved clam juices to the sauté mixture.
Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
Add creams and simmer 20 minutes.
Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
Add cheese till melted through.
Do not allow to boil as this will toughen the clams.
Season with salt and hot pepper sauce to taste.
Garnish with scallions.

Ingredients

4 lbs littleneck clams
1 cup white wine or 1 cup water
3 tablespoons butter
1 slice bacon, chopped into small pieces
1 large onion, chopped
2 stalks celery, minced
2 garlic cloves, minced
1 cup carrot, diced finely
1/4 cup flour
4 cups clam juice (from steaming clams and bottled juice)
1 (8 ounce) can baby clams
1 cup light cream
1 cup heavy cream
3 medium potatoes, boiled, peeled, and diced
1 cup frozen peas
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 cup shredded cheddar cheese
hot pepper sauce
scallion, thinly sliced (to garnish)

MY BEST CLAM CHOWDER

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

My Best Clam Chowder image

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.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

JAZZED-UP CLAM CHOWDER

No one ever guesses that my dressed-up chowder comes from canned ingredients. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings (1 quart).

Number Of Ingredients 6

Jazzed-Up Clam Chowder image

Steps:

In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 780mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

Ingredients

1 can (19 ounces) chunky New England clam chowder
1 can (8-1/4 ounces) cream-style corn
2/3 cup 2% milk
2 tablespoons shredded cheddar cheese
2 tablespoons bacon bits
2 tablespoons minced chives

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Contest-Winning New England Clam Chowder image

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

CHEESY CLAM CHOWDER

This is an easy recipe my Grandfather found on the back of a can years ago. He made it because it used up several things he had on hand. He became known for it in the family. It's not good for you and looks horrible but is nice to have at least once a year. It's better the next day. On first bite you might think it's strange but then as you eat it, it becomes addictive. Don't rate it until it's second day! My Grandmother just told me that this was a recipe SHE found and adapted over the years and was only known as my Grandpa's recipe because he always said "Make me MY soup!". And when my Aunts and Uncles want the recipe they ask for Dad's soup recipe.

Provided by Engrossed

Categories Chowders

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 10

Cheesy Clam Chowder image

Steps:

In large pot melt cube of butter and saute bag of onions in it.
If using stewed tomatoes, dice them and add to pot.
Add rest of ingredients to pot. Stir.
Cook real slow over low heat for 3-4 hours.
This probably will work in a crockpot.

Nutrition Facts : Calories 356.5, Fat 20.8, SaturatedFat 7.2, Cholesterol 63.2, Sodium 663.3, Carbohydrate 22.9, Fiber 2.1, Sugar 5.3, Protein 20.5

Ingredients

2 (10 ounce) cans Campbell's cheddar cheese soup
1 (28 ounce) can diced tomatoes or 1 (28 ounce) can stewed tomatoes
1 (28 ounce) can clams
1 (4 ounce) cube margarine
1 (10 ounce) bag frozen onions
2 (12 ounce) cans evaporated milk (or equivalent of 4 cans fresh milk)
2 bay leaves (important)
salt
pepper
various seasoning

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CREAMY CHEESY CLAM CHOWDER

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.

MY BEST CLAM CHOWDER

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

JAZZED-UP CLAM CHOWDER

No one ever guesses that my dressed-up chowder comes from canned ingredients. -Josephine Piro, Easton, Pennsylvania

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

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