CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
THICK & CREAMY NEW ENGLAND CLAM CHOWDER
There's nothing better on a cold, blustery winter's day than a bowl of warm clam chowder. New England style of course, given the tomato allergy.
Provided by MummaKat
Categories < 60 Mins
Time 45m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large Dutch oven or pot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot.
- Melt butter in the Dutch oven. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, and potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream. Season with salt and pepper, to taste.
- Serve immediately, garnished with bacon and parsley.
Nutrition Facts : Calories 391.8, Fat 21.5, SaturatedFat 12.3, Cholesterol 77.3, Sodium 834.2, Carbohydrate 39.2, Fiber 3.2, Sugar 5.4, Protein 12.2
THICK 'N' QUICK CLAM CHOWDER
"You'd never guess that this thick, rich soup is a blend of convenient canned ingredients," promises Betty Sitzman of Wray, Colorado. "My husband and I love it during our busy harvest season...it's so simple t simmer up when time is tight."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through (do not boil).
Nutrition Facts :
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BEST EVER CREAMY CLAM CHOWDER | THE RECIPE CRITIC
From therecipecritic.com
5/5 (5)Total Time 35 minsCategory Dinner, SoupCalories 174 per serving
- Add chicken broth, diced potatoes and bay leaves to the pot with the clam juice; the liquid should just barely cover the potatoes. Add Bring to a simmer and cook until the potatoes are barely fork tender, about 5-6 minutes.
- While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter has melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
- Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you pour. Bring mixture to a simmer and cook until thickened, about 5 minutes.
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