Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot and set the bacon aside. Stir the potatoes and celery into the bacon fat, season with the salt and pepper and cook for 5 minutes, while stirring frequently.
Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, reduce heat to medium low heat, cover and simmer until the potatoes are just tender, about 10 to 15 minutes.
Gently stir the leek soup mix into the potatoes then gently stir in the clams, reserved bacon, and half and half. Cook, while stirring, until the chowder comes to a simmer and thickens, about 10 minutes. Serve garnished with oyster crackers.
By Deeli from Richland, WA
In a large pan, fry the pork until almost crisp, remove and toss away (bacon can be replaced for the pork, crumble and add to chowder at end); Add onion and saute until lightly browned. Add potatoes and water. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in the chopped clams and their juices, milk, cream, thyme, salt, and pepper. Heat almost to the boiling point.
| Servings: | 4 |
| Time: | 20 Minutes Preparation Time 30 Minutes Cooking Time |
Source: My dad
By Myst from Muncie, IN
Fry onion and garlic in butter until tender. Blend in the flour and saute on medium low for one minute. Add liquid in which the bouillon has been dissolved, add bay leaf, and cook until thick. Add milk, clams and noodles; heat thoroughly. Serve in heated bowls. Garnish with paprika.
Source: the Alaska "Sourdough" Cookbook.
By Copasetic 1 from North Royalton, OH
Drain clams. Add juice to vegetables. Add water just to cover. Simmer, covered, until tender. Melt butter, and blend in flour. Cook, stirring constantly. Then add milk, stirring until smooth and thick. Add un-drained vegetables and clams. Heat through, watching closely. Add vinegar, salt, and pepper.
By Robin from Washington, IA
By Robin from Washington, IA
By Robin from Washington, IA
Drain juice from clams and pour over frozen cauliflower and carrots in small pan. Add enough water to cover and cook until tender. Save liquid. Melt butter, add flour and salt, add milk; cook until smooth and thick, stirring constantly. Add sugar, pepper, clams and veggies and cooking liquid. Add bacon and ham; simmer 30 minutes. Sprinkle with parsley flakes.
By Robin from Washington, IA
Combine clam chowder, potato soup, celery soup, cream and margarine in slow cooker; mix well. Cook on low until heated through and of desired consistency.
By Robin from Washington, IA
Serves 4. I double for 5-6 people.
By Robin from Washington, IA
Note: A variation is to add one (6 oz.) package cooked frozen tiny shrimp, thawed, can also be added with the clams. Microwave on high 1-2 minutes or until heated.
By Robin from Washington, IA
I am looking for a copycat recipe for the clam chowder served at Barnard's Restaurant in Cocoa Beach, FL. It is the best I've ever had.
By Mary from Merritt Island, FL
I need a great simple recipe for Clam Chowder.
Martha C. from Baker City, OR
By Debbie5212/03/2009The following is the clam chowder I make...in fact, we had it last night. It's soooo easy but tastes like you've gone to more trouble. I also add some extra potato.
Quick Clam Chowder
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 6
"So easy but so delicious."
Ingredients:
1 (10.75 ounce) can New England clam
chowder
1 (10.75 ounce) can condensed cream of
potato soup
1 (10.75 ounce) can condensed cream of
celery soup 1 (6.5 ounce) can minced clams
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
4 cups half-and-half cream
Directions:
1. In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
Note: I put half whole milk and the other half I use half and half
As a girl born and raised in New England, I love clam chowder. I have tried to make it myself several times with so so good results. I can't seem to get it thick enough for my husband and the clam flavor is not quite enough. Help from others would be appreciated.
Thank you all.
By Judy
By MooseMom05/07/2012I agree - try instant potato flakes, plus whatever clam juice you have, or something similar.
By Robin from Washington, IA
By Robin from Washington, IA
By Robin from Washington, IA
Easy and quick to fix.
Fry bacon in skillet; remove all but 2 Tbsp fat.
Add onion and celery, fry until clear. Add potatoes and water, cook until potatoes are tender.
Stir in clams, salt, pepper and milk. Thicken mixture with the butter and flour.
Cook for 3 minutes but do not allow to boil.
I have brought home deep fried shrimp in a doggie bag and made this chowder, used left over fried fish and all were delicious.
Source: A friend.
By latrtatr from Loup City, NE
By NancySparks
Cover potatoes and onion with water and cook until tender. Drain. In a small bowl blend the 2 tablespoons flour with 1/2 cup milk. Pour remaining milk over potatoes and onions. Add blended flour and milk. Add entire can of clams, liquid and all; cook to just below boiling point. Add salt and pepper. Fry bacon, chopped fine, until crisp. Sprinkle on top of bowls of chowder. Serves 3.
By Robin from Washington, IA
I am searching for Clover Valley clam chowder. Any ideas?
Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat.
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New England Clam Chowder