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Serve with warmed sourdough bread or even in sourdough bread bowls.
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
My dad would take me clamming, and when we had a good haul he would make a big pot of clam chowder the next day. When I make it now it is like he is in my kitchen waiting to see if I am enjoying his chowder and planning our next trip to the ocean.
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.
|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
Make this delicious, hearty clam chowder for yourself or family tonight.
Total Time: Prep time about 20 minutes. Cooking time about 1-1/2 hours
Yield: 6-8 bowls or 8-12 cups
Source: My Family Favorite
Love the chunks of vegetables in this soup. Yummy!
Saute' onion, celery and pepper. Put in a large soup pot. Add milk, clams and juice, soup, potatoes and seasonings. Simmer until potatoes are soft. Just before serving add crumbled bacon, if desired.
In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in the potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup.
This will make a large pot of chowder. Serves about 6-8 servings with leftovers.
Super easy and super good!
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.
Put all ingredients in crock pot and cook on low for 4-6 hours. Serves 4. I double for 5-6 people.
Combine carrots, potatoes, onion, celery, and liquid from clams in 2 qt. microwave-safe casserole. Cover with lid. Microwave on high 10-12 minutes or until veggies are tender, stirring once or twice.
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I need a great simple recipe for Clam Chowder.
Martha C. from Baker City, OR
I don't use a recipe, so can't give you measurements. I saute a chopped onion in a couple tablespoons of butter, then add flour and enough milk to make a thin white sauce. Bring that to a good bubble for a few minutes. Add canned chopped clams along with the juice, and a couple diced boiled potatoes. Then add enough half and half to make a nice soupy consistency with salt and pepper to taste, and heat through. I like to top mine with some bacon bits, but that might be a southern twist on a Yankee recipe!
If it's too thin, you can thicken it with more flour shaken up with a couple tablespoons of water. Too thick, just thin with milk or more half and half. If it's not flavorful enough,you can add butter or cream. And of course,you can adjust the amount of clams and potatoes to suit your own taste.
Martha, always happy to help out a fellow Oregon resident!
I got this Clam Chowder recipe out of Taste of Home a long time ago and have used it often, it is very good.
Thick N Quick Clam Chowder
1 can(10 3/4 ounces) condensed cream of celery soup, undiluted
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10 3/4 condensed creamy onion soup,undiluted
3 cups half-and-half cream
2 cans (6 1/2 ounces each) chopped clams, drained.
In a sauce pan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through( do not boil.
If you can not find cream of onion soup you can use cream of potato soup and I also microwave a potato and cut it in small cubes and add that to the soup.
Phyllis Powell, Roseburg, Oregon
My hubby is a lobsterman (after retiring as an electrician). Here is a "Yankee" clam chowder:
1. fry up a piece of salt pork that has been cut into small cubes (or use 3 pieces of bacon).
2. add 2-3 good size sliced onions
3. when onions are clear, add 5 (more or less) good sized chunked potatoes, cover just barely with water & cook until potatoes are done (not too soft).
4. add clams (canned; or, fresh - cooked & shucked)
5. can subsitute a can or two of cream style corn, and/or fish, and/or lobster meat.
6. I use a can of evaporated skim milk to this & warm, but properly you would add cream & warm.
7. Some people add a pat of butter to each bowl. I like it without the butter.
This is a very economical recipe & delicious. My favorite chowder has just the corn in it & not the clams or fish or lobster.
I use a dehydrated mix for potato soup that I get at Costco, made up to serve 4, and then add a can of clams. You can also add corn, or shrimp instead if you like, or all three if you were so inclined. Nothing could be easier.
Hint: when your chowder is all done and cooled some, we add a container of clam dip to it. Yes, like you would eat with potato chips, very good. If your chowder is too thin, we add some instant potatoes, so we get just the right thickness.
DEELI'S CROCK-POT CLAM CHOWDER
4 potatoes, peeled and diced
1 medium onion, chopped
3 large celery stalks, chopped
1 level tbls of jarred minced garlic (or three minced garlic cloves)
2 tbls butter
1/4 tsp pepper
1/4 lb diced bacon
2 (6 1/2 oz) cans chopped clams, drained
1 quart half-and-half cream
1 cup bottled clam juice
1 small loaf of Italian or French bread for each individual serving
Sauté celery, onions, garlic and butter in a skillet.
Add all ingredients, including sautéed mixture, into the Crock-pot. Stir well and cook on low for 8 hours.
Serve in individual bread bowls made from the small round loaves of Italian or French bread. Simply cut the top of the loaves off, remove the inside of the loaves leaving about 1 & 1/2 inch of crust. Use the removed top and the inside bread for chowder dunking ;-)
The 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
"So easy but so delicious."
1 (10.75 ounce) can New England clam
1 (10.75 ounce) can condensed cream of
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
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.
Add some instant mashed potato flakes to thicken it. Works with potato and other cream soups. For more clam flavor, be sure to add the juice if using canned clams. Hope this helps 8^)
I am looking for a recipe for clam chowder using chopped clams.
My husband & I make a wonderful clam chowder. We don't measure ingredients just chop & cook. First we cut up potatoes to boil till just soft. We then chop up onion, celery & bacon. Fry this till soft. When done I add a couple of spoons of flour into the veggies & make a rue. When potatoes are cooked we drain most of the water out. I add the veggie mixture to the potatoes, the clams & juice. Stir together. Then add milk or cream to the soup. Add pepper & whatever spices you like with clams. Heat then serve. We enjoy crackers in our chowder. ( this is a basic recipe from my mom. We added the bacon.
Do you have a clam chowder recipe?
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
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Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook stirring frequently, for 6 to 7 minutes or until potatoes are tender.combine evaporated milk and flour in a small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Season with salt and black pepper.
By Connie from Oden, Arkansas
Best I have ever made. I used one can of evaporated milk and two cans of chicken broth. The chowder was wonderful. Will continue to make it over and over.
I am searching for Clover Valley clam chowder. Any ideas?
Martha from Columbus, GA
Around here, Clover Valley brands are carried only by Aldi stores. Have you checked out your Aldi?? (09/22/2008)
I get mine from the local Dollar General store. (09/22/2008)
Maybe you could go to Dollar General's website and perhaps there's an email address where you could write them. Ask them if they know where you could find the Clover Valley clam chowder. Or, see if Clover Valley has a website and ask them the same thing. Most companies will answer and tell you what stores in your area their products are sold.
I know I've seen Clover Valley at Dollar General, but don't know if I've seen the clam chowder though. (09/24/2008)
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
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
Even quicker and almost the same, use instant potatoes, leave out the tomatoes and add milk for a creamy clam chowder. (01/27/2010)
Brown salt pork in soup pot. Add vegetables, seasonings and 5 cups hot water. Drain clam liquid into soup, reserving clams. Cook, covered, for 3 hours. Remove bay leaf and add clams just before serving.
By Robin from Washington, IA
Recipes For Clam Chowder
Drain clams. Saute' in butter with onion. Mix in soup and cream.