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I spent my birthday up in the San Francisco Bay area. Walking around town looking for a place to eat, I noticed the price of clam chowder had skyrocketed like mad. I skipped out on having some, but since the craving stuck, my mother and I decided to make it from scratch once I got home. It's not hard to do, and costs a fraction of the price marked at the restaurants. Bread bowl optional, but highly recommended!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Serve with warmed sourdough bread or even in sourdough bread bowls.
A good recipe, a little different, with added noodles to make a hearty chowder.
Make this delicious, hearty clam chowder for yourself or family tonight.
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.
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 ;-)
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
This creamy soup perfectly combines clams and cubed potatoes. If you have never made this soup at home, here are a bunch of recipes to try. This page contains New England clam chowder recipes.
Our family's Christmas Eve tradition for over sixty years.