Clam Chowda Mug O Soup With Deviled Ham And Cheese Melt Mug Toppers Recipes

NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY

Steps:

• In a soup pot, brown the bacon; set aside when crisp.
• Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes.
• Add green pepper to the pot, saute for about 1 minute.
• Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
• Simmer until the potatoes are just starting to get soft (20 minutes?).
• Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer.
• Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking.
• ****If you'd like to have a more "rich" chowder, add the butter now.****.
• Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please).
• Add salt and pepper to taste along with pinch (or two) of parsley.
• Remove from heat and add the clams; stir. Allow to rest for two - three minutes.
• Crumble crisp bacon over top of soup; stir.
• Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese.
• VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels.
• ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).

CLAM HAM CHOWDER 2 LB RECIPE - (4.5/5)

Steps:

• OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MEDIUM HEAT, WASH AND REMOVE SKIN OF POTATOES,, THEN DICE,,, PLACE INTO THE MUSHROOM SOUP, COOK TILL THE POTATOES ARE FIRM AND TENDER. DURING THE COOK TIME OF THE POTATOES PREPARE THE FOLLOWING, WASH AND DICE THE ONIONS AND CELERY. SET ASIDE FOR THE MOMENT. IN ANOTHER LARGE POT (LARGE ENOUGH TO HOLD ALL OF THE ONIONS AND CELERY ) POUR IN OLIVE OIL AND MINCED GARLIC,, HEAT OVER MEDIUM HEAT TILL HOT, THEN ADD IN ONIONS AND CELERY, SAUTÉ TILL TRANSLUCENT, WHEN THE POTATOES ARE READY , ADD ONIONS AND CELERY MIX TO POT, ADD IN MIX VEGGIES. STIR IN WELL. LOWER HEAT TO LOW AND LET HEAT THROUGH,, TASTE ADD IN PEPPER FOR MORE TASTE, THEN ADD IN DICED HAM AND CLAMS,,, HEAT THROUGH APPROX 30 MINUTES TO 1 HOUR. SERVE WHILE HOT

CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS

Steps:

• In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.