Clam Ham Chowder 2 Lb Recipe 455

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2 LB CLAM CHOWDER RECIPE - (4.6/5)



2 LB CLAM CHOWDER Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 15

1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
1 1/2 - 50 OUNCE CANS OF WATER
2 LB RED POTATOES DICED
2 LB RED ONIONS DICED
2 STALKS CELERY DICED
2- 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE )
4 TBSP EXTRA VIRGIN OLIVE OIL
4 TBSP MINCED GARLIC
1 TSP PEPPER(MORE TO TASTE )
1 TSP SALT
1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
OPTIONAL
2 LB CARROTS DICED OR SLICED
4 TBSP BUTTER
1/3 CUP BROWN SUGAR

Steps:

  • IN A LARGE 10 - 12 QUART STOCK POT OR STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER MEDIUM HEAT WASH AND DICE YOUR POTATOES TOSS INTO STOCK POT AND MIX IN,,, LEAVE ON HIGH FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER. DICE YOUR ONIONS AND CELERY, SET ASIDE IN A MEDIUM STOCK POT PLACE OLIVE OIL AND GARLIC... HEAT OVER MEDIUM TILL OLIVE OIL AND GARLIC BECOMES HOT. THOUGH DOES NOT SMOKE.. ADD IN ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT,, 10 TO 15 MINUTES,, ONCE TRANSLUCENT ADD INTO CROCK POT. STILL TILL MIXED THOROUGHLY, IF USING CARROTS. DICE YOUR CARROTS AND PLACE INTO POT, ADD IN 4 TBSP BUTTER AND BROWN SUGAR,, COOK ON LOW TO MEDIUM HEAT TILL CARROTS ARE TENDER, ADD IN CARROTS WHEN TENDER, MIX ... TASTE AND ADD IN PEPPER TO TASTE, THEN ADD IN CLAMS AND SALSA. REDUCE TO LOW FOR ANOTHER HOUR TO HEAT THROUGH,,, SERVE WHEN READY.

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



CLAM HAM CHOWDER 2 LB Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 14

2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
2 LB DICED HAM
2 LB RED ONIONS
2 LB RED POTATOES
2 HEADS CELERY DICED
2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
1 - 50 OUNCE CAMPBELL'S CREAM OF MUSHROOM SOUP
1 - 50 OUNCE CAN OF WATER
4 TBSP EXTRA VIRGIN OLIVE OIL
4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
PEPPER TO TASTE
OPTIONAL
LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS

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

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

CLAM CHOWDER 2



Clam Chowder 2 image

[DRAFT]

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 26

5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells
8 ounces pre-sliced bacon, cut into 1-inch pieces
Dried Aleppo pepper (or any other smoky dried pepper), for dusting
2 tablespoons unsalted butter
2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 cloves garlic, peeled and minced
2 leeks (white and light green part only), cleaned and diced
1 small yellow onion, peeled and diced
1 cup dry vermouth
2 cups heavy cream
1 tablespoon chopped fresh thyme
4 Yukon gold potatoes, washed and cut into 3/4-inch dice
2 bay leaves
Hot sauce, for flavor
Worcestershire sauce, for flavor
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 tablespoon dry marsala
Baked Bread, for dipping, recipe follows
Eight 3/4- to 1-inch-thick slices sourdough bread
6 tablespoons unsalted butter
4 cloves garlic, peeled, halved lengthwise and cut into thin slices
Kosher salt and freshly ground white pepper
2 teaspoons paprika
1 teaspoon dill seeds

Steps:

  • Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately. Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside. Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes. Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning. There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread. Cook's Note: When you strain the clam liquid, line the strainer with cheesecloth to catch any remaining grit.
  • Baked Bread for Clam Chowder Dipping:
  • Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
  • Active Time: 50 minutes Total Time: 1 hour 45 minutes

NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY



Newest New England Ham & Clam Chowder for the Family image

Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!!

Provided by Debber

Categories     Chowders

Time 1h15m

Yield 1 big pot!!!, 12-15 serving(s)

Number Of Ingredients 12

8 slices bacon (at least, more is good too)
1 large onion, chopped
1 -2 tablespoon butter
8 large potatoes, peeled, chopped
1 green bell pepper, deseeded & chopped (or red, orange, yellow)
1/4 lb ham, diced (optional)
1 (46 ounce) can clam juice, divided
2 cups whipping cream, divided (half-n-half or milk)
2 tablespoons cornstarch
salt & pepper, to taste
1 pinch parsley
2 (6 ounce) cans clams, reserve juice (chopped or minced)

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).

Nutrition Facts : Calories 489.2, Fat 23.2, SaturatedFat 12.1, Cholesterol 76.7, Sodium 572.5, Carbohydrate 59.8, Fiber 6.2, Sugar 6.3, Protein 12

CLAM-CHOWDER PIZZA



Clam-Chowder Pizza image

The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder - alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream - and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you're having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.

Provided by Sam Sifton

Categories     pizza and calzones, main course

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 13

12 medium-size quahog clams, usually rated "top neck" or "cherrystone," rinsed
1 1/2 cups dry white wine
1 tablespoon unsalted butter
1/4 pound slab bacon, diced
2 leeks, tops removed, halved and cleaned, then thinly sliced into half moons
3 cloves garlic, peeled and minced
3 tablespoons parsley, roughly chopped
1/2 cup heavy cream
Freshly ground black pepper, to taste
1 9-to-10-ounce ball pizza dough, ideally homemade (about 260 grams)
2 3/4 ounces fresh mozzarella, roughly torn
1 teaspoon lemon zest
Calabrian or other red-pepper flakes, to taste

Steps:

  • Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
  • Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
  • Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
  • Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
  • Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
  • Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams

EASY CLAM CHOWDER



Easy Clam Chowder image

This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad. -Kristy Doty, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/2 pound sliced bacon, diced
2 large onions, chopped
3 cans (6-1/2 ounces each) minced clams
3 cups diced unpeeled potatoes
1/2 cup chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups milk
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.

Nutrition Facts : Calories 277 calories, Fat 19g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 909mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CLAM CHOWDER FOR TWO



Clam Chowder for two image

Make and share this Clam Chowder for two recipe from Food.com.

Provided by 89240

Categories     Chowders

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 slice bacon, sliced
1 small onion, chopped fine
1 celery rib, chopped fine
1 tablespoon butter
1 1/2 cups milk
1 (10 ounce) can clams or 2 (6 1/2 ounce) cans minced clams, including the liquor
1/2 lb potato
1/4 chopped scallion top

Steps:

  • In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
  • Stir in the scallion greens and salt and pepper to taste.

Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28

HAM CHOWDER



Ham Chowder image

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Provided by FOODY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h20m

Yield 15

Number Of Ingredients 11

8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Steps:

  • Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  • In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
  • Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

Yield Makes 6 to 8 servings

Number Of Ingredients 15

6 pounds cherrystone clams
3 medium-sized onions, each coarsely chopped but kept separate
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and halved
2 bay leaves
3 sprigs fresh thyme plus1 tablespoon chopped fresh thyme
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch dice
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch dice
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Oyster crackers (optional), for serving

Steps:

  • 1. Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.
  • 2. Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot. Cover the clams and set aside. Strain the broth through a fine sieve and set aside.
  • 3. Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes. Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter. Cook for 15 minutes, stirring, to wilt the onions. Add the potatoes and the strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to the surface.
  • 4. Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook.
  • 5. Season generously with pepper and stir in the parsley. Serve in mugs with oyster crackers, if desired.

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From cloverleaf.ca


CLAM CHOWDER RECIPE - RECIPES.NET
2022-01-24 2 garlic cloves; 20 whole black peppercorns; Chowder: 2 cup white wine; 1 cup water; 1 ½ lb. littleneck clams, cleaned; 2 tbsp. extra-virgin olive oil, plus more as needed; 2 oz. smoked bacon, chopped; 1 small onion, diced, or 1/2 large onion; 2 cloves garlic, minced; 2 inner stalks celery, diced; 1 small carrot, diced; 4 tbsp. all-purpose ...
From recipes.net


NEW ENGLAND CLAM CHOWDER RECIPE | NEW IDEA FOOD
Heat oil in a large soup pot over a medium heat. Add onion, . garlic and celery and cook for 5 minutes or until soft but not brown. Add stock, ham hock and milk and simmer gently for 20 minutes. . Add potato and simmer for 15 minutes. Remove ham hock, and cool for 10 minutes.
From newideafood.com.au


COPYCAT RESTAURANT RECIPE: CLAM CHOWDER [BETTER FOR THE SOUL THAN …
In a heavy-bottomed stock pot, melt the butter over medium-high heat. Add the onions and celery, and cook until the onions are translucent, 6 to 8 minutes. Stir in the garlic, thyme and dill, and cook until aromatic, about 1 minute. Measure the reserved clam broth, adding additional jarred broth to bring the total volume to 21/2 cups.
From roamilicious.com


CANNING CLAM CHOWDER RECIPES ALL YOU NEED IS FOOD
Drain off excess fat. Add onions and cook until tender but not brown in a large kettle, combine clams and juice, pork, onions, potatoes, and water. Boil 10 minutes. Season to taste. Pour hot into hot pint Ball jars, leaving 1-inch head space. Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure.
From stevehacks.com


NEW ENGLAND CLAM CHOWDER RECIPE | MYRECIPES
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound) 1 cup water ; ½ teaspoon dried thyme ; ⅛ teaspoon black pepper ; 1 (8-ounce) bottle clam juice ; 1 bay leaf ; 1 cup 2% reduced-fat milk ; 1 tablespoon all-purpose flour ; 1 (6 1/2-ounce) can minced clams, undrained ; Chopped fresh parsley (optional)
From myrecipes.com


CLAM CHOWDER RECIPE | 185 CALORIES | THE BEACHBODY BLOG
2018-11-13 Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes. Heat remaining 3 tsp. oil in medium saucepan over medium heat. Add flour; cook, stirring constantly, for 2 to 3 minutes. Add 1 cup of hot …
From beachbodyondemand.com


RECIPE: CLAM CHOWDER - ITEM - TBC CLASSIC - WOWHEAD
It serves 2 main purposes: It maintains a WoW addon called the Wowhead Looter, which collects data as you play the game! It uploads the collected data to Wowhead in order to keep the database up-to-date! You can also use it to keep track of your completed quests, recipes, mounts, companion pets, and titles!
From tbc.wowhead.com


NEW ENGLAND CLAM CHOWDER - JO COOKS
Add the potatoes, bay leaf, salt, pepper, and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, for 15-20 minutes, or until the potatoes are fork tender. Finish the chowder: Add the clams and half & half, stir, and cook for 2 more minutes.
From jocooks.com


CLAM CHOWDER (THE BEST) | RICARDO
Preparation. In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly. Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly.
From ricardocuisine.com


CHARLESTON CLAM CHOWDER RECIPE - RECIPEZAZZ.COM
2012-11-27 1 sweet onion (diced) 2 cups water. 6 ounces clam juice. 8 medium potatoes (peeled, diced) 1 cup heavy cream. 1 cup half-and-half. 1 cup milk.
From recipezazz.com


CLAM CHOWDER - COOK N' SHARE
2018-10-31 salt and pepper to taste. 2 tbsp of butter for saute. green onions and bacon bits for garnish. Instructions. Melt the butter in a pan and add in the carrots, onions, and potatoes. Saute until they are tender crisp. Add in the flour and stir until a roux forms. Pour in the chicken stock and the juices of the clams.
From cooknshare.com


FALL RIVER CLAM CHOWDER RECIPE BY EMERIL'S NEW ORLEANS FISH HOUSE
Recipe. In a large stockpot, over medium heat, fry bacon until crisp. Stir in leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until vegetables are soft and tender, about 10 minutes. Stir in flour and cook for 10 minutes, stirring occasionally. Add clam juice, potatoes, and corn, season with salt and ...
From tableagent.com


RECIPE FOR NEW ENGLAND CLAM CHOWDER - SPARKLES OF YUM
2020-04-16 Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the inside of bread bowls and cubes with the butter. Dust the bread with the paprika and dill. Place the baking sheet in the center of the oven and bake until all the bread is browned and crispy, about 12 to 15 minutes.
From sparklesofyum.com


CLAM CHOWDER RECIPE - ASHLEE MARIE - REAL FUN WITH REAL FOOD
Add the half and half and stir over medium heat until it's thick. When the vegetables are cooked through, about 15 mins add the cream sauce to the big pot. Add the clams, bacon bits and pepper to taste. The longer you let the chowder simmer the better the flavor. Serve the chowder with the cheddar, extra bacon bits and cornbread.
From ashleemarie.com


CLAM CHOWDER BOSTON RECIPE RECIPES ALL YOU NEED IS FOOD
3 8-ounce bottles clam juice: 1 pound russet potatoes, peeled, cut into 1/2-inch pieces: 2 tablespoons (1/4 stick) butter : 3 slices bacon, finely chopped: 2 cups chopped onions: 1 1/4 cups chopped celery with leaves (about 2 large stalks) 2 garlic cloves, chopped: 1 bay leaf: 1/4 cup all purpose flour: 6 6 1/2-ounce cans chopped clams, drained, juices reserved: 1 1/4 cups half …
From stevehacks.com


NEW ENGLAND CLAM CHOWDER RECIPE - LITTLE SUNNY KITCHEN
2021-05-18 Put it in a cup or a bowl and set aside. Saute Veggies: In the remaining bacon grease, saute the celery, carrot, and onion for about 3 minutes. Then, add the garlic and cook for an additional 30 seconds. Soak up the Grease with Flour: Next, sprinkle the vegetables with flour and saute for another minute.
From littlesunnykitchen.com


MANHATTAN CLAM CHOWDER - RECIPE | COOKS.COM
2 potatoes, peeled and diced 1/2 lb. bacon 2 onions, chopped 1 green pepper, finely diced 1 qt. boiling water 1 can (1 lb.) tomatoes, chopped 2 tbsp. tomato paste 2 (10 oz.) cans clam with liquid 1/2 tsp. thyme Salt and pepper to taste
From cooks.com


CLAM CHOWDER RECIPE | SPOON FORK BACON
2021-10-04 Place a large pot over medium heat and crisp bacon, about 5 minutes. Add butter and melt. Stir in onion and carrot and sauté for 5 minutes. Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
From spoonforkbacon.com


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