Creamy Cheesy Clam Chowder Recipes

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CLAM CHOWDER



Clam Chowder image

Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!

Provided by Alyssa Rivers

Categories     Dinner     Soup

Time 35m

Number Of Ingredients 11

6 slices bacon (diced)
1 small onion (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1/2 cup flour
4 (6.5 ounce cans) chopped clams
1 cup chicken broth
1 cup milk
1 cup half and half
4 medium russet potatoes (peeled and diced)
salt and pepper to taste

Steps:

  • In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
  • Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
  • Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
  • Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY CLAM CHOWDER



Creamy Clam Chowder image

At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 8

1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half-and-half cream

Steps:

  • In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.

CHEESY CLAM CHOWDER



Cheesy Clam Chowder image

I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

2 cups chicken broth
2 cans (6-1/2 ounces each) chopped clams, undrained
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 celery ribs, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
1 cup cubed process cheese (Velveeta)
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1003mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CREAMY CHEESY CLAM CHOWDER



Creamy Cheesy Clam Chowder image

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.

Provided by Rita1652

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

4 lbs littleneck clams
1 cup white wine or 1 cup water
3 tablespoons butter
1 slice bacon, chopped into small pieces
1 large onion, chopped
2 stalks celery, minced
2 garlic cloves, minced
1 cup carrot, diced finely
1/4 cup flour
4 cups clam juice (from steaming clams and bottled juice)
1 (8 ounce) can baby clams
1 cup light cream
1 cup heavy cream
3 medium potatoes, boiled, peeled, and diced
1 cup frozen peas
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 cup shredded cheddar cheese
hot pepper sauce
scallion, thinly sliced (to garnish)

Steps:

  • Steam clams open in a cup of wine in a heavy pot.
  • Remove from pot and cool.
  • Remove clams from shells.
  • Rinse the clams well.
  • Strain clam broth through a mesh screen or cheesecloth.
  • Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
  • Set aside.
  • In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
  • Slowly stir in the flour and cook for two minutes, stirring well.
  • Add reserved clam juices to the sauté mixture.
  • Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
  • Add creams and simmer 20 minutes.
  • Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
  • Add cheese till melted through.
  • Do not allow to boil as this will toughen the clams.
  • Season with salt and hot pepper sauce to taste.
  • Garnish with scallions.

QUICK AND EASY CLAM CHOWDER



Quick and Easy Clam Chowder image

The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.

Provided by Deena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 8h10m

Yield 10

Number Of Ingredients 6

1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream

Steps:

  • Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
  • Cover, and cook on low for 6 to 8 hours.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 17.6 g, Cholesterol 134.3 mg, Fat 32.5 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 19 g, Sodium 739.6 mg, Sugar 2.6 g

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

EASY CREAMY CLAM CHOWDER



Easy Creamy Clam Chowder image

Make and share this Easy Creamy Clam Chowder recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

3/4 cup butter
1 large onion, finely chopped
2 medium carrots, peeled and finely diced
2 small celery ribs, finely diced
1 tablespoon fresh minced garlic (can use more)
1/2 teaspoon crushed red pepper flakes (or to taste)
2 (10 3/4 ounce) cans cream of potato soup, undiluted
3 (6 1/2 ounce) cans minced clams
3 tablespoons cornstarch
1 quart half-and-half cream
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)
parmesan cheese (optional and to taste)

Steps:

  • In a heavy pot melt butter over medium-high heat.
  • Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
  • Add in garlic and chili flakes; cook stirring for 2 minutes.
  • Stir in the two cans potato soup and two cans clams WITH their juice. .
  • Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
  • In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
  • Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
  • Season with salt if using.
  • Ladle into bowls and sprinkle Parmesan cheese on top.

Nutrition Facts : Calories 647.5, Fat 45.4, SaturatedFat 27.3, Cholesterol 187.5, Sodium 1168.7, Carbohydrate 29.9, Fiber 1.6, Sugar 4.1, Protein 30.6

CREAMY CLAM CHOWDER



Creamy Clam Chowder image

This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

12 cherrystone clams (1 1/2 pounds), scrubbed well
2 slices bacon, finely chopped
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1 pound new potatoes, peeled and cut into 1 1/2-inch chunks
3/4 cup heavy cream
Dash of hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

  • In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
  • In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
  • Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.

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