Cricketbirds Clam Chowder Recipes

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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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 III



Clam Chowder III image

Very basic and easy, and by no means low in fat, but very well worth it.

Provided by BABYBLUEUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 6

Number Of Ingredients 11

1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
½ teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
½ teaspoon white sugar
¾ cup butter, melted
¾ cup all-purpose flour

Steps:

  • In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
  • In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
  • Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

Nutrition Facts : Calories 705.6 calories, Carbohydrate 46.6 g, Cholesterol 182.9 mg, Fat 43.6 g, Fiber 2.8 g, Protein 32.6 g, SaturatedFat 26.3 g, Sodium 741.9 mg, Sugar 3.1 g

MIKE'S CLAM CHOWDER



Mike's Clam Chowder image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 12

5 cups clam juice
1 pound potatoes, diced
5 slices bacon, 1/2-inch dice
1 small yellow onion, diced
3 bay leaves
1 tablespoon freshly chopped thyme leaves
1/2 stick butter
1/2 cup all-purpose flour
2 cups half and half
2 pounds fresh or frozen clams, diced
2 tablespoons freshly chopped parsley leaves
Kosher salt and white pepper

Steps:

  • Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.
  • To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
  • Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

CLARISSA'S CLAM CHOWDER



Clarissa's Clam Chowder image

This creamy, milk-based New England chowder (or "chowdah" to Boston locals) is filled with chunks of potato, bacon for salty flavor and plenty of fresh clams. Get your oyster crackers ready for serving and don't even think about including tomatoes; this isn't Manhattan.

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

2 pints (1 quart or 4 cups) fresh clams
8 ounces speck di prosciutto or other interesting bacon, cut into small pieces
3 small onions, finely diced
1 1/2 pints (3 cups) boiling water
1 1/2 pounds potatoes, peeled and diced
Black pepper, freshly ground
1 1/2 pints (3 cups) milk
Crumbled crackers, to serve

Steps:

  • Shuck the clams or steam them open using a little white wine. Keep all the liquor from the shells.
  • In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes. Remove from the heat and allow to sit for 1 hour.
  • Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of a lot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald.

CLAM CHOWDER



Clam Chowder image

Provided by Sandra Lee

Time 35m

Yield 3 servings

Number Of Ingredients 12

1 tablespoon butter
1/2 onion, minced
3 tablespoons dry vermouth
1 can or jar clams in juice
1 cup heavy cream
Salt and white pepper
Sugar
1 can potato soup
1/2 teaspoon truffle oil, optional
Brioche croutons, optional
Sourdough bread bowls, optional, for serving
Chopped parsley leaves, for garnish

Steps:

  • In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;

CLASSIC CLAM CHOWDER



Classic Clam Chowder image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

4 slices bacon, chopped
Olive oil
1 onion, chopped
2 garlic cloves, smashed
6 sprigs fresh thyme
1 bay leaf
16 littleneck clams, scrubbed well
1/2 lemon, juiced
1/2 cup white wine
3 cups water
2 tablespoons butter
Extra-virgin olive oil
2 garlic cloves, minced
Leaves from 4 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups heavy cream
2 Idaho potatoes, peeled and diced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Common Crackers, recipe follows
2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin
3 tablespoons extra-virgin olive oil
3 tablespoons butter, melted

Steps:

  • Start by making the clam broth: Put a large pot over medium heat, add the bacon and saute until the fat is rendered and the bacon is browned, about 5 minutes. Remove the cooked bacon pieces from the pot and reserve them for something else. Add a 1-count of olive oil, the onion, garlic, thyme, and bay leaf and cook, stirring, until the vegetables are translucent, 3 to 5 minutes. Add the clams, lemon juice, white wine, and water and bring to a low boil. Reduce the heat, cover the pot, and simmer for 10 or 15 minutes to steam open the clams. Remove the clams from the pot, discarding any that don't open. Strain the broth into a bowl. Pull the clams out of their shells, chop them, and set them aside separately; discard the shells. Set the broth aside.
  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the bacon, onion, garlic, and thyme and cook until the bacon renders its fat and the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the clam broth and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Add the chopped clams and season with salt and pepper.
  • Now add the 16 clams in their shells. Cover and simmer to open the clams, about 10 minutes. Stir in the parsley and serve hot, with the common crackers.
  • Preheat the oven to 350 degrees F.
  • Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
  • Yield: 2 cups
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Inactive Prep Time: none
  • Ease of preparation: easy

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

  • First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
  • Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
  • Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

NEW ENGLAND CLAM CHOWDER I



New England Clam Chowder I image

Hot and hearty recipe that will warm you up on cold winter days.

Provided by Debbie2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 9

4 slices bacon, diced
1 ½ cups chopped onion
1 ½ cups water
4 cups peeled and cubed potatoes
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Steps:

  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 24 g, Cholesterol 101.4 mg, Fat 22.5 g, Fiber 2.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 706.2 mg, Sugar 2 g

IVAR'S CLAM CHOWDER



Ivar's Clam Chowder image

I've had this recipe for three years. If I remember right the person who gave it to me said it came from a newspaper article from Seattle Washington. I love this recipe. Just be careful not to make this when you're really tired. Worst cooking disaster was misreading 1/2 tea sugar for 1/2 cup. Talk about yuck! Cooking and prep time is just a guess. It's been a good year since I made this last.

Provided by LisaA

Categories     Chowders

Time 40m

Yield 1 pot

Number Of Ingredients 10

2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter or 3/4 cup margarine
3/4 cup flour
4 cups half-and-half, warmed
1 teaspoon salt, to taste
1 dash pepper
1/2 teaspoon sugar

Steps:

  • In a medium saucepan, drain the juice from the clams; set the clams aside.
  • Combine clam juice with the onions, celery and potatoes.
  • Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
  • In a large saucepan, melt the butter.
  • Add flour and stir in to the butter.
  • Slowly whisk in the warm half-and-half.
  • Cook and whisk until smooth and thick, about 5 minutes.
  • If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
  • Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
  • Stir well and adjust the seasonings if necessary.

Nutrition Facts : Calories 3662.9, Fat 256.8, SaturatedFat 158.2, Cholesterol 908.4, Sodium 4457.6, Carbohydrate 207.5, Fiber 13.5, Sugar 15, Protein 137.6

DISNEYLAND'S CLAM CHOWDER RECIPE



Disneyland's Clam Chowder Recipe image

If you have tried Disneyland's Clam Chowder, then you know just how amazing it is. With this recipe, you can have it whenever you want!

Provided by Kristen Hills

Categories     Main Course     Soup

Time 50m

Number Of Ingredients 16

5 Tablespoons butter
5 Tablespoons flour
2 Tablespoons vegetable oil
1½ cups potatoes (peeled and diced)
½ onion (diced)
½ red bell pepper (diced)
½ green bell pepper (diced)
2 stalks celery (diced)
2¼ cups clam juice
1½ cups heavy cream
3 (6.5 ounce) cans chopped clams
½ Tablespoon dried thyme
½ teaspoon salt
1 pinch white pepper
½ teaspoon Tabasco sauce
6 slices sourdough bread ((optional))

Steps:

  • Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 minutes over medium heat, stirring often, then set aside.
  • In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
  • Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
  • Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
  • Serve with a side of sourdough bread, if desired.

Nutrition Facts : Calories 458 kcal, Carbohydrate 28 g, Protein 6 g, Fat 37 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 110 mg, Sodium 722 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CLASSIC CLAM CHOWDER



Classic Clam Chowder image

Give leftover mashed potatoes a second life: Make a pot of clam chowder.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Yield 8

Number Of Ingredients 12

2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
½ teaspoon dried thyme leaves
2 bay leaves
1 ½ cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into 1/2 -inch cubes
½ cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Steps:

  • In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
  • Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
  • Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
  • Heat through and serve, garnishing each bowl with reserved bacon.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 32.8 g, Cholesterol 87.2 mg, Fat 8.6 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 4 g, Sodium 552.4 mg, Sugar 2.2 g

CLAM CHOWDER



Clam chowder image

Clam chowder is a rich and creamy soup, bursting with the flavours and textures of shellfish, bacon and potatoes. Serve with crusty bread for a starter

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 45m

Number Of Ingredients 11

1½ kg clams or a mixture of clams and cockles
50g butter
150g unsmoked bacon lardons, cubed pancetta or chopped streaky bacon
1 onion , finely chopped
sprig of thyme
1 bay leaf
1 tbsp plain flour
150ml milk
150ml double cream
2 medium potatoes - about 250 grams, cut into cubes
chopped parsley and crusty bread to serve

Steps:

  • Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
  • Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
  • Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

Nutrition Facts : Calories 433 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 2.9 milligram of sodium

CRICKETBIRDS CLAM DIP



Cricketbirds Clam Dip image

My mother used to make this.......we owned a boat when I was a kid, and EVERY time we went out on it, she made this with carrot and celery strips to scoop it up with. My moms been gone for almost 30 years, but every time I make this for my dad, he says.........I remember how your mom used to make this. It is delicious!!!!! The clams can be chopped or minced, depending on what you like. Save the clam broth from the cans to add in. I couldn't get this in on ingredients. I mix it all up with a potato masher......cooking time is actually chilling time.

Provided by cricketbird

Categories     High Protein

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

1 teaspoon lemon juice
2 (8 ounce) packages cream cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic, minced
3 (6 1/2 ounce) cans minced clams
4 tablespoons clam broth

Steps:

  • Mix all ingredients well, adding broth as needed, until cream cheese is totally blended.
  • Chill.
  • Enjoy -- OMG this is good stuff!

Nutrition Facts : Calories 241.7, Fat 16.9, SaturatedFat 10.1, Cholesterol 87.1, Sodium 225.5, Carbohydrate 4.5, Sugar 0.3, Protein 17.6

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From tastesbetterfromscratch.com


10 BEST CLAM CHOWDER WITH CANNED CLAMS RECIPES | YUMMLY
2022-06-02 whole milk, red bell pepper, bacon, old bay seasoning, clams and 4 more
From yummly.com


CLAM CHOWDER WITH FRESH CLAMS. : TASTE OF SOUTHERN
2014-10-13 Let clams sit in water for 30minutes to purge out any sand. Drain the sink, rinsing away any sand or debris. Repeat the process at least once more, maybe twice, until the water is free of any sand. Use a stiff brush to scrub each clam under cold running water.
From tasteofsouthern.com


DAVE'S SEAFOOD CLAM CHOWDER FOR A CROWD RECIPE-IT'S THE BEST ...
Dave’s Seafood Clam Chowder Recipe. 7 Stalks of Celery, diced. 1 large onion, diced. 8 Medium Yukon Golds, cut into 1/2 inch pieces, plus water for boiling. 1/2 Tablespoon Chicken Bullion for boiling ( I use Better then Bullion) 2 Tablespoons salt for boiling potatoes. 12 Slices Bacon, Chopped. 4 Cups Water . 5 cups milk. 1/2 stick butter for roux. 2T olive oil for roux. 1/3 …
From theeverythinghousewife.com


EASY CLAM CHOWDER RECIPE! - JULIE'S EATS & TREATS
2022-02-14 Stir out any lumps before adding each cup of milk. Once all of the milk is added, bring the soup to a boil. As it starts to thicken, lower the heat to maintain a simmer. Add the cooked potatoes and chopped clams along with the clam juice and stir to combine. Taste the soup and add more salt, if needed, before serving it.
From julieseatsandtreats.com


MO'S CLAM CHOWDER RECIPE - BOWL ME OVER
2021-11-09 Dice the vegetables, drain the clams reserving juice. Add the butter to the pot with the bacon grease, then add the onion, celery and carrots sauté over medium heat until softened. Stir in the flour and season. Cookout the flour. Add the chicken stock and clam juice. Increase the heat to high and bring to a boil.
From bowl-me-over.com


NEW ENGLAND CLAM CHOWDER - THE SEASONED MOM
2020-07-14 Step 3: Add Flour, Clam Juice and Potatoes. Once the onion is soft, add the flour and cook, stirring constantly, for about 1-2 minutes. It will bubble and thicken. Drain the clams, reserving the liquid in a large measuring cup. You should have about 2 cups of clam juice, so you can add water to the clam juice, as necessary, to equal 2 cups if you're a little bit short.
From theseasonedmom.com


ULTIMATE CLAM CHOWDER - DINNER, THEN DESSERT
2019-02-04 Add the bacon to a large dutch oven over medium heat and cook until crisp, remove and leave fat behind then add in the onion, garlic, celery, carrots, salt and pepper and cook for 3-4 minutes before adding in the juice from all the cans of clams, the clam juice and the potatoes and cook on medium heat for 15 minutes until the carrots and potatoes are tender.
From dinnerthendessert.com


SEARCH FOR RECIPES
For the clam chowder:1) Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot.
From foodnetwork.co.uk


THICK NEW ENGLAND CLAM CHOWDER RECIPE
2021-09-03 Cook for about one minute, before adding in the diced mini potatoes. Bring to a boil and reduce the heat to a low simmer, cooking till the potatoes are fork tender *about 10 minutes. Then remove the bay leaf. Pour in the chopped clams and season with pepper and old bay seasoning. Then simmer on medium - low heat for about 3-5 minutes.
From canadiancookingadventures.com


NEW ENGLAND CLAM CHOWDER - DINNER AT THE ZOO
2020-01-08 Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove the bacon from the pot and drain on paper towels. Add the onions and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
From dinneratthezoo.com


CLAM CHOWDER | JENNIFER COOKS
2016-01-04 Bring to a boil, then reduce to a medium-low simmer. Partially cover and cook on medium-low heat for about 20 minutes or until potatoes are tender. Stir in clams with juice. Whisk together milk and flour until smooth and no lumps are present. Stir milk-flour mixture into soup and stir until well combined. Simmer for about 10 minutes, stirring ...
From jennifercooks.com


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