Easy 5 Can Clam Chowder And A Jar Recipes
QUICK AND EASY CLAM CHOWDER
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.
Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
QUICK CLAM CHOWDER
Not only is this soup a quick fix, but it's oh-so-tasty. Dressing up canned soups allows you to enjoy the comfort of clam chowder with a fraction of the work. -Judy Jungwirth, Athol, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.
Nutrition Facts : Calories 251 calories, Fat 14g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 985mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
EASY 5-CAN CLAM CHOWDER (AND A JAR!)
A very simple way to make clam chowder. You do not dilute the soups at all, just dump them in. This is really nice served in individual bread bowls.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the ingredients together. If you feel the need, you may add a little milk to bring it to the right consistency.
- Heat this whatever way is best for you: stovetop, crockpot, microwave, campfire, etc. Watch closely so it doesn't burn. When hot, serve.
Nutrition Facts : Calories 180.8, Fat 5.7, SaturatedFat 1.7, Cholesterol 39.3, Sodium 1295, Carbohydrate 16.4, Fiber 1.1, Sugar 2.7, Protein 15.6
CAST IRON CLAM CHOWDER
We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!
Provided by ddmama
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
- Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
- Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
- Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 50.5 g, Cholesterol 94.3 mg, Fat 20.3 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 11.5 g, Sodium 1239.2 mg, Sugar 8.5 g
CLAM CHOWDER USING CANNED CLAMS
Make and share this Clam Chowder Using Canned Clams recipe from Food.com.
Provided by Aroostook
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
- Place liquid in a sauce pan Add onion, S& P and potato.
- Cook at medium heat until veggies are tender (about 10 minutes).
- Reduce heat to low.
- Add clams/mussels, evaporated milk and butter.
- Heat until warmed through Do not boil.
- Check seasoning and serve with oyster (or common) crackers.
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