Jazzed Up Clam Chowder Recipes

JAZZED-UP CLAM CHOWDER

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

CLAM CHOWDER, LIGHTENED UP

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.

CLAM CHOWDER

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.

MY BEST CLAM CHOWDER

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.

CHEATER'S CLAM CHOWDER

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.

CANNED CLAM CHOWDER MADE BETTER

Steps:

• Pour soup into 2 quart sauce pan.
• Add chopped clams and 2 tablespoons of juice from clams.
• Add thyme, salt and pepper.
• Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
• Place in individual bowls and sprinkle with crumbled bacon and serve.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.