Noahs Ark Clam Chowder Recipes

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COPYCAT NOAH'S ARK FAMOUS CLAM CHOWDER



Copycat Noah's Ark Famous Clam Chowder image

The secret to copying Noah's Ark's famous clam chowder is using two kinds of soup mixed with clams, sauteed onions, and a lot of rich half-and-half.

Time 1h5m

Yield 8

Number Of Ingredients 6

1/2 cup butter
1 small onion, chopped
1 can (8 ounce size) clams, drained
2 cans (10.75 ounce size) New England clam chowder
3 cans (10.75 ounce size) cream of potato soup
1 quart half and half

Steps:

  • Heat the butter in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, for 2 minutes or until they begin to soften. Add the clams, clam chowder, cream of potato soup, and the half and half. Mix well. Bring the soup to a very low simmer and let cook for one hour. You can also let it simmer in a crock pot on low for 2 hours.

Nutrition Facts :

NOAH'S ARK CLAM CHOWDER



Noah's Ark Clam Chowder image

Make and share this Noah's Ark Clam Chowder recipe from Food.com.

Provided by Darlene Summers

Categories     Chowders

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 cans cream of potato soup
2 cans cream of celery soup
2 cans new england clam chowder
2 tablespoons butter
1 pint half-and-half
1 can minced clams

Steps:

  • Put all ingredients in crockpot.
  • Cook on low for 4 hours.

NOAH'S ARK FAMOUS CLAM CHOWDER



Noah's Ark Famous Clam Chowder image

Noah's Ark was a landmark restaurant in St. Charles, Missouri. The restaurant was built in the shape of an ark and had lifesize animal statues inside and out. My mom worked at the Noah's Ark Hotel for years. Time marches on, the restaurant and hotel have both been closed for many years and finally the ark was torn down, for new construction. The good news is that the animals will continue to be a part of the new establishments that will be built.Enjoy the wonderful chowder.

Provided by Kit_Kat

Categories     Chowders

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 small onion, diced
1 (8 ounce) can clams, drained
2 (10 3/4 ounce) cans New England clam chowder
3 (10 3/4 ounce) cans cream of potato soup
1 quart half-and-half cream

Steps:

  • Sautee onion in butter for 2-3 minutes.
  • Add clams, soups, and half & half.
  • Simmer 3 hours of put in a crock pot for 6 hours on low.

RHODE ISLAND CLAM CHOWDER



Rhode Island Clam Chowder image

Unlike cream- or tomato-based chowders, the Rhode Island version has a clear broth to showcase the briny best in the clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 9

3 pounds large clams in the shell, preferably chowder or quahog, scrubbed
3 slices bacon, for serving
2 tablespoons bacon fat or extra-virgin olive oil
1 1/2 cups finely chopped onion (1 medium onion)
3/4 cup thinly sliced leek, white and pale-green parts only, rinsed well (about 1 leek)
1/4 cup dry white wine
1 1/2 pounds small red potatoes, preferably fingerlings, cut into chunks
Coarse salt (optional)
Fresh basil leaves, torn (from a few sprigs), for serving

Steps:

  • Bring 8 cups water to a boil in a large pot. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes and discard any chowder clams that have not opened after 6 minutes and quahogs after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 5 cups. Remove clams from shells; roughly chop clams.
  • Cook bacon in a medium pot over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Add bacon fat or oil to fat in pot, and reduce heat to medium. Add onion and leek, and saute until softened, about 8 minutes.
  • Add wine, and bring to a boil, scraping up browned bits. Add potatoes and reserved clam broth. Bring to a simmer, and cook until potatoes are tender. Stir in clams, and season with salt. Serve immediately with crumbled bacon and basil.

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

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

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