Sarges Clam Chowder Recipes

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MANHATTAN STYLE CLAM CHOWDER



Manhattan Style Clam Chowder image

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Provided by Halie

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 3h50m

Yield 12

Number Of Ingredients 15

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Steps:

  • Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  • Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g

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

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