Cheater Clam Chowder Recipes

CHEATER CLAM CHOWDER

Steps:

• Dump both cans of Chowder into a medium pot. Do not dilute.
• Turn the heat to medium-high.
• Dice the cooked potatoes. I leave the skins on but you can peel them. Add them to the chowder.
• Stir in the herb de Provence.
• Add the beer. I use Rolling Rock Pale Ale or Pabst Blue Ribbon Beer. You can use vegetable stock or a vegetable bouillon cube and 10-12 oz of water.
• Stir occasionally until the chowder comes to a boil. As soon as it boils turn off the heat but leave the pot on the stove eye.
• Add the butter and stir until it is melted. Serve with Saltine or Oyster Crackers.

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 (ALMOST) INSTANT CREAMY SEAFOOD CHOWDER

Steps:

• In a large pot heat soup, milk, clams (and juice) , scallops and vegetables over medium-high heat. Simmer until scallops are cooked through.
• Add in the thawed cooked shrimp and simmer 5 minutes.
• serve with crusty bread and a nice salad for a complete meal!