Cheesy Clam Chowder Recipes

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CREAMY CHEESY CLAM CHOWDER



Creamy Cheesy Clam Chowder image

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.

Provided by Rita1652

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

4 lbs littleneck clams
1 cup white wine or 1 cup water
3 tablespoons butter
1 slice bacon, chopped into small pieces
1 large onion, chopped
2 stalks celery, minced
2 garlic cloves, minced
1 cup carrot, diced finely
1/4 cup flour
4 cups clam juice (from steaming clams and bottled juice)
1 (8 ounce) can baby clams
1 cup light cream
1 cup heavy cream
3 medium potatoes, boiled, peeled, and diced
1 cup frozen peas
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 cup shredded cheddar cheese
hot pepper sauce
scallion, thinly sliced (to garnish)

Steps:

  • Steam clams open in a cup of wine in a heavy pot.
  • Remove from pot and cool.
  • Remove clams from shells.
  • Rinse the clams well.
  • Strain clam broth through a mesh screen or cheesecloth.
  • Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
  • Set aside.
  • In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
  • Slowly stir in the flour and cook for two minutes, stirring well.
  • Add reserved clam juices to the sauté mixture.
  • Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
  • Add creams and simmer 20 minutes.
  • Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
  • Add cheese till melted through.
  • Do not allow to boil as this will toughen the clams.
  • Season with salt and hot pepper sauce to taste.
  • Garnish with scallions.

CHEESY CLAM CHOWDER



Cheesy Clam Chowder image

I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

2 cups chicken broth
2 cans (6-1/2 ounces each) chopped clams, undrained
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 celery ribs, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
1 cup cubed process cheese (Velveeta)
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1003mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CHEESY CLAM CHOWDER



Cheesy Clam Chowder image

This is an easy recipe my Grandfather found on the back of a can years ago. He made it because it used up several things he had on hand. He became known for it in the family. It's not good for you and looks horrible but is nice to have at least once a year. It's better the next day. On first bite you might think it's strange but then as you eat it, it becomes addictive. Don't rate it until it's second day! **My Grandmother just told me that this was a recipe SHE found and adapted over the years and was only known as my Grandpa's recipe because he always said "Make me MY soup!". And when my Aunts and Uncles want the recipe they ask for Dad's soup recipe.**

Provided by Engrossed

Categories     Chowders

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 (10 ounce) cans Campbell's cheddar cheese soup
1 (28 ounce) can diced tomatoes or 1 (28 ounce) can stewed tomatoes
1 (28 ounce) can clams
1 (4 ounce) cube margarine
1 (10 ounce) bag frozen onions
2 (12 ounce) cans evaporated milk (or equivalent of 4 cans fresh milk)
2 bay leaves (important)
salt
pepper
various seasoning

Steps:

  • In large pot melt cube of butter and saute bag of onions in it.
  • If using stewed tomatoes, dice them and add to pot.
  • Add rest of ingredients to pot. Stir.
  • Cook real slow over low heat for 3-4 hours.
  • This probably will work in a crockpot.

Nutrition Facts : Calories 356.5, Fat 20.8, SaturatedFat 7.2, Cholesterol 63.2, Sodium 663.3, Carbohydrate 22.9, Fiber 2.1, Sugar 5.3, Protein 20.5

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