Clam Ham Chowder 2 Lb Recipe 455

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NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY



Newest New England Ham & Clam Chowder for the Family image

Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!!

Provided by Debber

Categories     Chowders

Time 1h15m

Yield 1 big pot!!!, 12-15 serving(s)

Number Of Ingredients 12

8 slices bacon (at least, more is good too)
1 large onion, chopped
1 -2 tablespoon butter
8 large potatoes, peeled, chopped
1 green bell pepper, deseeded & chopped (or red, orange, yellow)
1/4 lb ham, diced (optional)
1 (46 ounce) can clam juice, divided
2 cups whipping cream, divided (half-n-half or milk)
2 tablespoons cornstarch
salt & pepper, to taste
1 pinch parsley
2 (6 ounce) cans clams, reserve juice (chopped or minced)

Steps:

  • In a soup pot, brown the bacon; set aside when crisp.
  • Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes.
  • Add green pepper to the pot, saute for about 1 minute.
  • Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
  • Simmer until the potatoes are just starting to get soft (20 minutes?).
  • Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer.
  • Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking.
  • ****If you'd like to have a more "rich" chowder, add the butter now.****.
  • Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please).
  • Add salt and pepper to taste along with pinch (or two) of parsley.
  • Remove from heat and add the clams; stir. Allow to rest for two - three minutes.
  • Crumble crisp bacon over top of soup; stir.
  • Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese.
  • VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels.
  • ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).

Nutrition Facts : Calories 489.2, Fat 23.2, SaturatedFat 12.1, Cholesterol 76.7, Sodium 572.5, Carbohydrate 59.8, Fiber 6.2, Sugar 6.3, Protein 12

CLAM CHOWDER 2



Clam Chowder 2 image

[DRAFT]

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 26

5 pounds littleneck clams, scrubbed in cold water until no grit remains on the shells
8 ounces pre-sliced bacon, cut into 1-inch pieces
Dried Aleppo pepper (or any other smoky dried pepper), for dusting
2 tablespoons unsalted butter
2 stalks green celery, washed, trimmed and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 cloves garlic, peeled and minced
2 leeks (white and light green part only), cleaned and diced
1 small yellow onion, peeled and diced
1 cup dry vermouth
2 cups heavy cream
1 tablespoon chopped fresh thyme
4 Yukon gold potatoes, washed and cut into 3/4-inch dice
2 bay leaves
Hot sauce, for flavor
Worcestershire sauce, for flavor
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 tablespoon dry marsala
Baked Bread, for dipping, recipe follows
Eight 3/4- to 1-inch-thick slices sourdough bread
6 tablespoons unsalted butter
4 cloves garlic, peeled, halved lengthwise and cut into thin slices
Kosher salt and freshly ground white pepper
2 teaspoons paprika
1 teaspoon dill seeds

Steps:

  • Place a large pot or rondeau on the stove and add 3 cups water. Bring the water to a boil and add the clams. Cook until the clams pop open. Though it is important to stir the clams as they cook, take care because the shells are fragile and break easily. Put the clams in a colander and reserve the cooking liquid. Shell the clams; discard the shells and reserve the clam meat and the liquid separately. Add the bacon to another large pot and cook over medium heat until crispy. Drain the bacon with a slotted spoon onto a paper towel, dust with Aleppo pepper and set aside. Add the butter to the bacon fat in the pot and quickly cook the celery, about 1 minute. Sprinkle with salt and black pepper. Remove the celery with a slotted spoon and set aside. Add the garlic, leeks and onions to the pot and sprinkle with salt and black pepper. Cook until the vegetables become tender and translucent, 3 to 5 minutes. Add the vermouth. Continue to cook until almost all of the liquid has evaporated, 8 to 12 minutes. Meanwhile, in another large pot, combine the cream, thyme, potatoes and bay leaves. Bring the mixture to a gentle simmer and cook until the potatoes are tender, 5 to 8 minutes. Sprinkle with salt and black pepper. Add a splash of hot sauce and Worcestershire. Stir to blend. Taste for seasoning. There is a good chance there will be grit in the clam cooking liquid. Strain it and add it to the onion/leek mixture. Stir to blend. Taste for seasoning. Combine with the potato mixture. Add the clam meat, reserved celery, tarragon and dill. Remove and discard the bay leaves. Add the marsala. Taste for seasoning. Add more cream and water if needed. Top with the bacon just before serving and serve with the Baked Bread. Cook's Note: When you strain the clam liquid, line the strainer with cheesecloth to catch any remaining grit.
  • Baked Bread for Clam Chowder Dipping:
  • Preheat the oven to 350 degrees F. Arrange the bread on a baking sheet in a single layer. Melt the butter in a small skillet over low heat and add the garlic. Sprinkle with salt and white pepper. Heat gently for 1 minute. Use a pastry brush to coat the bread slices with the butter. Pour any remaining butter into the bottom of the baking sheet. Dust the bread with the paprika and dill seeds. Place the baking sheet in the center of the oven and bake until the slices are browned and crispy, 12 to 15 minutes. Remove and cool for a minute before serving alongside the soup.
  • Active Time: 50 minutes Total Time: 1 hour 45 minutes

CLAM HAM CHOWDER 2 LB RECIPE - (4.5/5)



CLAM HAM CHOWDER 2 LB Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 14

2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
2 LB DICED HAM
2 LB RED ONIONS
2 LB RED POTATOES
2 HEADS CELERY DICED
2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
1 - 50 OUNCE CAMPBELL'S CREAM OF MUSHROOM SOUP
1 - 50 OUNCE CAN OF WATER
4 TBSP EXTRA VIRGIN OLIVE OIL
4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
PEPPER TO TASTE
OPTIONAL
LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS

Steps:

  • OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MEDIUM HEAT, WASH AND REMOVE SKIN OF POTATOES,, THEN DICE,,, PLACE INTO THE MUSHROOM SOUP, COOK TILL THE POTATOES ARE FIRM AND TENDER. DURING THE COOK TIME OF THE POTATOES PREPARE THE FOLLOWING, WASH AND DICE THE ONIONS AND CELERY. SET ASIDE FOR THE MOMENT. IN ANOTHER LARGE POT (LARGE ENOUGH TO HOLD ALL OF THE ONIONS AND CELERY ) POUR IN OLIVE OIL AND MINCED GARLIC,, HEAT OVER MEDIUM HEAT TILL HOT, THEN ADD IN ONIONS AND CELERY, SAUTÉ TILL TRANSLUCENT, WHEN THE POTATOES ARE READY , ADD ONIONS AND CELERY MIX TO POT, ADD IN MIX VEGGIES. STIR IN WELL. LOWER HEAT TO LOW AND LET HEAT THROUGH,, TASTE ADD IN PEPPER FOR MORE TASTE, THEN ADD IN DICED HAM AND CLAMS,,, HEAT THROUGH APPROX 30 MINUTES TO 1 HOUR. SERVE WHILE HOT

2 LB CLAM CHOWDER RECIPE - (4.6/5)



2 LB CLAM CHOWDER Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 15

1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
1 1/2 - 50 OUNCE CANS OF WATER
2 LB RED POTATOES DICED
2 LB RED ONIONS DICED
2 STALKS CELERY DICED
2- 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE )
4 TBSP EXTRA VIRGIN OLIVE OIL
4 TBSP MINCED GARLIC
1 TSP PEPPER(MORE TO TASTE )
1 TSP SALT
1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
OPTIONAL
2 LB CARROTS DICED OR SLICED
4 TBSP BUTTER
1/3 CUP BROWN SUGAR

Steps:

  • IN A LARGE 10 - 12 QUART STOCK POT OR STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER MEDIUM HEAT WASH AND DICE YOUR POTATOES TOSS INTO STOCK POT AND MIX IN,,, LEAVE ON HIGH FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER. DICE YOUR ONIONS AND CELERY, SET ASIDE IN A MEDIUM STOCK POT PLACE OLIVE OIL AND GARLIC... HEAT OVER MEDIUM TILL OLIVE OIL AND GARLIC BECOMES HOT. THOUGH DOES NOT SMOKE.. ADD IN ONIONS AND CELERY SAUTÉ TILL TRANSLUCENT,, 10 TO 15 MINUTES,, ONCE TRANSLUCENT ADD INTO CROCK POT. STILL TILL MIXED THOROUGHLY, IF USING CARROTS. DICE YOUR CARROTS AND PLACE INTO POT, ADD IN 4 TBSP BUTTER AND BROWN SUGAR,, COOK ON LOW TO MEDIUM HEAT TILL CARROTS ARE TENDER, ADD IN CARROTS WHEN TENDER, MIX ... TASTE AND ADD IN PEPPER TO TASTE, THEN ADD IN CLAMS AND SALSA. REDUCE TO LOW FOR ANOTHER HOUR TO HEAT THROUGH,,, SERVE WHEN READY.

CLAM CHOWDER FOR TWO



Clam Chowder for two image

Make and share this Clam Chowder for two recipe from Food.com.

Provided by 89240

Categories     Chowders

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 slice bacon, sliced
1 small onion, chopped fine
1 celery rib, chopped fine
1 tablespoon butter
1 1/2 cups milk
1 (10 ounce) can clams or 2 (6 1/2 ounce) cans minced clams, including the liquor
1/2 lb potato
1/4 chopped scallion top

Steps:

  • In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
  • Stir in the scallion greens and salt and pepper to taste.

Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28

NEW ENGLAND CLAM CHOWDER FOR TWO



New England Clam Chowder for Two image

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 20m

Yield 2

Number Of Ingredients 11

2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Steps:

  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g

EAST HAMPTON CLAM CHOWDER - INA GARTEN



East Hampton Clam Chowder - Ina Garten image

Make and share this East Hampton Clam Chowder - Ina Garten recipe from Food.com.

Provided by MsPia

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 tablespoons butter, divided
2 cups yellow onions, chopped
2 cups celery, medium diced
2 cups carrots, medium diced
2 cups boiled potatoes, peeled and medium diced
1 1/2 teaspoons fresh thyme, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups fresh clams, chopped

Steps:

  • Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
  • Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
  • Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
  • In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
  • Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
  • Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Nutrition Facts : Calories 519.5, Fat 27.6, SaturatedFat 16.7, Cholesterol 106.5, Sodium 1568.3, Carbohydrate 45.3, Fiber 4.3, Sugar 8.1, Protein 23.2

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