Dales Best Clam Chowder With Bacon Recipe 455

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DALE'S NEW ENGLAND CLAM CHOWDER RECIPE - (4.5/5)



Dale's New England Clam Chowder Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 14

1 (50-ounce) can cream of mushroom soup (place Sherry in can plus balance of water or juice from clams for a different flavor)
1 (24-ounce) can cream of mushroom soup plus can of water or juice of clams with balance of water to fill can
2 cups Sherry or your favorite white wine, or to taste
1/4 cup extra virgin olive oil
2 tablespoons Knorr chicken flavor bouillon granules
2 pounds crispy bacon, crumbled
2 pounds red potatoes, diced
2 pounds red onions, diced
2 full heads celery, diced
5 tablespoons garlic, minced, or more to taste
Drippings from the bacon
2 (28-ounce) cans polar clams, drained (save juice if using)
Pepper, to taste
1/2 gallon La Victoria Salsa, or your choice

Steps:

  • Cook the bacon until crispy. In a large stock pot add in 50-ounce can cream of mushroom soup, Sherry, chicken and chicken bouillon. Fill 50 ounce can with water or clam juice for a different variation and stir well. If to thick add in more water, place over medium heat, add 24 ounce can of mushroom soup, water and stir. Wash and dice red potatoes and add to soup mix, cook for 20 minutes until potatoes are tender and firm. Wash and dice red onions and celery, saute in 4 tablespoons extra virgin olive oil and garlic and add potatoes once they've cooked. Add bacon and stir. Add bacon grease and thoroughly stir, add pepper to taste. Add more garlic 1 tablespoon at a time to taste. Let simmer 10 to 15 minutes and add clams, continue to simmer for another 10 minutes and serve.

DALES BEST CLAM CHOWDER WITH BACON RECIPE - (4.5/5)



DALES BEST CLAM CHOWDER WITH BACON Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 11

1 - 50 OUNCE CANS OF CREAM OF MUSHROOM SOUP
1 - 1 1/2 - 50 OUNCE CANS OF WATER
2 LB RED POTATOES DICED
2 LB RED ONIONS DICED
2 STALKS CELERY DICED
2 LB CRISPY BACON CRUMBLED SAVE THE DRIPPINGS,,, ADD TO THE SOUP
2 - 28 OZ CANS POLAR CLAMS MINCED ( 14 OZ MEAT, 14 OZ JUICE, SEPARATE JUICE AND DISCARD JUICE, RINSE MEAT IN FRESH WATER )
4 TBSP EXTRA VIRGIN OLIVE OIL
4 TBSP MINCED GARLIC
1 - 64 OUNCE JUG LA VICTORIA THICK AND CHUNKY SALSA
SALT AND PEPPER TO TASTE..

Steps:

  • IN A LARGE 10 - 12 QUART STOCK POT ADD IN MUSHROOM SOUP AND WATER, STIR TILL THOROUGHLY MIXED, OVER LOW TO MEDIUM LOW HEAT, YOU WANT THE SOUP TO BE AT A LOW SIMMER.. THIS WAY THE POTATOES WILL COOK SLOWLY AND ALLOW YOU TO PREPARE THE REST OF THE INGREDIENTS. WASH, PEEL AND DICE YOUR POTATOES INTO SMALL BITE SIZE PIECES, TOSS INTO STOCK POT AND MIX IN,,, LET SIMMER FOR 3 TO 4 HOURS UNTIL POTATOES ARE TENDER. AS THE POTATOES COOK DO THE FOLLOWING: COOK BACON TILL CRISPY, LET COOL AND CRUMBLE. SAVE THE DRIPPINGS. 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 REMOVE FROM HEAT AND SET ASIDE. WHEN THE POTATOES ARE FIRM AND TENDER ADD IN: CELERY AND ONION MIX,,, INCLUDING ALL THE DRIPPINGS. ADD IN CRUMBLED BACON AND THE DRIPPINGS THEN ADD IN CLAMS AND SALSA. ALLOW 1 HOUR TO HEAT THROUGH,,, SERVE WHEN READY. TASTE AND ADD IN PEPPER TO TASTE,

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