Five Clam Chowder With Blissful Mash Recipes

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EASY 5-CAN CLAM CHOWDER (AND A JAR!)



Easy 5-Can Clam Chowder (And a Jar!) image

A very simple way to make clam chowder. You do not dilute the soups at all, just dump them in. This is really nice served in individual bread bowls.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (6 1/2 ounce) cans chopped clams, drained
1 (10 1/2 ounce) can cream of celery soup, undiluted
1 (10 1/2 ounce) can cream of potato soup, undiluted
1 (10 1/2 ounce) can cream of mushroom soup, undiluted (optional)
1 (2 ounce) jar pimientos, chopped and drained
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Steps:

  • Mix all of the ingredients together. If you feel the need, you may add a little milk to bring it to the right consistency.
  • Heat this whatever way is best for you: stovetop, crockpot, microwave, campfire, etc. Watch closely so it doesn't burn. When hot, serve.

Nutrition Facts : Calories 180.8, Fat 5.7, SaturatedFat 1.7, Cholesterol 39.3, Sodium 1295, Carbohydrate 16.4, Fiber 1.1, Sugar 2.7, Protein 15.6

FIVE CLAM CHOWDER WITH BLISSFUL MASH



Five Clam Chowder with Blissful Mash image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 27

3 corn cobs (corn kernels removed and reserved)
2 diced leeks
1/2 head of garlic
3/4 chopped onion
1/4 bunch thyme
Bacon rind or smoked ham hock
Stalk celery chopped
4 quahog clams
1/4 cup white wine
3 cups of chicken broth fresh or canned
1/4 cup butter
8 medium red bliss potatoes
1/2 cup heavy cream
1/4 cup butter
Salt and pepper
3 tablespoons butter
2 tablespoon garlic
1 tablespoon chopped thyme
12 cockles
12 mahoganies
12 littleneck clams
6 razor clams
12 steamer clams
1/4 cup chicken broth
1/2 cup heavy cream
1 stalk celery diced
1/4 cup diced rendered bacon

Steps:

  • Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper. Cook until the onions are translucent (no color on vegetable). Add white wine and chicken broth and simmer until the quahogs are open. Strain and reserve broth. Cook potatoes in salted water until soft. Heat the butter and heavy cream. Strain the potatoes and add warm cream and butter. Mash potatoes and add salt and pepper to taste. In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme. Then add all clams and 1/4 cup chicken broth. Cover and steam until clams are open. Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon. Place a dollop of blissful mashed potatoes in each bowl. Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top. Ladle 8 ounces of the chowder broth over clams and adjust the seasoning.

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