Five Clam Chowder With Blissful Mash Recipes

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

Ingredients

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

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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