Jazzed Up Clam Chowder Recipes

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CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

  • First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
  • Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
  • Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

JAZZED-UP CLAM CHOWDER



Jazzed-Up Clam Chowder image

No one ever guesses that my dressed-up chowder comes from canned ingredients. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings (1 quart).

Number Of Ingredients 6

1 can (19 ounces) chunky New England clam chowder
1 can (8-1/4 ounces) cream-style corn
2/3 cup 2% milk
2 tablespoons shredded cheddar cheese
2 tablespoons bacon bits
2 tablespoons minced chives

Steps:

  • In a 1-1/2-qt. microwave-safe dish, combine the clam chowder, corn and milk. Cover and microwave on high until heated through, 4-6 minutes, stirring every 2 minutes. Sprinkle servings with cheese, bacon and chives.

Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 780mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

CHEATER'S CLAM CHOWDER



Cheater's Clam Chowder image

Make and share this Cheater's Clam Chowder recipe from Food.com.

Provided by DMAZ4665

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) can condensed new england clam chowder (or 15 oz.)
1 (10 ounce) can condensed cream of celery soup
1 (10 ounce) can condensed cream of potato soup
1 (6 ounce) can minced clams
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
3 cups fat-free half-and-half
1 cup 2% low-fat milk
3/4 cup shredded low-fat cheddar cheese
4 cooked diced potatoes (peeled)
3 teaspoons dried dill
1 1/2 teaspoons dried basil
2 teaspoons garlic powder
salt and pepper

Steps:

  • In large pan cook onion& celery in margerine.
  • Add remaining ingredients except cheese.
  • Heat thoroughly, stirring often.
  • Add cheese& stir until melted.
  • Note: Will thicken once refrigerated.
  • Add more milk when reheating.

Nutrition Facts : Calories 586, Fat 15, SaturatedFat 6.2, Cholesterol 55.3, Sodium 1601.5, Carbohydrate 82.2, Fiber 6.8, Sugar 17.5, Protein 31.5

CANNED CLAM CHOWDER MADE BETTER



Canned Clam Chowder Made Better image

This is quick for dinner. Just dressed up canned chowder. Serve with oyster crackers and a salad and dinner is on the table.

Provided by cathy.johnson

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 (18 1/2 ounce) cans ready to serve New England clam chowder
1 (6 1/2 ounce) can chopped clams
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
4 slices bacon, cooked crisp and crumbled

Steps:

  • Pour soup into 2 quart sauce pan.
  • Add chopped clams and 2 tablespoons of juice from clams.
  • Add thyme, salt and pepper.
  • Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
  • Place in individual bowls and sprinkle with crumbled bacon and serve.

Nutrition Facts : Calories 321.9, Fat 15.9, SaturatedFat 4.2, Cholesterol 41.4, Sodium 2163.1, Carbohydrate 24.3, Fiber 1.7, Sugar 1.2, Protein 19.8

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