Moms Best Clam Chowder Recipes

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MOM'S CLAM CHOWDER



Mom's Clam Chowder image

When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right!-Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1/2 cup each chopped onion, celery and carrot
1/4 cup chopped green pepper
3/4 cup butter, divided
3/4 cup all-purpose flour
1 carton (32 ounces) chicken broth
1 bottle (8 ounces) clam juice
1 medium potato, peeled and cubed
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon curry powder
1/4 teaspoon pepper
2 cups half-and-half cream
4 cans (6-1/2 ounces each) minced clams, undrained
1 cup milk

Steps:

  • In a Dutch oven over medium heat, cook the onion, celery, carrot and green pepper in 1/4 cup butter until tender. Add the remaining butter; cook until melted. Sprinkle with flour; stir until blended., Gradually stir in the broth, clam juice, potato and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender, stirring frequently. , Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving.

Nutrition Facts : Calories 266 calories, Fat 18g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 927mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

MOM'S CLAM CHOWDER



Mom's Clam Chowder image

My Mom ran a little restaurant in a bank building and her soups were the best. The most popular one by far was this clam chowder. The only changes I made were to add more clams than she did. I also wait to add the whole milk until the end, because I like mine thicker and that way you can control the thickness to your taste. Enjoy!

Provided by Babs in Toyland

Categories     Chowders

Time 40m

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 10

6 medium potatoes, cubed
1 stick celery, diced
1 carrot, chopped
1 medium onion, diced
3 tablespoons chicken base
1 quart half-and-half cream
1 quart milk
1/2 cup butter
6 tablespoons flour
4 (6 1/2 ounce) cans clams, drained

Steps:

  • Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
  • Cook until tender.
  • In a separate, larger pot, melt butter and whisk in flour.
  • Add the half and half and whisk.
  • Add the veggies with all of their liquid and mix.
  • Add the clams.
  • Heat through, BUT DO NOT Boil.

Nutrition Facts : Calories 559, Fat 31, SaturatedFat 18.9, Cholesterol 123.3, Sodium 296.3, Carbohydrate 47.9, Fiber 4.2, Sugar 2.5, Protein 23.4

MOM'S FAMOUS CLAM CHOWDER



Mom's Famous Clam Chowder image

Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder.

Provided by Pvt Amys Mom

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (6 1/2 ounce) can chopped clams (you can add 2 cans if you really like clams)
1/4 lb bacon (diced)
2 cups bottled clam juice
4 large potatoes (diced)
1 cup diced celery
1/2 cup diced carrot
1 whole onion, chopped
1 quart half-and-half
salt
pepper
1/4 teaspoon thyme
2 tablespoons chopped fresh parsley or 2 tablespoons dried parsley

Steps:

  • Chop or dice all of your vegetables and set aside.
  • Drain clams, save the liquid.
  • (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
  • (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
  • Fry bacon bits and set aside.
  • Drain off all bacon fat but enough to coat the bottom of the pan.
  • Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
  • Add the clam juice, salt and pepper, thyme and chopped parsley.
  • Cook for 20 minutes or until the veggys are all fork tender.
  • Add the 1/2 and 1/2.
  • Add the Bacon.
  • (This is where I divide the soup if you want a pot of potato soup as well).
  • Add the clams.
  • Thicken to desired consistency with cornstarch and water.

Nutrition Facts : Calories 524.2, Fat 27.7, SaturatedFat 14.5, Cholesterol 85.3, Sodium 448.6, Carbohydrate 54.2, Fiber 6.2, Sugar 3.7, Protein 16.6

MOM'S CLAM CHOWDER



Mom's Clam Chowder image

This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too!

Provided by PalatablePastime

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups water
1 pinch salt
4 cups peeled chopped potatoes
1/2 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon celery seed
2 tablespoons dried parsley flakes
1 (12 ounce) can evaporated milk
2 (10 ounce) cans baby clams
salt and pepper

Steps:

  • Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
  • In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
  • Drain juice from clams into potatoes and reserve clams for later.
  • Add parsley and milk to potatoes, and stir well.
  • Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
  • Stir in clams; and season to taste with salt and pepper.
  • Cook for 5-10 minutes more or until heated through.
  • Serve.

MOM'S BEST CLAM CHOWDER



Mom's best clam chowder image

This is my mom's recipe, and I always have loved this

Provided by sherry monfils @smonfils

Categories     Chowders

Number Of Ingredients 16

1/2 pound(s) bacon, cooked, crumbled.
6 tablespoon(s) butter
2 cup(s) chopped onion
1 cup(s) chopped celery
2 teaspoon(s) minced garlic
1 teaspoon(s) salt
1 teaspoon(s) pepper
1/2 cup(s) flour
2 - 10 oz cans baby clams, juice reserved
4 cup(s) water
4 large red-skinned potatoes, diced
1 pinch(es) nutmeg
2 teaspoon(s) worcestershire sauce
1/4 teaspoon(s) hot sauce
2 cup(s) light cream
1 tablespoon(s) fresh chopped chives

Steps:

  • melt butter in lg pot. Add onion, celery and garlic. Cook until tender. Add flour, cook, stirring constantly for 2 min., over medium heat. Add clam juice and water. Bring to a simmer, simmer 15 mins. Add potatoes, nutmeg, worcestershire sauce and hot sauce. Simmer 15 mins. Add cream, and clams. Bring to a slow simmer for about 12 mins or until heated though. Stir in salt and pepper. Sprinkle w/ bacon and chives.

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

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

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

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

MOM'S CLAM CHOWDER RECIPE - (4.6/5)



Mom's Clam Chowder Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 10

3 (6.5 ounce) cans minced clams or 16 ounces chopped clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoonsred wine vinegar
1 1/2 teaspoons kosher salt
ground black pepper to taste

Steps:

  • 1.Drain juice from clams into a large skillet over the onions, celery, potatoes. Add water to cover, and cook over medium heat until tender, about 10-15 minutes 2.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,about 15-20 minutes but do not boil. 3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through,about 5 minutes, stir in vinegar, and season with salt and pepper.

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