POTATO-CLAM CHOWDER
Soup from a potato mix? We're talking fast and flavorful!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
- Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
- Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 11 g, TransFat 0 g
ALASKAN CLAM AND POTATO SOUP
There are perks to living in Alaska! Digging for razor clams on the Kenai Peninsula is one of them. I pressure can my minced clams in 1/2 pint jars so that I have them on the shelf whenever I want them and they don't get lost in the freezer. My mom almost always bought canned clams for her potato soup. I love this soup served...
Provided by Sherry Blizzard
Categories Seafood
Time 55m
Number Of Ingredients 12
Steps:
- 1. These are the ingredients you will need. Note: If you want a richer soup, you can use heavy cream or half and half. *I was out of celery the day I made this, you really do want celery---NOT celery seed as pictured here.
- 2. Combine the first 5 ingredients in a soup pot or Dutch oven. Cook until potatoes and carrots are tender (about 10-15 minutes).
- 3. Add bacon, clams, milk and butter. Stir until heated through and butter is melted. Take off the heat and stir in sour cream, sprinkle with diced green onions and salt and pepper.
HALIBUT & POTATO CHOWDER
Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
POTATO AND CLAM CHOWDER
I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.
Provided by LOUISE GOLDEN
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot saute (sweat) chopped onions in olive oil.
- Peel and dice potatoes into small bites and add to onions and olive oil.
- Add cayenne pepper, black pepper and salt.
- Cook potatoes with 1/4 cup of water covered until fork tender.
- In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
- Add flour and butter mixture to large pot and mix with potatoes.
- Pour 4 cups chicken broth and stir until it starts to thicken.
- Add can of whole baby clams and chopped clams with juice.
- Pour in heavy cream.
- (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
- Cook for 30 minutes.
- Top with Old Bay Seasoning.
Nutrition Facts : Calories 464.6, Fat 31, SaturatedFat 17.3, Cholesterol 104.3, Sodium 911.9, Carbohydrate 36, Fiber 3.9, Sugar 1.9, Protein 12.9
LEEK AND POTATO SOUP WITH CLAMS
Steps:
- To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
- For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
- To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.
POTATO CLAM CHOWDER
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. -Betty Ann Morgan, Upper Marlboro, Maryland
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.
Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
HEARTY HALIBUT CHOWDER
I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Provided by Bert's Cream Puff
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g
HALIBUT CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
ALASKA CLAM CHOWDER
This is a very old recipe, handed down from my mother in laws mother in law. Living in Alaska and in a ligthouse,she came up with this hearty, yummy soup.
Provided by Karen Oliver
Categories Chowders
Number Of Ingredients 8
Steps:
- 1. Peel and cut potatoes into medium size pieces. Slice the celery stalks and chop the onion. Add all this to a large pot, and add water just to cover the vegetables. Cook this until barely tender when pierced with a fork. I usually add a good amount of salt and pepper to this and if celery has leaves, cut up these and put in also.
- 2. While vegetables are cooking, I cook bacon, either in microwave (to save the mess)! or on stove, till just barely crisp. Drain on paper towel the break into bite size pieces.
- 3. When the pot of veggies is done, DO NOT DRAIN, just mash with a potato masher to get large chunks. Now add the clams and all the juice,the bacon and the milk. Take off heat and stir. Now just add the saltine crumbs to thicken. Add a little at a time, soup will thicken really quick. Now taste it. Add the salt and pepper to your liking, put back on heat and simmer for about 10 minutes. Depending on how thick you like your soup, you can always add more crackers.
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