Clam Chowda Mug O Soup Food

THE BEST DAMN CLAM CHOWDER EVER

Steps:

• In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
• Add the onion and cook until softened.
• Add the flour and stir until lightly colored, about a minute.
• Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
• Add the clams, cream, fresh parsley, salt and white pepper.
• Bring to a simmer and serve immediately.
• (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

MOM'S CLAM CHOWDER

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.

MY BEST CLAM CHOWDER

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.

NEW ENGLAND CLAM "CHOWDA"

Steps:

• Wash and scrub clams under cold running water, remove any that are open or have broken shells. In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams. Slowly cook for 10 minutes. Add white wine, and deglaze. Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice. After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes.
• Drain clams into a strainer and reserve the liquid and vegetables in a large bowl. Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully. Place the cleaned clams in a cup container and reserve.
• Put the liquid in a large stock pot and bring to a simmer. Add the vegetables and bacon. Season with salt and pepper. Cook, stirring occasionally, the potatoes and cooked through and tender. Slowly add the heavy cream and bring back to a simmer. Reduce. Add the clams and serve. Garnish with chopped parsley.

CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS

Steps:

• In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

MICROWAVE CLAM CHOWDER

Steps:

• In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 5-7 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 3-1/2 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

CLAM CHOWDA MUG O SOUP

Steps:

• n a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
• Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

CLAM AND MUSHROOM CHOWDER

Steps:

• Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
• Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
• Season to taste with salt and pepper and serve.