Featured Recipe Super Easy Clam Chowder Food

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

EASIEST CLAM CHOWDER

Steps:

• Saute onion in butter in a heavy pot until limp.
• Add potatoes, salt, pepper& juice from clams, cover& cook for about 10 minutes or until potatoes are tender.
• Whisk corn starch in some of the milk; add clams, milk& corn starch to pot.
• Simmer until liquid thickens- do NOT boil.

SUPER SIMPLE CLAM CHOWDER

Steps:

• Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender.
• Add broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer 15 minutes.
• Stir in half and half, and cook over medium heat until thoroughly heated.

EASY AND DELICIOUS CLAM CHOWDER!

Steps:

• In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
• Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
• Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
• Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
• Season with salt and lots of black pepper.
• Delicious!

QUICK AND EASY CLAM CHOWDER

Steps:

• Fry bacon in a large saucepan until crisp. Remove and set aside.
• Discard all but 1 tablespoon of bacon fat.
• Saute onion in bacon fat until transparent.
• Add potato soup, milk and clams with liquid and reserved bacon.
• Heat but do NOT boil. Season with butter, salt and pepper.

EASY CORN CLAM CHOWDER (LOWER FAT)

Steps:

• In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
• cal: 257.
• carb: 27g.
• fat: 2g.

NEW ENGLAND EASY CLAM CHOWDER

Steps:

• Drain clam juice and set aside.
• Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
• Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
• Add the clams and the milks and heat until heated through (do not boil).

EASY CREAMY CLAM CHOWDER

Steps:

• In a heavy pot melt butter over medium-high heat.
• Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Stir in the two cans potato soup and two cans clams WITH their juice. .
• Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
• In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
• Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
• Season with salt if using.
• Ladle into bowls and sprinkle Parmesan cheese on top.

EASY CLAM CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
• Add potato and onion and saute for about 7 minutes.
• Drain the minced clams and reserve the liquid.
• Add clam juice and reserved clam liquid to mixture in saucepan.
• Cover and simmer 15 minutes or until potato is tender.
• Stir in cream and clams and bring to a slow simmer.
• DO NOT BOIL.
• Serve with crackers.

SUPER EASY CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.