Lisas Creamy Clam Chowder Food

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

CREAMY CANADIAN CLAM CHOWDER

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.

CREAMY CLAM AND BROCCOLI CHOWDER

Steps:

• Process 1 cup beans with 1/2 cup broth in a food processor or blender until smooth.
• Sauté garlic in oil; in a large saucepan for 1 minute.
• Stir in pureed bean mixture, remaining 1 cup beans, remaining broth and broccoli.
• Heat to boiling; reduce heat and simmer about 4 minutes.
• Stir in clams, tomatoes, wine, milk, and dill weed, season to taste with salt and pepper.

CREAMY CLAM CHOWDER

Steps:

• In a 6 to 8 quart pan, cook bacon over medium heat until crisp,.
• remove from pan & drain. Set aside, discard all but 2 tablespoons of the drippings.
• Add carrots, celery, onion, bell pepper and garlic to drippings, cook until onions are tender.
• Add potatoes and vegetables to mixture along with the clam juice. Bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in clams w/ liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire sauce, thyme, cream and bacon. Heat until steaming, season with salt.
• Serve with oyster crackers.

CREAMY CLAM CHOWDER

Steps:

• In a 10-inch skillet, sauté onion till translucent (clear).
• Add minced clams; sauté about 1 minute more.
• In an oven-safe Dutch oven, combine all remaining ingredients (including reserved clam juice).
• Bake in oven at 200°, uncovered, for 4 hours, stirring occasionally.

LISA'S CREAMY CLAM CHOWDER

Steps:

• Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
• To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.

LISA'S CREAMY CLAM CHOWDER

Steps:

• Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
• To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.