Moms Clam Chowder Recipe 465 Food

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MY MOTHER'S CLAM CHOWDER



My Mother's Clam Chowder image

Make and share this My Mother's Clam Chowder recipe from Food.com.

Provided by Cadylynn

Categories     Chowders

Time 1h

Yield 1 cup, 5 serving(s)

Number Of Ingredients 11

1 cup diced onion
2 cups diced potatoes
1/2 cup butter
1 pint milk
1/2 teaspoon salt
2 tablespoons vinegar
1 cup celery (chopped)
2 (6 ounce) cans clams
1/2 cup flour
1 pint half-and-half
1/2 teaspoon sugar

Steps:

  • Combine cut vegetables in a large stew pot.
  • Drain juice off canned clams and pour juice over veggies.
  • Add enough water to cover vegetables.
  • Simmer over medium heat until tender.
  • Melt Butter in a sauce pan.
  • Add flour and blend until smooth.
  • When vegetables are tender add the flour mixture and all other ingredients to the vegetables.
  • Make sure flour mixture is mixed in well (it acts as a thickening agent).
  • Simmer all ingredients for 30 minutes.
  • Add salt and white pepper to taste.

Nutrition Facts : Calories 511.6, Fat 34, SaturatedFat 20.9, Cholesterol 121.2, Sodium 509.6, Carbohydrate 34.7, Fiber 2.4, Sugar 2.8, Protein 17.8

MOM'S CLAM CHOWDER



Mom's Clam Chowder image

This is so easy to make and is so good (especially in a bread bowl!) I keep a few cans of clams in the cupboard so that I can make it anytime!

Provided by Quest4ZBest

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (6 1/2 ounce) cans minced clams
1 cup onion, diced
1 cup celery, diced
2 -3 cups potatoes, diced
3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 1/2 teaspoons salt
pepper
1/2 teaspoon sugar

Steps:

  • Dice celery, onion, and potatoes (I use a food processor for the onion and celery, but if you want larger pieces that is fine too).
  • Place in saucepan.
  • Drain juice from clams and pour over the vegetables.
  • Add enough water to cover the vegetables.
  • Cook on medium heat until potatoes are tender (about 20 minutes).
  • In another medium to large pot melt butter.
  • Add flour and half & half.
  • Cook mixture stirring constantly until thick and smooth.
  • Add the vegetables with the juice and clams to the cream sauce.
  • Add salt, pepper (to taste), and sugar.
  • Cook a few minutes longer until heated through and serve.

Nutrition Facts : Calories 614.3, Fat 43, SaturatedFat 26.3, Cholesterol 161.8, Sodium 897.3, Carbohydrate 34.3, Fiber 2.2, Sugar 2.5, Protein 23.7

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 FISH CHOWDER



Mom's Fish Chowder image

Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as part of a medley. It is also best to use a waxy variety of potato like Yukon gold, that will not fall apart in cooking.

Provided by Arlo3606

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 tablespoons butter
2 medium onions
2 (8 ounce) bottles clam juice
3 medium potatoes
1 1/2 lbs scrod fish
1/2 lb shrimp
1 pint light cream
2 teaspoons salt (or to taste)
1 tablespoon dried dill (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 tablespoon Worcestershire sauce (or to taste)

Steps:

  • Dice the onions into 1/4-inch dice.
  • In a large, heavy-bottomed soup pot, melt the butter, then add the diced onions. Cook the onions until they are just translucent.
  • Peel and dice the potatoes into about 1/2-inch cubes. Add potatoes and clam juice. Simmer until potatoes are just barely tender.
  • About 15 minutes before serving, cut any filleted fish you are using into about 3-inch sections. (It will fall apart after cooking into bite-size pieces. Cutting it up smaller before cooking would yield pieces that are too small in the finished dish. Add fish and simmer about 10 minutes, or until the fish is just cooked through.).
  • To prevent breaking up pieces of fish, avoid stirring.
  • Add the light cream, Worcestershire sauce, salt, pepper, and dill. Heat through, taking care to keep the heat low and prevent the cream from curdling.

Nutrition Facts : Calories 923.5, Fat 68.3, SaturatedFat 42.1, Cholesterol 339.1, Sodium 1446.8, Carbohydrate 41.3, Fiber 3.3, Sugar 5.6, Protein 38.5

MO'S CLAM CHOWDER



Mo's Clam Chowder image

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.

Provided by LDSMom128

Categories     Chowders

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon
1 onion, Diced
3 (6 ounce) cans clams, with juice
5 medium potatoes, peeled and chopped into bite size pieces
4 teaspoons flour
salt and pepper
1 teaspoon lemon pepper
1 teaspoon dried parsley
4 cups whole milk
1 1/2 cups water

Steps:

  • In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
  • In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
  • Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
  • Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
  • Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

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.

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