Quick And Easy Clam Chowder Food

QUICK AND 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.

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.

QUICK CLAM CHOWDER

Steps:

• Fry minced bacon over medium heat in a large soup kettle until fat renders and bacon crisps, about five minutes. Add onion to bacon and drippings, and saute until softened, about 5 minutes. Add flour; stir until lightly colored, about one minute. Gradually whisk in canned and bottle clam juices and 3 cups of water. Add potatoes, bay leaf, and thyme, and bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 10 minutes. Add clams, cream, and parsley, and season to taste with salt and pepper. Bring to a simmer. Remove from heat and serve.

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.

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.

MANHATTAN CLAM CHOWDER (QUICK)

Steps:

• Combine all ingredients except crackers in a saucepan.
• Simmer covered for 30 minutes or until veggies are tender.
• Serve with oyster crackers or crackers of your choice.

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.

QUICK CLAM CHOWDER

Steps:

• Sauté bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered. Drain off all but 2 tablespoons fat. Add onion, celery, carrots and garlic powder to Dutch oven and sauté until onions are soft, about 5 minutes. Add potatoes, clam juice, reserved juices from chopped clams and water. Bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes. Add clams and half and half and simmer 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley and serve.

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.

QUICK MANHATTAN CLAM CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
• Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
• Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

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.

QUICK CLAM CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

CLAM CHOWDER FOR ONE

Steps:

• In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil). Sprinkle with parsley if desired.

QUICK CLAM CHOWDER

Steps:

• In a 2-quart saucepan over medium heat, combine all ingredients EXCEPT parsley.
• Heat through, stirring occasionally.
• DO NOT BOIL.
• Garnish with parsley.

THICK 'N' QUICK CLAM CHOWDER

Steps:

• In a saucepan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through (do not boil).

CLAM CHOWDER III

Steps:

• In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
• In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
• Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.