THICK 'N' QUICK CLAM CHOWDER
"You'd never guess that this thick, rich soup is a blend of convenient canned ingredients," promises Betty Sitzman of Wray, Colorado. "My husband and I love it during our busy harvest season...it's so simple t simmer up when time is tight."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through (do not boil).
Nutrition Facts :
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
RICH CLAM CHOWDER
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 22 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
THICK 'N' QUICK CLAM CHOWDER
Make and share this Thick 'n' Quick Clam Chowder recipe from Food.com.
Provided by Carly
Categories Chowders
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the soups and cream; cook over medium heat until heated through.
- Add clams and heat through (do not boil).
Nutrition Facts : Calories 345.1, Fat 23.1, SaturatedFat 12.5, Cholesterol 88.8, Sodium 1234.3, Carbohydrate 19.8, Fiber 0.9, Sugar 3, Protein 15.3
QUICK CLAM CHOWDER
Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol.
Provided by Debbie R.
Categories Chowders
Time 5h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
- Heat oil over medium and cook onion until it has softened, about 5 minutes.
- Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
- Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
- Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.
Nutrition Facts : Calories 390, Fat 4.8, SaturatedFat 0.8, Cholesterol 63.1, Sodium 619.3, Carbohydrate 48.7, Fiber 2.9, Sugar 10.9, Protein 36.7
THICK & CREAMY NEW ENGLAND CLAM CHOWDER
There's nothing better on a cold, blustery winter's day than a bowl of warm clam chowder. New England style of course, given the tomato allergy.
Provided by MummaKat
Categories < 60 Mins
Time 45m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large Dutch oven or pot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot.
- Melt butter in the Dutch oven. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, and potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream. Season with salt and pepper, to taste.
- Serve immediately, garnished with bacon and parsley.
Nutrition Facts : Calories 391.8, Fat 21.5, SaturatedFat 12.3, Cholesterol 77.3, Sodium 834.2, Carbohydrate 39.2, Fiber 3.2, Sugar 5.4, Protein 12.2
QUICK CLAM CHOWDER
Not only is this soup a quick fix, but it's oh-so-tasty. Dressing up canned soups allows you to enjoy the comfort of clam chowder with a fraction of the work. -Judy Jungwirth, Athol, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.
Nutrition Facts : Calories 251 calories, Fat 14g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 985mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
QUICK AND EASY CLAM CHOWDER
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
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