Brown onion in butter in Dutch oven or small roasting pan. Add soup, clam chowder and minced onion with liquid.
Add half and half and stir together.
Cover and bake 3 hours at 250\u00b0.
Makes lots, but goes fast.
Serve hot with bread and crackers.
In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
rom the canned clams and clam juice. Stir in potatoes. Cover
Saute the onion and clams in butter.
Mix the clam chowder, soup and half and half.
Add sauteed vegetables.
Bake in oven at 200\u00b0 for 4 hours.
If too thick, add some clam juice.
Chop bacon and render. When bacon is crisp, remove from skillet and discard fat, except for 1 tablespoon. Cook onions in bacon fat until soft. Add potatoes, juice from clams and 1 cup of water. Boil until potatoes are soft. Add clams, clam chowder, half and half and bring to a boil. Taste for seasoning. Add 1/4 pound butter to melt and add the bacon. Set aside for a couple of hours to allow flavors to combine. If too thick, add a small bottle of clam juice. (I add just a little cayenne and Worcestershire sauce.) Reheat slowly.
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.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
Barely cook potatoes with skin on.
Cook onions and celery with butter and a little oil under tender.
Remove tough clams from minced mixture.
Combine in large pan:
clam chowder; pour light cream into empty can and fill to top with milk.
Fill second can to top with milk as well.
Combine milk, cream, Snow's, celery, dill and potatoes.
Cook for 30 plus minutes on low.
Do not boil.
When heated thoroughly add clams (washed and drained) and cook for 5 minutes.
Preheat oven to 200 Degrees F (105 Degrees C).
Saute the onion in butter. Combine the clam chowder, minced clams, cream of potato soup and half and half in a large roasting pan. Bake for 4 hours.
*Be sure you have New England clam chowder, not Manhattan style.
Combine potatoes, onions and water.
Salt and pepper to taste and cook until tender.
Add half and half, minced clams, clam chowder, milk, cajun seasoning and garlic powder.
Cook over low heat for 15 minutes.
Fold in whipped cream.
Melt margarine in dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
o refrigerate.
For the Clam Chowder:.
In a heavy-bottomed
minutes. Slowly add the clam nectar, stirring constantly to avoid
minute and stir in clam chowder and tuna; cook, stirring occasionally
Saute onions and bacon in the butter.
Add flour to make roux. Cook 3 to 5 minutes and do not burn.
Add clam stock and let simmer 1 1/2 hours.
Add chopped clams and potatoes.
Simmer additional 20 minutes.
Add cream.
Season with salt and white pepper.
Render fat.
Add peppers and onions; saute until translucent. Sprinkle flour over top, stirring.
Cook 1 to 2 minutes.
Add clam broth, gradually bringing to a simmer.
Add potatoes and clams. Continue simmering until potatoes are tender.
Put potatoes and onions in a 4-quart soup pot.
Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper).
Bring to a boil and simmer 15 minutes until potatoes and onions are cooked.
Add minced clams and chowder, stirring well over medium or low heat.
Add both milks.
Again, season to taste. Bring just to a boil and simmer at least 15 minutes.
Add butter. Do not let boil.
Can be done a day before.
Yield:
8.
round beef, 1/2 can chowder, onion, eggs, celery, bread crumbs