epare the
igh heat.
Dump rice in heat and stir to coat
nd render in a large
Directions for The Chart House Spice Blend:.
Blend ingredients, crushing in a
Stove Top: Place diced bacon in large stock pot over medium-
in it to drop to the bottom of the bowl.
In
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.
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.
round beef, 1/2 can chowder, onion, eggs, celery, bread crumbs
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.
In larger bowl, beat butter, brown
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.
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
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.
Steam clams in a large covered pot in a small amount of boiling water until they open. Take out the clams as they open and continue to steam the unopened ones a few minutes more.
Discard any clams that do not open.
Shuck clams, then chop and set aside. Reserve 2 cups clam broth from the top of the pan after any sand has settled on the bottom. (Add water, if necessary, to make 2 cups liquid.)
ocoa, sugar and milk together in saucepan and bring to a
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.
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.
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.
*Be sure you have New England clam chowder, not Manhattan style.