o burn.
Add bottled clam juice and the juice from
br>Add the potatoes, clam base, chopped clams, clam juice, and the
Brown
onions
in butter.
Add clam liquor and potatoes. Cover and
cook over low heat 15 minutes.
Add remaining ingredients. Heat but do not boil.
Brown first four ingredients.
Add chicken broth, clam juice, salt and pepper.
Add potatoes, corn and clams.
Cover and simmer about 20 minutes or until potatoes are soft.
In a separate pan melt and blend in butter and flour.
Slowly add half and half. Whip smooth and add to soup, cook 10 minutes.
Delicious with your favorite corn bread and honey.
br>Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning
ery long!).
Add clams, clam juice, parsley; simmer another 5
In a medium size mixer bowl blend the cream cheese and sour cream until smooth. Add remaining ingredients and stir until well blended. Chill, garnish with fresh parsley and serve with your favorite ridged potato chip and a vegetable platter.
In a Dutch oven cook salt pork or bacon over medium heat until fat has been rendered. With a slotted spoon remove the bits of pork and reserve. Add the onion and cook, stirring frequently until onion is transparent (about 5 minutes). Add potatoes, clam broth, salt and pepper. Simmer until potatoes are tender but not mushy (about 15 minutes). Add clams and simmer for 5 minutes. Add milk, butter and reserved pork pieces. Heat, but do not allow to boil after milk has been added. Adjust seasoning as required.
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.).
Cook bacon in a medium size stock pot until crisp.
Add potatoes, carrot, onion and celery.
Cook stirring frequently until onions are tender.
Add evaporated milk, coconut milk, clam nectar and clams.
In a small jar mix together water and corn starch.
Add corn starch mixture to stock pot.
Add remaining ingredients.
Heat until just below boiling.
Reduce to simmer.
Serve when potatoes are tender (about 20 minutes).
Allow cheese to come to room temperature in package.
Drain clams, reserving liquid.
Mix softened cheese with lemon juice, salt, Worcestershire sauce and clam liquid.
Stir in clams.
Chill well.
(Use reserved clam liquid 1 teaspoon at a time to thin if dip has become too thick.) Best served with king size Fritos.
minute and stir in clam chowder and tuna; cook, stirring
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.
nd their juices, diced potatoes, clam juice, spices, and the half
MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
ADD GARLIC AND SAUTE ABOUT 1 MIN.
QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
GRADUALLY STIR IN REMAINING INGREDIENTS.
COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
SPOON CLAM SAUCE OVER PASTA.
SERVE.
PASS GRATED PARMESAN CHEESE.
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.
lams with juice and bottled clam juice (if you are using
In a large stockpot, heat the salt pork until fat melts.
Add chopped onions; Cook over gentle heat until very soft.
Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
Add quahogs/clams.
Heat and taste for seasoning.
TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
minute. Add the vermouth, clam juice and lemon juice. Simmer
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed