In large pot add minced onion, celery, salt, garlic, pepper and cooking oil.
Stir and cook until onion is tender.
Add potatoes and clam juice only, set clams aside.
Add clam base and water, bring to a boil then simmer until potatoes are soft and tender.
o burn.
Add bottled clam juice and the juice from
br>Add the potatoes, clam base, chopped clams, clam juice, and the thyme
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
Add all dairy products, clam nectar and base. Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.
In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through.
Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft.
Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.
Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.
Chop up crabmeat; add along with diced onion and diced red pepper into milk and water.
Bring to a boil; be careful not to boil too long.
Reduce heat; add clam base, if desired, or salt to taste.
Dice Swiss cheese and add slowly while stirring constantly, until cheese is melted.
It's important soup is hot when adding cheese.
Mix together cornstarch and water until thick and no lumps.
Add slowly to soup and simmer about 10 minutes or until desired thickness.
Repeat cornstarch and water mixture if needed.
Soup Base:.
Melt butter in large
BASE:.
In a small pot
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Cook with water, boil 1/2 hour.
Mash cooked veggies; add milk, clam juice and clams; thicken with flour mixed in water.
Simmer 15 minutes on low heat, top with dry parsley.
Fry bacon crisp and keep to the side.
Use bacon oil to cook carrots, onion and celery.
Set aside.
Cook potatoes.
Set aside.
Melt 1 cube butter.
Add flour and brown.
Add clam juice slowly.
Add half and half plus whipped cream.
Add clams including juice from can.
Add corn, carrots, celery, potatoes and onion. Bring to a boil and thicken.
Use cornstarch base.
Add bacon and butter.
Simmer. Do not let burn. Enjoy!
(Do not overcook potatoes.)
Saute celery and onion until soft over medium heat.
Add flour and make roux; cook for 3 minutes, then begin adding milk slowly and stir.
Add remaining ingredients and let soup simmer slowly. Add cooked and diced potatoes and serve.
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