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.
Add broth from the canned clams and clam juice. Stir in potatoes
Fry salt pork and onions until lightly browned; add water, potatoes and pepper.
Boil 15 minutes or until potatoes are tender.
Heat fresh clams and clam liquor to boiling; add with milk to soup mixture and again bring to a boil.
Pour chowder over plain or crumbled crackers in a serving bowl.
Makes 6 servings.
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.
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.
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.
Place salt pork and onions in large saucepan.
Saute until onions are golden brown.
Add 3 cups boiling water, potatoes and pepper.
Boil for 15 minutes or until potatoes are soft.
Bring fresh clams and clam liquor to boiling point.
Add milk.
Combine clams with potato mixture.
Bring to boiling point.
Yield:
6 servings.
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.
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.
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.
Boil vegetables in water about 1/2 hour or until soft.
Add clams and juice.
Cook fresh clams 8 to 10 minutes.
Add milk, butter and spices to taste.
*Be sure you have New England clam chowder, not Manhattan style.
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.
Pour soup into 2 quart sauce pan.
Add chopped clams and 2 tablespoons of juice from clams.
Add thyme, salt and pepper.
Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
Place in individual bowls and sprinkle with crumbled bacon and serve.
ixture to a boil. Scrub clams. Add to pot. Cover; simmer
o refrigerate.
For the Clam Chowder:.
In a heavy-bottomed
If you are using fresh clams for clam meats and juice, you'll
Sautee onion in butter for 2-3 minutes.
Add clams, soups, and half & half.
Simmer 3 hours of put in a crock pot for 6 hours on low.
Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw