eparate 3 qt pot, mix clam juice, water, garlic, sesame oil
Pour soup, milk, clam juice and thyme in saucepan.
Stir over low flame until smooth.
Cover; chill.
Cut scraped carrot into sticks and cook in boiling salted water.
Drain; chill.
Mix carrot into soup just before serving cold.
Cut extra potatoes up and cook.
Drain and add to soup.
Melt margarine first and start cooking on high, then turn on low and stir often.
Cook bacon in large nonstick saucepan over medium heat until browned. Remove bacon from saucepan with slotted spoon; drain on paper towels. Set aside.
Add onion to bacon drippings; cook and stir over medium heat for 1 to 2 minutes or until tender.
Add water, tomatoes and clam juice. Bring to a boil. Add orzo and basil; mix well. Reduce heat; simmer 10 to 15 minutes or until orzo is tender, stirring occasionally.
Stir in clams. Cook about 3 minutes or until thoroughly heated, stirring occasionally.
Sprinkle each serving with bacon.
day.).
2. FINISH SOUP Remove bones from slow cooker
or 5 minutes.
Add clam nectar, baby clams and the
sually throw in the extra clam juice for the added flavor
br>Stir in the seasonings, clam juice, clams, potatoes and white
et mixture stand while preparing soup.
Heat 1/4 cup
Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
dditional 5 minutes.
Add clam juice and hearts of palm
Beat cream cheese until fluffy.
Add sour cream and 2 tablespoons reserved clam liquid.
Beat until well blended.
Stir in clams, soup mix, worchestershire sauce and pepper to taste.
Cover and refrigerate at least 1 hour.
Drain the canned potatoes.
In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
Add flour to butter and mix briskly. Allow mixture to thicken.
Add 2 cups soy milk a little at a time.
Allow soy milk mixture to thicken.
Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
On medium heat bring chowder to a boil.
Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.
rom the canned clams and clam juice. Stir in potatoes. Cover
iquids from the clam steam (this is the clam liquor - add bottled
about 5 minutes.
Mix clam juice, potatoes, boiling water, green
Dice bacon and onion. Saute in soup pot. Add remaining ingredients.
Heat; do not boil.
May be thickened, if necessary.
In a large sauce pan, melt butter over medium heat.
Stir in onion and garlic and saute until onion is translucent.
Stir in flour and cook for 2 minutes.
Stir in clam juice and chicken broth.
Bring to a boil.
Add corn, salt, peppers, and thyme, mix well.
Reduce heat and simmer 15 minutes.
Stir in cream and crab meat.
Heat through.
Add green onions, mix well and serve.
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.
erving bowls and cover with soup.
Pass Aioli separately