Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
e clams in
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.
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.).
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.
et mixture stand while preparing soup.
Heat 1/4 cup
Melt butter in large 13 x 5-inch pan.
Add chopped onion and saute until onion is clear.
Add clams, juice, soup and milk. Stir well.
Bake in oven at 200\u00b0 for 4 hours.
br>Drain juice from canned clams and stir juice into milk
Drain clams well.
Combine all ingredients in crock-pot; heat on medium-high for 6 hours, stirring occasionally.
then stir in potatoes and clams. Bring soup back to a boil
Wash and open the clams, reserving the liquid.
In
If using fresh corn, remove corn from cobs.
Set aside.
Saute bacon in large pot until brown.
Remove bacon with slotted soup spoon and set aside.
Add celery and onions and cook in bacon fat until almost tender.
Pour in champagne and continue cooking until vegetables absorb liquid.
Return diced bacon to pot and stir in corn.
Moisten with cream.
Add thyme and simmer gently for 15 minutes.
Add clams to soup and continue cooking at a simmer until ready to serve.
Makes about 4 quarts.
*Be sure you have New England clam chowder, not Manhattan style.
Cook bacon until crisp. Add onion and cook until done.
Drain juice from clams and simmer juice in pan with onion and bacon.
In a large pot, add clams, potato soup and evaporated milk.
Add bacon-onion and juice mixture. Stir in thyme, pepper and Old Bay seasoning.
Mix and heat.
Don't boil.
In 3-quart saucepan, cook onion in butter over medium heat until onion is soft but not browned.
Add mushrooms and Worcestershire sauceand cook until mushrooms are soft and pan juices have almost evaporated.
n medium bowl, whisk together half-and-half, potato soup, wine and salad dressing mix until smooth.
Drain clam liquid into dressing mixture; stir into mushrooms in pan.
Cook, uncovered, until soup is heated through but not boiling.
Add clams to soup; cook until heated through.
Garnish each serving with parsley.
Saute onion in butter.
Add all other ingredients and mix. Cook in crock-pot on high for 6 hours.
Cook potatoes, onion and celery in 1 1/2 cups water until tender.
Drain vegetables, saving 1 cup water.
In saucepan, melt 1/2 stick butter.
Add flour and stir until smooth.
Add 2 cups milk; stir until creamy.
Add 4 slices of cheese.
Stir until cheese is melted over medium heat.
Add vegetables to sauce; stir, then add clams.
Do not drain juice.
Pour clams and juice into sauce.
Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency. Serves 4.
In a pan, saute onion and celery with butter or oleo.
Add 3 cans of cream of potato soup and 1 1/2 cans milk
Add parsley and simmer.
Add 2 cans minced clams with juice.
Add butter or oleo, salt and pepper.
If too thick, add more milk.