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.
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.
Cook celery,potatoes,onions in 2 1/2 to 3 cups water.cook al dente.
do not drain.
When vegies are done----.
add campbels chunky clam chowder,sea food meat,shrimp,milk,1/2 and 1/2 ,extra clams.
Heat fully.Serve in bowl.
Garnish with extra pat of margarine,sprinkle old bay,pepper and a sprinkle of chives.
Mix all the ingredients together.
Heat and serve.
This is so easy and very good.
rom the canned clams and clam juice. Stir in potatoes. Cover
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.
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.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
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.
*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.
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.
o refrigerate.
For the Clam Chowder:.
In a heavy-bottomed
Place soups in saucepan.
Stir well.
Blend in half and half. Bring to a boil, then reduce heat.
Simmer for 20 to 30 minutes.
Combine all ingredients into a large saucepan.
Cook on low heat for 1 hour, stirring occasionally.
Serve with crackers or eat alone.
Easy and good.
Combine all ingredients; cook in slow cooker for 6 hours on low.
Serve with crackers.
Put all ingredients in crock-pot and cook on low for 6 to 8 hours.
For a richer tasting soup, use the half and half.
For not so rich, use 2% milk.
For the health conscious, use skim milk.
Combine in crock pot and stir thoroughly to avoid lumps. Cook on low until your favorite serving temperature is reached.
Saute onion and celery (with leaves) in margarine.
Mix with soups, clams and milk to desired consistency.
Add parsley, white pepper, paprika and nutmeg.
This makes a nice Sunday night meal with salad, bread and fruit.
We used to have this on Christmas Eve.