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.
Mix all the ingredients together.
Heat and serve.
This is so easy and very good.
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.
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.
/4 cup for this recipe.
Melt butter in pot
br>Stir in the seasonings, clam juice, clams, potatoes and white
This is a very basic recipe, it encourages experimentation with additional
n freezer. (they open real easy about 5 minutes before you
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
Saute onions in butter.
Add flour and cook 2 minutes.
Let cool.
Cook potatoes.
Set aside.
Bring clam juice to boil.
Add hot clam juice to flour mixture.
Stir until smooth.
Bring to boil.
Reduce heat.
Add clams, potatoes and half and half. Simmer 5 to 10 minutes.
You can also add shrimp and scallops to recipe.
Heat oil in saucepan.
Cook garlic for 2 minutes in oil over medium heat.
Add clam juice, wine and red pepper.
Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3.
Cook linguine according to directions.
Drain.
Place back in pot.
Toss with butter.
Add white clam sauce mixture to linguine and toss.
This recipe can be doubled.
Drain clams and save liquid.
Soften cream cheese 20 to 30 seconds on medium in a 1-quart (1 liter) microproof casserole. Mix cream cheese, onion, lemon juice and clam liquid well.
Add salt to taste.
If mixture is too thick, add more clam liquid for easy dunking.
Serve fresh vegetables or crackers.
Makes 1 1/2 cups.
add in sugar, oyster sauce, clam juice, pepper, salt and Tabasco
tick cooking spray.
Add clam juice or chicken broth, shelled
Combine all in bowl and mix well.
Recipe can be doubled and tripled!
Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
Drain clam juice and set aside.
Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
Add the clams and the milks and heat until heated through (do not boil).
inutes.
Pour in the clam juice, wine and Mutha Sauce