*Be sure you have New England clam chowder, not Manhattan style.
In a large soup pot, heat the oil.
Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
Stir and bring to a boil.
Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
Stir in the clams during the last 5 minutes of simmering.
Remove bay leaf and serve.
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.
rom the canned clams and clam juice. Stir in potatoes. Cover
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.
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.
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.
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.
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.
Cook potatoes, onions and salt pork in enough water to cover. Cook until tender, 30 minutes.
Drain clams, reserving clam juice. Add clams and about half of clam juice to make a soup consistency.
The more juice, the more clam flavor.
Add half and half or tomato juice.
Season to taste.
nto a paste.
Add clam juice, potato and thyme.
Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Pour in enough water so that all is covered.
Cover and simmer, without stirring, over medium heat, until potatoes are tender -- 1 hour.
otato layer. Top with the chowder and crushed tomatoes. Can add
o refrigerate.
For the Clam Chowder:.
In a heavy-bottomed
Prepare mixed vegetables according to package; drain.
Add the clam chowder and milk.
Pour mixture into shallow casserole. Cover; bake in a 425\u00b0 oven for 10 minutes.
Uncover; put fish sticks on top.
Bake for about 12 minutes, or until fish sticks are brown and crisp.
Place onion and butter in 4-quart casserole.
Cook on High for 5 minutes or until onion is tender.
Stir in remaining ingredients.
Season with salt and pepper as desired.
Cook on High for 15 minutes or until heated through.
Stir 1 or 2 times during cooking.
Cook pasta until done as desired.
Combine chowder and clams until hot and bubbly.
Stir in wine.
Toss with pasta.