Melt margarine in a large skillet.
Add onion and clams; saute over low heat for 5 minutes.
In large Pyrex bowl, combine soups and half and half; stir thoroughly.
Pour margarine and clam mixture into soup.
Bake at 250\u00b0 for 3 hours; stir each hour.
rom the canned clams and clam juice. Stir in potatoes. Cover
Preheat oven to 350 degrees.
Bring water to a boil on stove.
Heat soup on stove top, stirring occasionally.
Add salt to boiling water.
Add the package of Rotini pasta to the boiling water.
Cook pasta until tender.
Drain pasta and place in casserole dish.
Mix in heated soup.
Sprinkle cheddar cheese over the top.
Bake in oven for 10 minutes or until cheese is melted.
Bake shell at 400\u00b0 for 8 minutes.
Remove from oven.
Reduce oven temperature to 325\u00b0.
*Be sure you have New England clam chowder, not Manhattan style.
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
Melt butter and add soup and half and half creamer. Cook over low heat.
Saute onion in butter.
Mix all ingredients and cook in crock-pot on low for 8 to 10 hours.
With electric mixer, gradually blend soup, chili sauce and onion into cream cheese.
Chill.
Serve in bread bowl or just with crackers or chips.
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.
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.
ery long!).
Add clams, clam juice, parsley; simmer another 5
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 potatoes and onion in 2 cups water, until done.
Do not drain.
Add rest of ingredients and simmer 15 to 20 minutes.
Add salt, pepper and butter to taste.
iquids from the clam steam (this is the clam liquor - add bottled
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.
Place clam juice, potatoes, carrots, and onion
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.
In large pot, cook bacon until golden brown; add onion and celery and saute until soft and transparent.
Add clam juice, clams, potatoes and seasonings; cook until potatoes are tender. Slowly stir in cream; heat through but do not boil.
Serve hot with oyster crackers.
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.