*Be sure you have New England clam chowder, not Manhattan style.
Add the garlic and saute for another 2 minutes, making sure
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.
Directions for The Chart House Spice Blend:.<
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.
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.
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.
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.
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.
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.
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.
b>for about a minute or two.
Add the clams, tomatoes, clam
ook for about a minute.
Add the clams, tomatoes, clam liquid
BL cooking oil in saucepan for no more than one minute
il and garlic, and cook for 30 seconds.
Add the
Fry bacon in pot that you make your chowder in.
Crumble bacon in pot.
Put all ingredients, except clams and clam juice, in pot with bacon and cover with water (just so you can see it).
Cook until vegetables are done.
Add clams and clam juice to cooked vegetables and cook for 30 minutes.
Add salt and pepper to taste. Makes 12 quarts.
Can be used immediately or freezes well.
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.
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
Stir in the undrained tomatoes and the chopped clams and heat through.
n the stockpot.
Stir clam juice cocktail, sugar, thyme leaves