I need a great simple recipe for Clam Chowder.
Martha C. from Baker City, OR
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I don't use a recipe, so can't give you measurements. I saute a chopped onion in a couple tablespoons of butter, then add flour and enough milk to make a thin white sauce. Bring that to a good bubble for a few minutes. Add canned chopped clams along with the juice, and a couple diced boiled potatoes. Then add enough half and half to make a nice soupy consistency with salt and pepper to taste, and heat through. I like to top mine with some bacon bits, but that might be a southern twist on a Yankee recipe!
If it's too thin, you can thicken it with more flour shaken up with a couple tablespoons of water. Too thick, just thin with milk or more half and half. If it's not flavorful enough,you can add butter or cream. And of course,you can adjust the amount of clams and potatoes to suit your own taste.
Martha, always happy to help out a fellow Oregon resident!
I got this Clam Chowder recipe out of Taste of Home a long time ago and have used it often, it is very good.
Thick N Quick Clam Chowder
1 can(10 3/4 ounces) condensed cream of celery soup, undiluted
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10 3/4 condensed creamy onion soup,undiluted
3 cups half-and-half cream
2 cans (6 1/2 ounces each) chopped clams, drained.
In a sauce pan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through( do not boil.
If you can not find cream of onion soup you can use cream of potato soup and I also microwave a potato and cut it in small cubes and add that to the soup.
Phyllis Powell, Roseburg, Oregon
My hubby is a lobsterman (after retiring as an electrician). Here is a "Yankee" clam chowder:
1. fry up a piece of salt pork that has been cut into small cubes (or use 3 pieces of bacon).
I use a dehydrated mix for potato soup that I get at Costco, made up to serve 4, and then add a can of clams. You can also add corn, or shrimp instead if you like, or all three if you were so inclined.
Hint: when your chowder is all done and cooled some, we add a container of clam dip to it. Yes, like you would eat with potato chips, very good. If your chowder is too thin, we add some instant potatoes, so we get just the right thickness.
DEELI'S CROCK-POT CLAM CHOWDER
Ingredients:
4 potatoes, peeled and diced
1 medium onion, chopped
3 large celery stalks, chopped
1 level tbls of jarred minced garlic (or three minced garlic cloves)
2 tbls butter
1/4 tsp pepper
1/4 lb diced bacon
2 (6 1/2 oz) cans chopped clams, drained
1 quart half-and-half cream
1 cup bottled clam juice
1 small loaf of Italian or French bread for each individual serving
The following is the clam chowder I make...in fact, we had it last night. It's soooo easy but tastes like you've gone to more trouble. I also add some extra potato.
Quick Clam Chowder
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 6
"So easy but so delicious."
Ingredients:
1 (10.75 ounce) can New England clam
chowder
1 (10.75 ounce) can condensed cream of
potato soup
1 (10.75 ounce) can condensed cream of
celery soup 1 (6.5 ounce) can minced clams
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
4 cups half-and-half cream
Directions:
1. 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.
Note: I put half whole milk and the other half I use half and half
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