CANNED CHOWDER RECIPES

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CLAM CHOWDER USING CANNED CLAMS RECIPE - FOOD.COM



Clam Chowder Using Canned Clams Recipe - Food.com image

Make and share this Clam Chowder Using Canned Clams recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups water
1 1/2 cups potatoes, cubed
1 small onion, chopped fine
2 (15 ounce) cans clams or 2 (15 ounce) cans mussels
2 (15 ounce) cans evaporated milk
1 teaspoon butter
salt and pepper

Steps:

  • Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
  • Place liquid in a sauce pan Add onion, S& P and potato.
  • Cook at medium heat until veggies are tender (about 10 minutes).
  • Reduce heat to low.
  • Add clams/mussels, evaporated milk and butter.
  • Heat until warmed through Do not boil.
  • Check seasoning and serve with oyster (or common) crackers.

Nutrition Facts : Calories 499.7, FatContent 19.1, SaturatedFatContent 10.6, CholesterolContent 135.7, SodiumContent 355.6, CarbohydrateContent 38.4, FiberContent 1.5, SugarContent 1.2, ProteinContent 42.6

NORTHWEST SALMON CHOWDER RECIPE: HOW TO MAKE IT



Northwest Salmon Chowder Recipe: How to Make It image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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