CLAM CHOWDER MIX RECIPES

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MY BEST CLAM CHOWDER - ALLRECIPES



My Best Clam Chowder - Allrecipes image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Seafood Soup

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, CarbohydrateContent 28.4 g, CholesterolContent 136.6 mg, FatContent 32.7 g, FiberContent 2.2 g, ProteinContent 23.9 g, SaturatedFatContent 19.7 g, SodiumContent 712.3 mg, SugarContent 2.4 g

NEWPORT CLAM CHOWDER RECIPE | ALLRECIPES



Newport Clam Chowder Recipe | Allrecipes image

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Provided by OMMIE3

Categories     Clam Chowder

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

½ cup butter
1 ½ large onions, chopped
¾ cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
½ teaspoon chopped fresh dill weed

Steps:

  • Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
  • In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  • In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
  • Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Nutrition Facts : Calories 336.9 calories, CarbohydrateContent 25.8 g, CholesterolContent 78 mg, FatContent 22.4 g, FiberContent 1.8 g, ProteinContent 9.1 g, SaturatedFatContent 13.8 g, SodiumContent 626.5 mg, SugarContent 1.8 g

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