CORN AND CLAM CHOWDER RECIPES

Name: Creamy Corn & Clam Chowder
Prep time: 15 min
Yield: 6 (1 1/4-cup) servings
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 large (1 cup) onion, chopped; 1 1/2 teaspoons finely chopped fresh garlic; 2 (10-ounce) cans whole baby clams, reserve juice; 1 (15-ounce) can cream-style corn; 1 (8-ounce) bottle clam juice; 1 large (1 1/2 cups) potato, peeled, chopped; 1 cup Land O Lakes® Fat Free Half & Half; 1 tablespoon chopped fresh thyme leaves *; 1/2 teaspoon salt; 1/4 teaspoon coarse ground pepper; Fresh thyme sprigs, if desired

CREAMY CORN & CLAM CHOWDER RECIPE - LAND O'LAKES

Creamy Corn & Clam Chowder Recipe - Land O'Lakes image

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Provided by Land O'Lakes

Categories Lunch Shellfish Soup Corn Chowder Soup Soup and Stew Main Course Vegetable Soup and Stew Main Course Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 (1 1/4-cup) servings

Number Of Ingredients 12

Ingredients

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves *
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired

Steps:

Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 250 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 1040 milligrams, CarbohydrateContent 28 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 19 grams

CLAM CHOWDER – INSTANT POT RECIPES

Clam Chowder – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

Ingredients

13 ounces chopped clams ( 2 cans , drained and juices reserved,)
5 slices bacon (diced)
1 onion (, finely diced)
3 tbsp butter
2 sprigs fresh tyme (or 1/4 tsp dried)
1 1/2 tsp celery seed (or 2 stalks celery, diced)
2 cloves garlic (, minced)
1 1/2 tsp kosher salt
1/4 tsp pepper
1 1/2 lbs gold potatoes (cut into 1/2 inch dice)
1/3 cups half and half
snipped chives (, for garnish)

Steps:

Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
Add garlic, salt and pepper and cook for 1-2 minutes more.
Add clam juice and potatoes and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
Garnish with snipped chives

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