Time 50m Yield 8 Number Of Ingredients 11 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.
Time 8h10m Yield 10 Number Of Ingredients 6 Steps:
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.
Time 30m Yield 5 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.
Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes. Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end). Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base. Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat. Season with salt and lots of black pepper. Delicious!
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp. Add the onion and cook until softened. Add the flour and stir until lightly colored, about a minute. Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, fresh parsley, salt and white pepper. Bring to a simmer and serve immediately. (You may substitute any type of shellfish, or even fish for the clams in this recipe.).
Time 45m Yield 9 servings (about 2 quarts). Number Of Ingredients 8 Steps:
In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
