Creamy Alfredo Clam Chowder Recipes

MY BEST CLAM CHOWDER

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.

CLAM CHOWDER

Steps:

• In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.
• Add the onion, celery, and garlic and cook until tender. Add the flour and stir.
• Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.
• Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.

CREAMY CLAM CHOWDER

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.

NEW ENGLAND-STYLE CLAM CHOWDER

Steps:

• Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
• Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

CREAMY ALFREDO CLAM CHOWDER

Steps:

• IN a 4-quart pot, add 1 medium bay leaf, 1 (8 ounce) bottle clam juice, 1 (15 ounce) can chicken broth, and the strained juice from one (10 ounce) can baby clams (reserve clams and set aside).
• ADD 1-2 tablespoons pre-cooked crumbled bacon, 1/4 teaspoon dried thyme, 1/4-1/2 teaspoon Old Bay Seasoning, and 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; STIR.
• BRING mixture to a boil, then reduce heat to medium.
• COVER and cook for 7 minutes, or until potatoes are firm-tender.
• UNCOVER and reduce heat to medium-low; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, and 1 (15-16 ounce) jar traditional Alfredo sauce; BLEND well.
• STIR in the reserved clams, 2 tablespoons snipped green onions, and 2 teaspoons fresh lemon juice.
• POUR 2 cups nonfat half and half in a medium bowl; WHISK in 1/4 cup all-purpose flour gradually until smooth; ADD mixture into pot while stirring constantly; STIR well.
• SIMMER uncovered, stirring as needed, about 20-25 minutes, or to desired consistency.
• REMOVE bay leaf.
• SERVE and enjoy!