Creamy Cheesy Clam Chowder Recipes

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.

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

CREAMY CHEESY CLAM CHOWDER

Steps:

• Steam clams open in a cup of wine in a heavy pot.
• Remove from pot and cool.
• Remove clams from shells.
• Rinse the clams well.
• Strain clam broth through a mesh screen or cheesecloth.
• Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• Set aside.
• In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• Slowly stir in the flour and cook for two minutes, stirring well.
• Add reserved clam juices to the sauté mixture.
• Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• Add creams and simmer 20 minutes.
• Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• Add cheese till melted through.
• Do not allow to boil as this will toughen the clams.
• Season with salt and hot pepper sauce to taste.
• Garnish with scallions.

CHEESY CLAM CHOWDER

Steps:

• In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

EASY CREAMY CLAM CHOWDER

Steps:

• In a heavy pot melt butter over medium-high heat.
• Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Stir in the two cans potato soup and two cans clams WITH their juice. .
• Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
• In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
• Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
• Season with salt if using.
• Ladle into bowls and sprinkle Parmesan cheese on top.

WINTER NIGHT CREAMY CLAM CHOWDER

Steps:

• Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
• In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
• Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
• Simmer until potatoes are tender, about 15-20 minutes.
• In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
• Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
• Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
• It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
• This freezes well, but is better fresh!

CHEESY CLAM CHOWDER

Steps:

• In large pot melt cube of butter and saute bag of onions in it.
• If using stewed tomatoes, dice them and add to pot.
• Add rest of ingredients to pot. Stir.
• Cook real slow over low heat for 3-4 hours.
• This probably will work in a crockpot.

FAT FREE CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, combine the can of chicken broth, the diced potatoes, onion, celery, cayanne powder, garlic powder, the chicken boullion powder and the water. Bring to a boil, reduce heat and simmer until the veggies are tender. Combine 1/4 cup of the evaporated skim milk with the 3 tablespoons cornstarch and set aside. Add the remainder of the evaporated milk, the clams with their liquid, and the cornstarch mixture to the pan with the veggies. Cook and stir until thickened. Season to taste with salt and pepper.