Here is a collection of clam chowder recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite clam chowder recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.
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Submitted Feb 05, 2005
Living on the west coast gives us a great appreciation of seafood. Nothing beats a cold winter day like a bowl of hot clam chowder. And with two feet of snow outside and temperatures dipping 10 degrees below freezing, this a great recipe to warm you up after a bout with the shovel and the dreaded white stuff.
Directions:
Pour water into a large pot, add a clove of garlic and bring to a boil. Add clams, reduce heat, and steam for 15 minutes or until clams open. Remove clams, mince, and set aside. Reserve nectar.
In a frying pan, melt butter and saute onions, garlic clove, and bacon until the onions are soft. Pour off the fat and put the mixture into a soup pot. Add stock, potatoes, and seasonings. Bring to a boil and simmer for 15 minutes or until potatoes are tender but still firm.
Add clams and milk and cook over medium heat for 15 minutes. Combine flour with clam nectar and stir until smooth. add to chowder, stirring until thickened.
In a Dutch Oven melt butter or margarine. Cook onions until just a touch brown. Add all ingredients except clams. Add enough water or clam nectar to cover the vegetables. Bring to a boil. Lower heat, cover, and simmer for 30 minutes, or till vegetables are cooked. Add clams. Turn off the heat. Cover and let stand for a few minutes until the clams are heated. This clam chowder recipe will serve 6.
Brown salt pork in a deep pot. Add onion and cook until onions are transparent. Arrange potatoes and clams in layers over onions and cover with cold water. Heat to boiling and simmer until potatoes are tender. Add seasonings and milk. Heat to boiling. Add crackers that have been soaked in cold milk. Heat thoroughly. This clam chowder recipe will serve 6 to 8.
Melt margarine in a large pot over medium-high heat. Add onions and celery and cook, while stirring until onions are transparent. Stir in flour until well mixed. Stir in clam nectar until well blended. Add juice from canned clams, bay leaf, marjoram, pepper, and potatoes. Bring to a boil, then reduce heat and simmer, covered for 10 minutes. Stir occasionally. Add corn and simmer for 5 more minutes. Remove the bay leaf. Remove 1 cup of vegetables and liquid from the pot and run through a blender or food processor. Mix until thoroughly pureed. Return to soup, with milk and minced clams. Bring chowder to a simmer and season to taste. This clam chowder recipe will serve 4 to 6.
Saute bacon until crisp and set aside. Stir onion into bacon drippings and saute until soft. Add potatoes, salt, and clam nectar. Cover and simmer for 15 minutes or until potatoes are tender. Stir in clams, tomatoes, thyme, and cooked bacon. Simmer for 15 minutes. Garnish with finely cut chives. This clam chowder recipe will serve 4 to 6.
In a large (5 quart) Dutch Oven or heavy pot, slowly cook salt pork until crisp. Add garlic, onion, and leek. Cook until tender. Add green pepper, carrot, celery, potatoes, salt, boiling water, and clam nectar. Cover and bring to a boil. Separate the necks from the soft parts of the clams. Chop the necks coarsely and add to the chowder. Save the soft parts of the clams for later. Simmer while covered for about 20 minutes until potatoes are tender. Add tomatoes, thyme, pepper, parsley, bay leaf, ketchup, and soft clam parts. Melt butter in a small saucepan and stir in flour. Remove from heat and mix until smooth. Add to chowder and mix well. Simmer for 15 to 20 minutes. This clam chowder recipe serves 8 to 10.
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