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I spent my birthday up in the San Francisco Bay area. Walking around town looking for a place to eat, I noticed the price of clam chowder had skyrocketed like mad. I skipped out on having some, but since the craving stuck, my mother and I decided to make it from scratch once I got home. It's not hard to do, and costs a fraction of the price marked at the restaurants. Bread bowl optional, but highly recommended!
A good recipe, a little different, with added noodles to make a hearty chowder.
Make this delicious, hearty clam chowder for yourself or family tonight.
Saute' onion, celery and pepper. Put in a large soup pot. Add milk, clams and juice, soup, potatoes and seasonings. Simmer until potatoes are soft. Just before serving add crumbled bacon, if desired.
In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in the potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup.
Drain juice from clams and pour over frozen cauliflower and carrots in small pan. Add enough water to cover and cook until tender. Save liquid. Melt butter, add flour and salt, add milk; cook until smooth and thick, stirring constantly.
Put all ingredients in crock pot and cook on low for 4-6 hours. Serves 4. I double for 5-6 people.
Combine carrots, potatoes, onion, celery, and liquid from clams in 2 qt. microwave-safe casserole. Cover with lid. Microwave on high 10-12 minutes or until veggies are tender, stirring once or twice.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I need a great simple recipe for Clam Chowder.
Martha C. from Baker City, OR
I don't use a recipe, so can't give you measurements. I saute a chopped onion in a couple tablespoons of butter, then add flour and enough milk to make a thin white sauce. Bring that to a good bubble for a few minutes. Add canned chopped clams along with the juice, and a couple diced boiled potatoes. Then add enough half and half to make a nice soupy consistency with salt and pepper to taste, and heat through. I like to top mine with some bacon bits, but that might be a southern twist on a Yankee recipe!
If it's too thin, you can thicken it with more flour shaken up with a couple tablespoons of water. Too thick, just thin with milk or more half and half. If it's not flavorful enough,you can add butter or cream. And of course,you can adjust the amount of clams and potatoes to suit your own taste.
Martha, always happy to help out a fellow Oregon resident!
I got this Clam Chowder recipe out of Taste of Home a long time ago and have used it often, it is very good.
Thick N Quick Clam Chowder
1 can(10 3/4 ounces) condensed cream of celery soup, undiluted
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (10 3/4 condensed creamy onion soup,undiluted
3 cups half-and-half cream
2 cans (6 1/2 ounces each) chopped clams, drained.
In a sauce pan, combine the soups and cream; cook over medium heat until heated through. Add clams and heat through( do not boil.
If you can not find cream of onion soup you can use cream of potato soup and I also microwave a potato and cut it in small cubes and add that to the soup.
Phyllis Powell, Roseburg, Oregon
My hubby is a lobsterman (after retiring as an electrician). Here is a "Yankee" clam chowder:
1. fry up a piece of salt pork that has been cut into small cubes (or use 3 pieces of bacon).
I use a dehydrated mix for potato soup that I get at Costco, made up to serve 4, and then add a can of clams. You can also add corn, or shrimp instead if you like, or all three if you were so inclined.
I am looking for a copycat recipe for the clam chowder served at Barnard's Restaurant in Cocoa Beach, FL. It is the best I've ever had.
By Mary from Merritt Island, FL
