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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.
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.
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.
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.
This creamy soup perfectly combines clams and cubed potatoes. If you have never made this soup at home, here are a bunch of recipes to try. This page contains New England clam chowder recipes.
