WEBCook for a further minute after adding the garlic. In a large mixing bowl, combine the potatoes, water, clam juice, bouillon, pepper, and thyme. Bring the water to a boil. …
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WEBDirections. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a …
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WEBDirections. In a saucepan over medium heat, saute carrot, celery, onion, garlic and ham in canola oil until lightly brown, about 10 minutes. Rinse clams under running water, drain. …
WEBMelt butter in a large saucepan over medium-low heat. Add onion and fennel; cook, stirring occasionally until tender, about 10 minutes. Add potatoes, carrots, clam juice, water, …
WEBBring mixture to a simmer and cook until the thickened, about 5 minutes. Combine creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for …
WEBAdd flour and stir 1 to 2 minutes. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste. Bring to a boil, then cover and cook …
WEBHeat the oil and/or butter in a large pot over medium-high heat. Add the onion, celery, and garlic and saute until softened. Stir in the flour and distribute evenly. Add the water or …
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WEBDirections. Thoroughly pat corn dry with paper towels. Heat a large pot over medium-high heat. Add the corn and cook, undisturbed, until starting to brown, about 3 minutes. …
WEBStep 1 In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, …
WEBDirections. In a 3 1/2- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip). Cover and cook on low-heat …
WEBPuree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook …
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WEBDirections. In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft. Add water, potatoes, clams and chicken bouillon granules. …
WEBMeanwhile, in a large pot or Dutch oven, combine Low-Fat White Sauce Master Mix and milk. Cook over low heat, stirring constantly, for about 15 minutes or until smooth and …
WEBWhisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 …
WEBDrain clam juice and set aside. Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and …
WEBBe sure to stir frequently to prevent sticking. (Photo #7) Add 3 6.5 ounce cans of chopped clams and their juice to the chowder along with 1 1/2 cups of heavy cream and half the …
WEBDrain the clams (reserving the liquid). Add the clam liquid, potato, clam juice and bay leaf to the pan; bring to a boil. Reduce heat, and simmer for 15 minutes or until the potato is …