WEBdirections. In large nonstick saucepan over high heat, saute onions, carrot, celery and green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture. Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving.
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WEB4. Stir in garlic, salt and both peppers. 5. Cook for 3 minutes then stir in reserved clam juice. diced tomatoes, V8 juice, lemon juice, parsley, bay leaf and thyme. 6. Bring soup to a boil, then reduce heat to simmer. Cook uncovered until the …
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WEBAdd the carrots, celery, potatoes and red pepper and cook for another 3 minutes. Add the soup stock, cover and cook for 10 minutes or until potatoes are almost tender. Meanwhile, open the can of clams and drain the clam juice into the pot, but not the clams yet! Add tomatoes and bring to boil.
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WEBIn a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
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WEBTo use fresh clams, steam 5 pounds of clams in 2 cups of water until they open. let cool and remove clams, discard shells and chop clams. Use the clam broth as directed in recipe. Off the heat, add the clams to the hot chowder and let rest for 5 minutes. Over-cooking the clams will result in tough, chewy clams.
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WEB2. Drain the juice from the clams into a separate bowl, and set the clams aside (you will need the clam juice for the next step). 3. In the same pot that you browned your bacon, stir in the onion, celery, and potato, and add the reserved juice from the clams. Add just enough water to cover the vegetables (as shown in picture above), set the pan
WEBWhisk in the heated half-and-half gradually. For about 5 minutes, cook and stir until smooth and thick. Add half to three quarters of a cup of water or clam broth to make the chowder thinner. Add the clams, veggies, salt, pepper, sugar, and cooking liquid to the pan. Stir thoroughly and, if required, adjust the spices.
WEBAdd onions, and heat on low heat until onions are translucent, 5 to 8 minutes. Add 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 on low until potatoes are soft, about 10 minutes.
WEBInstructions. Heat olive oil in a large soup pot. Add onion, celery, carrots, garlic, thyme, and celery seed. Sauté 3-5 minutes, or until onions begin to soften. Add bay leaf, carrots, clam juice, clams (with juice), tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
WEBTie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer
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 until soft
WEBDirections. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.
WEBdirections. Add your diced potatoes,celery, 1or 2 pk. of french onion soup mix (this will really determine your richness),and the juice from your cans of clams. (leaving the clams to add at the very end of the recipe or they will get chewy) and 1-2 tbl. liquid smoke, now add just enough water to cover maybe an inch over your potatoes and celery.
WEBAdd bottled clam juice to the drained clam juice to make 4 cups. Chop clams and set aside. In large pot melt butter ad bacon and cook until fat is rendered and bacon is crisp. Remove bacon and set aside. Add onions, peppers, carrots, celery, garlic and red pepper flakes to the fat and cook until softened, stirring often.
WEBStep 1: Prepare the clams. To begin making Ivar's famous clam chowder, you first need to prepare the clams. Start by rinsing them thoroughly under cold water to remove any sand or grit. Then, place the clams in a large pot filled with cold water. Add a pinch of salt to the pot and let the clams soak for about 20 minutes.
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 thickened. Add clams, undrained cooked vegetables, and sugar. Heat over medium for another 15 minutes. Divide chowder evenly between 6 bowls.
WEBChowder Heating Instructions 1) Thaw chowder overnight under refrigeration 2) Once thawed, cut corner off the bag and pour into a saucepan or kettle. 3) Heat chowder over medium heat, stirring frequently. 4) Allow the chowder to slow-simmer for approximately 10 minutes to allow the chowder to reach 165°. Enjoy!