Quick Clam Chowder Soup Recipe

Easy Clam Chowder Damn Delicious

WebApr 25, 2015 · Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, …

Rating: 4.9/5(343)

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Quick Clam Chowder Recipe: How to Make It Taste of …

WebOct 20, 2022 · Ingredients. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted. 1 can (10-3/4 ounces) condensed cream of …

Rating: 3.3/5(3)
1. In a large saucepan, combine all ingredients.
2. Cook and stir over medium heat until heated through.

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The Best Clam Chowder Tastes Better from Scratch

WebOct 26, 2023 · Bring mixture to a simmer and cook until the thickened, about 5 minutes. Combine creamy mixture into the potatoes. Stir in the salt, …

Rating: 5/5(312)
1. Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
2. Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
4. Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes

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New England Clam Chowder In 15 Minutes

WebMar 18, 2024 · Put a large pot or Dutch oven over medium-low heat. Add the oil. Cut the butter into pieces and add it to the oil. Add the celery and …

1. Put a large pot or Dutch oven over medium-low heat. Add the oil. Cut the butter into pieces and add it to the oil. Finely chop the celery and add it to the pot. Increase heat to medium. Peel and chop the onion and add it to the pot. Stir.
2. Use a fork to prick the potatoes in several places each. Put them on a microwave-safe plate and microwave on high power for 3 minutes. Flip and microwave until fork tender, 2-3 more minutes.
3. Meanwhile, chop up the bacon and add it to the celery and onions. Mince the garlic and add it along with the pepper, thyme and salt. Stir. Sprinkle with the flour. Stir. Drizzle in one half of one of the bottles of clam juice. Stir well and then add the rest of the bottle. Repeat with the remaining to bottles, adding half a bottle at a time before stirring and continuing. Add the chicken broth. Increase heat to medium-high and bring up to a simmer while stirring often.
4. When the potatoes are fork tender, wear oven mitts to protect your hands from the heat and chop them into 1/2 inch cubes. Add the potatoes to the soup. Add the cans of chopped clams, along with their juice, to the soup. Stir and allow to cook for a minute. Stir in the half and half and heat through before serving.

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