Best Cheesy Clam Chowder Recipes

CREAMY CHEESY CLAM CHOWDER

Steps:

• Steam clams open in a cup of wine in a heavy pot.
• Remove from pot and cool.
• Remove clams from shells.
• Rinse the clams well.
• Strain clam broth through a mesh screen or cheesecloth.
• Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• Set aside.
• In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• Slowly stir in the flour and cook for two minutes, stirring well.
• Add reserved clam juices to the sauté mixture.
• Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• Add creams and simmer 20 minutes.
• Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• Add cheese till melted through.
• Do not allow to boil as this will toughen the clams.
• Season with salt and hot pepper sauce to taste.
• Garnish with scallions.

MARILYN'S CHEESY CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
• Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
• Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
• Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

CHEESY CLAM CHOWDER

Steps:

• In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

CHEESY CLAM CHOWDER

Steps:

• In large pot melt cube of butter and saute bag of onions in it.
• If using stewed tomatoes, dice them and add to pot.
• Add rest of ingredients to pot. Stir.
• Cook real slow over low heat for 3-4 hours.
• This probably will work in a crockpot.

CHEESY CLAM CHOWDER

Steps:

• 1. Cook bacon in large pot until crisp. Remove and drain and crumble. Cook onion and celery in bacon fat until transparent.
• 2. Stir in flour and cornstarch, salt and pepper. Add 3 1/2 cups clam juice and cook over medium heat until bubbly, add milk, clams, potatoes, carrots, celery, and onion, & bacon. Cook stirring occasionally until all vegetables are cooked through. Add cheddar cheese stirring to combine and serve.

CHEESY CLAM CHOWDER

Steps:

• • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce • heat; cover and simmer for 20 minutes or until potatoes are tender. • • In a small bowl, combine flour and cold water until smooth. Stir into potato • mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce • heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; • heat through. Yield: 9 servings (about 2 quarts).

CHEESY CLAM CHOWDER

Steps:

• 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
• 2. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
• 3. Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
• 4. Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.

MARILYN'S CHEESY CLAM CHOWDER RECIPE

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens. Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.