Best Clam Chowda Mug O Soup With Deviled Ham And Cheese Melt Mug Toppers Recipes

CLAM HAM CHOWDER 2 LB Recipe - (4.5/5) image

Provided by Beefman-2

Number Of Ingredients 14

2 LB DICED CLAMS ( I USE 2 - 28 OUNCE POLAR DICED CLAMS )
2 LB DICED HAM
2 LB RED ONIONS
2 LB RED POTATOES
2 HEADS CELERY DICED
2 LB FROZEN VEGGIES ( YOUR CHOICE, I USE PEAS AND CARROTS)
1 - 50 OUNCE CAMPBELL'S CREAM OF MUSHROOM SOUP
1 - 50 OUNCE CAN OF WATER
4 TBSP EXTRA VIRGIN OLIVE OIL
4 - 6 TBSP MINCED GARLIC ( DEPENDING ON HOW MUCH GARLIC YOU LIKE )
PEPPER TO TASTE
OPTIONAL
LA VICTORIA THICK AND CHUNKY SALSA ( OR YOUR FAVOURITE THICK SALSA )
THE AMOUNT DEPENDS ON YOUR TASTE,, I TEND TO GO WITH APPROX 4 CUPS

Steps:

OPEN CAN OF MUSHROOM SOUP AND POUR INTO LARGE STOCK POT, ADD IN THE WATER, MIX THOROUGHLY, HEAT OVER LOW TO MEDIUM HEAT, WASH AND REMOVE SKIN OF POTATOES,, THEN DICE,,, PLACE INTO THE MUSHROOM SOUP, COOK TILL THE POTATOES ARE FIRM AND TENDER. DURING THE COOK TIME OF THE POTATOES PREPARE THE FOLLOWING, WASH AND DICE THE ONIONS AND CELERY. SET ASIDE FOR THE MOMENT. IN ANOTHER LARGE POT (LARGE ENOUGH TO HOLD ALL OF THE ONIONS AND CELERY ) POUR IN OLIVE OIL AND MINCED GARLIC,, HEAT OVER MEDIUM HEAT TILL HOT, THEN ADD IN ONIONS AND CELERY, SAUTÉ TILL TRANSLUCENT, WHEN THE POTATOES ARE READY , ADD ONIONS AND CELERY MIX TO POT, ADD IN MIX VEGGIES. STIR IN WELL. LOWER HEAT TO LOW AND LET HEAT THROUGH,, TASTE ADD IN PEPPER FOR MORE TASTE, THEN ADD IN DICED HAM AND CLAMS,,, HEAT THROUGH APPROX 30 MINUTES TO 1 HOUR. SERVE WHILE HOT

Creamy Cheesy Clam Chowder image

Provided by Rita1652

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

4 lbs littleneck clams
1 cup white wine or 1 cup water
3 tablespoons butter
1 slice bacon, chopped into small pieces
1 large onion, chopped
2 stalks celery, minced
2 garlic cloves, minced
1 cup carrot, diced finely
1/4 cup flour
4 cups clam juice (from steaming clams and bottled juice)
1 (8 ounce) can baby clams
1 cup light cream
1 cup heavy cream
3 medium potatoes, boiled, peeled, and diced
1 cup frozen peas
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 cup shredded cheddar cheese
hot pepper sauce
scallion, thinly sliced (to garnish)

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.

Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 mugs of soup and toppers

Number Of Ingredients 19

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice
2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar

Steps:

In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.