Best Easy Clam Chowder Recipes

QUICK AND EASY CLAM CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

QUICK AND EASY CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

EASY CROCK POT CLAM CHOWDER

Steps:

• Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
• Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
• Cook on high for 4 hours or on low for 6 to 8 hours.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
• Add potato and onion and saute for about 7 minutes.
• Drain the minced clams and reserve the liquid.
• Add clam juice and reserved clam liquid to mixture in saucepan.
• Cover and simmer 15 minutes or until potato is tender.
• Stir in cream and clams and bring to a slow simmer.
• DO NOT BOIL.
• Serve with crackers.

EASY INSTANT POT® CLAM CHOWDER

Steps:

• Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel.
• Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.

EASY CLAM CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender., Drain clams, reserving juice. Set clams aside. Add the potatoes, clam juice and broth to the onions. Cook over medium heat for 15 minutes or until potatoes are tender. Stir in the clams, soup, milk, cream, salt, pepper and bacon; heat through.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese if desired.

NEW ENGLAND EASY CLAM CHOWDER

Steps:

• Drain 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 gently.
• Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
• Add the clams and the milks and heat until heated through (do not boil).

EASY AND DELICIOUS CLAM CHOWDER!

Steps:

• In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
• Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
• Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
• Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
• Season with salt and lots of black pepper.
• Delicious!

EASY CREAMY CLAM CHOWDER

Steps:

• In a heavy pot melt butter over medium-high heat.
• Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Stir in the two cans potato soup and two cans clams WITH their juice. .
• Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
• In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
• Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
• Season with salt if using.
• Ladle into bowls and sprinkle Parmesan cheese on top.

QUICK AND EASY CLAM CHOWDER

Steps:

• Fry bacon in a large saucepan until crisp. Remove and set aside.
• Discard all but 1 tablespoon of bacon fat.
• Saute onion in bacon fat until transparent.
• Add potato soup, milk and clams with liquid and reserved bacon.
• Heat but do NOT boil. Season with butter, salt and pepper.

EASY NEW ENGLAND CLAM CHOWDER

Steps:

• Cook bacon in medium saucepan over medium heat until crisp; drain.
• Reserve 2 tablespoons bacon fat.
• Return bacon fat to saucepan.
• Add potatoes, carrot, onion and celery.
• Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
• Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
• Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
• Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

EASY CORN CLAM CHOWDER (LOWER FAT)

Steps:

• In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
• cal: 257.
• carb: 27g.
• fat: 2g.

VERY BEST AND VERY EASY NEW ENGLAND CLAM CHOWDER

Steps:

• Peel and cube potatoes, put them in the bowl, cover with plastic wrap, and cook till they done in the microwave. (5-8 min). /I recommend cuting them when they r cold, so you dont have to wait for them after/.
• Cut the onion.
• Slice bacon and cook it.
• After bacon is done, add onions and cook them till they done (you may wanna use extra butter or lil half and half).
• Start adding flour little by little to the bacon an onions.
• Add half and half
• Finish line: add all clams, minced clams, Progresso Seafood Sauce (White Clam), and cooked cubed potatoes. Do not drain your clams. If you like how it is - then let it simmer. If you think its too thick - add some clam juice - or milk - or half and half - or just water. Uoy also might want to add some garlic.
• Let it simmer for at least 10 min (if you will be able to wait that long).

SUPER EASY BACHELOR CLAM CHOWDER

Steps:

• Steps: Turn crockpot on High Dump first 4 ingredients into crockpot Dice the potatoes medium-small and boil them in saucepan for 2 minutes in enough water to cover with a little salt, drain immediately and add to crockpot Add celery Add black and cayenne pepper (say "BAM" if you feel you must) Let it all get to a simmer again, stir it once in a while so it doesn't stick to the bottom It's done when the potatoes and celery are tender, maybe an hour or a bit more. Enjoy.

EASY MANHATTAN CLAM CHOWDER

Steps:

• In medium saucepan, cook celery and onions in margarine until tender.
• Add remaining ingredients except milk.
• Heat just to boiling: cover and simmer for 7 minutes.
• Add milk, do not let it boil again.

EASY CLAM CHOWDER

Steps:

• Cook and stir onions, celery and bacon in medium saucepan on medium heat 5 min. or until vegetables are crisp-tender. Add potatoes and water; bring to boil. Cook 15 min. or until potatoes are tender.
• Microwave milk and cream cheese in small microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and mixture is well blended. Add to potato mixture; stir.
• Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not let soup come to boil.)

EASY CLAM CHOWDER RECIPE

Steps:

• Drain clams, reserving liquid. Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
• Add potatoes, onions and bell peppers to bacon drippings in pan; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add bay leaf and reserved clam liquid; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min. Remove and discard bay leaf.
• Add milk, white pepper, clams and bacon; mix well. Cook, uncovered, 3 to 5 min. or until heated through, stirring occasionally. (Do not let soup come to boil.)

EASY MANHATTAN CLAM CHOWDER

Steps:

• 1. Add first 7 ingredients to soup pot. Bring to a boil, reduce heat and cover; simmer 10 minutes.
• 2. Add remaining ingredients and simmer another 10 minutes.
• 3. Serve.

EASY CLAM CHOWDER

Steps:

• In a 6 qt pan, saute onion in butter until tender. Add soups and clams. Cover and simmer on low for one hour. Add half and half and continue to cook on very low heat for 30 minutes.
• Ladle into bowls and top with chopped green onions or bacon bits, if you like.