Best Thick Creamy Clam Chowder Recipes

Thick and Creamy New England Clam Chowder image

Provided by teen7043

Categories Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

Thick and Creamy New England Clam Chowder Recipe - (4.1/5) image

Provided by longhornfans

Number Of Ingredients 11

6 -7 pieces bacon , cut into small pieces
1 medium onion , chopped
3 (5 ounce) cans baby clams , with juice reserved
6 -7 potatoes , cubed
1 stalk celery, diced
1 - 2 carrots, diced
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

Thick & Creamy Clam Chowder image

Provided by Dawn Emel

Categories Chowders

Time 2h

Number Of Ingredients 9

4 can(s) 6.5 oz clams and juice
2 jar(s) 8 oz clam juice
4 can(s) evaporated milk
1 c chopped/diced carrots
1 c diced/chopped celery
1 c diced/chopped sweet, white or red onion
4 large red potatoes
2 c potato buds
1 Tbsp real salted sweet cream butter

Steps:

1. Melt butter in a large sauce pan over medium heat. Saute onion till they start to sweat. Add evaporated milk, cans of clams in juice and the jars of clam juice. Place over medium low heat.
2. In three separate sauce pans boil your celery, potato, and your carrots in water till they are about 3/4's way done. I have found that if you cook them all the way from start to finish in the soup the flavor of these three things will out weigh the clam flavor of your soup.
3. Once the vegies have cooked drain water and add to soup base. Cook over low heat till viggies are fully tender. Add potato buds to thicken and cook for another 15-20 minutes and enjoy.