Time 20m Yield 8 servings Number Of Ingredients 12 Steps:
Add the oil to a large stock pot over medium high heat. Add the onions, celery, carrots, cauliflower, and parsnips to the pot and cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds more. Add the half and half, water, and clams to the pot, stir to combine. Bring the pot to a simmer and cook for 30 minutes stirring occasionally. Remove the pot from the heat and serve immediately.
Time 10m Yield 2 Number Of Ingredients 4 Steps:
In 2-quart saucepan, stir together all ingredients except cheese. Cook over medium heat until hot, stirring frequently. To serve, ladle chowder into bowls; sprinkle with cheese.
Time 45m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large pot add bacon (I cut into bite size pieces) saute lightly. Add in onions (and the celery which is optional) and saute briefly. Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done. Add in the milk, clams and chopped parsley stirring frequently until heated through. You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder. This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.
Yield 3 serving(s) Number Of Ingredients 8 Steps:
Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.
Time 50m Yield 8 Number Of Ingredients 11 Steps:
Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Time 50m Yield 8 Number Of Ingredients 12 Steps:
Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor. Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables. Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.
