Best 2 Cindys Awesome Clam Chowder Recipes

Cindy's Awesome Clam Chowder is a delectable and hearty soup that is sure to warm your soul on a cold winter's day. This chowder is packed with tender clams, flavorful vegetables, and a creamy, savory broth. The perfect balance of spices and herbs adds depth and complexity to this classic dish. Whether you are a seasoned cook or a beginner in the kitchen, this easy-to-follow recipe will guide you through the steps to create a delicious and satisfying bowl of Cindy's Awesome Clam Chowder.

Check out the recipes below so you can choose the best recipe for yourself!

CINDY'S AWESOME CLAM CHOWDER

Cindy's Awesome Clam Chowder image

A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I'm sure yours will too!

Provided by Cindy in Pensacola

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

½ pound bacon, cut into 1/2 inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5 ounce) cans chopped clams with juice
2 (1.8 ounce) packages dry leek soup mix
1 quart half-and-half

Steps:

Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 53.5 g, Cholesterol 128.3 mg, Fat 38.7 g, Fiber 5.1 g, Protein 30.5 g, SaturatedFat 18.2 g, Sodium 1338 mg, Sugar 2.6 g

AWESOME CLAM CHOWDER

Awesome Clam Chowder image

This came about after a long search through many recipes. Is good eating the first day, but refrigerating overnight is what makes it awesome. When I served to for the group at my son's work, they ate it up. A couple of the guys said they didn't like clam chowder, but this was good.

Provided by Sandy in Dayton

Categories Stew

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

4 (6 1/2 ounce) cans clams, drained and liquid reserved (I used a mix of minced and whole baby clams)
2 tablespoons extra virgin olive oil (or any light tasting oil)
2 (8 ounce) bottles clam juice
1 1/2 cups minced onions
1 1/2 cups diced celery
3 cups cubed potatoes
1 cup frozen corn or 1 cup fresh corn
1 1/2 cups diced carrots
1 cup butter
1 cup all-purpose flour
3 cups half-and-half cream
3 cups chicken stock
1 (4 ounce) can baby shrimp, drained
3 tablespoons red wine vinegar, I know it sounds weird but it really adds a spark
2 1/4 teaspoons salt, I like use sea salt
ground black pepper

Steps:

Sauté celery, onions, and carrots (if using fresh corn add it now) and in oil in a large skillet until softened.
Add potatoes, frozen corn, bottles of clam juice, plus enough drained liquid from canned clams to cover vegetables*, and cook over medium heat until tender. *If not enough liquid add only enough water until vegetables are covered.
After about 10 - 15 minutes, when vegetables are almost tender, melt the butter in a large heavy soup pot over medium heat.
Whisk flour into melted butter until smooth and fully cooked.
Whisk in half & half and chicken stock, stir constantly until thick and smooth.
Stir in vegetables, cooking liquid, and season with salt and pepper. Heat through, but do not boil.
Stir in clams and shrimp - If they cook too much they get tough - do not allow it to boil. When clams are heated through, stir in vinegar.
At this point I took it off the heat and let it cool down enough to put into the fridge covered as I was serving it the next day.
A couple of hours before serving I just put it into the crock from one of my slow cookers, put the lid on, then put it into the microwave at 10 minutes at 50% power to get it started and then into the slow cooker on slow.

Nutrition Facts : Calories 422.9, Fat 26.4, SaturatedFat 14.7, Cholesterol 103.9, Sodium 870.7, Carbohydrate 31.5, Fiber 2.5, Sugar 4.3, Protein 16.1

Tips:

Fresh clams are best: If you can get your hands on fresh clams, use them! They will give your chowder the best flavor.
Don't overcook the clams: Clams cook quickly, so be careful not to overcook them. Overcooked clams will be tough and chewy.
Use a good quality clam juice: The clam juice is an important part of the chowder, so make sure you use a good quality one. Look for a clam juice that is low in sodium and has a clear, light color.
Add vegetables to your liking: Feel free to add other vegetables to your chowder, such as potatoes, carrots, celery, or corn.
Season to taste: Be sure to season your chowder to taste. Add salt, pepper, and other spices until it reaches the desired flavor.

Conclusion:

Clam chowder is a classic New England dish that is perfect for a cold winter day. It is a hearty and flavorful soup that is sure to please everyone at the table. There are many different recipes for clam chowder, so you can find one that suits your taste. Whether you like it creamy or brothy, with or without vegetables, there is a clam chowder recipe out there for you. So next time you are looking for a delicious and comforting soup, give clam chowder a try.