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Home / Recipe: Yummy Nation Clam Chowder

Recipe: Yummy Nation Clam Chowder

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Nation Clam Chowder Herman Melville wrote a famous ode to chowder Nation Clam Chowder step by step. Add the chopped white onion and green onions to the pot and sautee until softened (you might need to add. Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. You can cook Nation Clam Chowder using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Nation Clam Chowder

  1. It's 1 can of whole clams in clam juice.
  2. It's 1 can of Chopped clams, in clam juice.
  3. You need 4 of Strips of regular smoked bacon, sliced into squares.
  4. You need 1 small of red potato, diced.
  5. Prepare 1 small of white onion, diced finely.
  6. It's 3 of Celery stalks, chopped thin.
  7. You need 4 of Green onions, chopped (white and green parts).
  8. You need 1 can of Cream of potato soup.
  9. Prepare 1 can of Cream of mushroom soup.
  10. You need 1 small of package of heavy cream (you will probably only use 3/4ths of it).
  11. Prepare 1/2 of Lemon, squeezed for the juice.
  12. You need 1 dash of Salt, pepper, paprika.

Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Nation, today's hot soups are Clam Chowder and Chicken Noodle. Available entrees include Lasagna and Beef Ragout. And any order may be placed by phone, including for items not available online.

Nation Clam Chowder instructions

  1. In a large non-stick pan, over medium/medium high heat add the bacon and cook until crunchy, set aside on a paper towel to soak up excess oil.
  2. Using the bacon oil in the pan, add the diced red potatoes and celery, cook until softened stirring occasionally.
  3. Add the chopped white onion and green onions to the pot and sautee until softened (you might need to add some butter to the pan if the oil is all soaked up).
  4. Add the juice (not the clams) of BOTH cans of the whole and chopped clams, and bring the onions and potatoes to a boil.
  5. Add all your seasoning, and squeeze 1/2 the lemon in. Cook until the potatoes are fully cooked through, stirring occasionally (most of the clam juice will soak up).
  6. Add the cans of cream of celery and mushroom, and stir all ingredients together well (add a couple dashes of hot sauce if desired).
  7. Slowly add the heavy cream, a little at a time and stir each time until desired consistency is reached. I usually use 3/4ths of the carton.
  8. Turn heat down to medium low.
  9. Re-incorporate the cooked bacon, and add both cans of clams into chowder and stir.
  10. On low heat, let the chowder set for five minutes for the flavors to mix..
  11. Serve and enjoy!! Garnish with chopped green onions if desired ;).

Clam chowder is a good "meal in a soup," and one that can be easily eaten from a cup outdoors. Special to the Record-Eagle/Rose Hollander Brandied hot chocolate is a thick, drinkable dessert that. New England clam chowder has long been a fixture on menus in the Northeast, and now it has a following nationwide. One of my favorite New England dishes "Ego is the anesthesia to dull the pain of stupidity" Spoken by someone smarter than I. These clever swaps can healthify clam chowder without compromising on flavor and creaminess.