|The Jewish-American Kitchen|
|by Raymond Sokolov|
A lavishly illustrated look at the history and traditions of Jewish cooking features 135 fully-illustrated recipes, as well as witty commentary by...
Results 1 - 10 of 38 for easy clam chowder
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Melt butter in ... from the canned clams and add to ... until mixture simmers. Makes 10 cups. If you use evaporated skim milk, only 83 calories per cup.
Cut salt pork ... stock pot add clams, clam juice, ... enjoy.... If done right, this will taste just like Campbell's brand English clam chowder . from AL
Prepare clam chowder as directed on can except stir in corn (with liquid) and seasonings. Sprinkle with paprika or minced parsley, if desired. 3 servings.
Cook potatoes in juice from clams and bottle of ... creamier it gets, so you can decide how thick you want it - but watch it so it does not burn on the bottom.
In saucepan, combine clams, onions and potatoes; add juice from clams, half and half cream and evaporated milk. Heat and serve.
Pour water plus juice from drained clams into saucepan. Add ... cream of celery, soup, clams, milk, cheese, seasoned salt and mix thoroughly. Heat gently.
Fry bacon until ... until tender. Add water, vegetables, ketchup, clams, and seasonings. Cover and simmer 40 to 45 minutes or until vegetables are tender.
Melt butter and pour in both soups and milk. Stir until mixed. Add milk, salt, pepper and then clams. Stir slowly while heating but don't boil. Serve warm.
Saute onions in ... brown. Add cream of potato soup and can of milk. Stir and heat thoroughly. Add minced clams. Let simmer a few minutes. Serve piping hot.
Cook bacon and ... add soup. Drain clams, add enough ... Gradually stir into mixture. Heat to boiling point, add clams and reheat. Do not boil. Serve hot.
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