Clam Chowder III

Submitted by: BABYBLUEUT 
This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half. 

Photo of: Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

Submitted by: Dorothy Ingersoll 
Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe. 

Westcoast Style Clam Chowder

Submitted by: William Anatooskin 
This chowder incorporates minced clams, carrots, potatoes, onions and celery in a cream of tomato soup base made with clam juice, milk, stewed tomatoes and ketchup. 

Photo of: Manhattan Style Clam Chowder

Manhattan Style Clam Chowder

Submitted by: Halie 
This generous recipe makes enough for twelve! It is full of vegetables - tomatoes (of course), carrots, celery, potatoes, red and green peppers - and is seasoned with basil, oregano, Worcestershire, and hot pepper sauce.  

Photo of: Hatteras Style Clam Chowder

Hatteras Style Clam Chowder

Submitted by: ODella Romaine 
No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon. 

Wilma's Clam Chowder

Submitted by: Wilma Scott 
A chunky, delicious chowder with a back-east taste. 

Photo of: New England Clam Chowder I

New England Clam Chowder I

Submitted by: Debbie2 
Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby. 

Photo of: Manhattan Clam Chowder II

Manhattan Clam Chowder II

Submitted by: Diana 
A real easy and tasty Manhattan Clam Chowder. 

Photo of: My Best Clam Chowder

My Best Clam Chowder

Submitted by: PIONEERGIRL 
A delicious, traditional cream-based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor. 

Photo of: Shirley's Maine Clam Chowder

Shirley's Maine Clam Chowder

Submitted by: IRELAND2 
This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams. 
 
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