Best 2 Clam Chowder Microwave Recipes

Indulge in the comforting warmth of a creamy and savory clam chowder, prepared with tender clams, aromatic vegetables, and a rich broth. This classic New England dish can now be conveniently made in the microwave, offering a quick and effortless way to enjoy a hearty and flavorful meal. Whether you prefer a traditional clam chowder or a creamy Manhattan-style variation, we have gathered a collection of microwave-friendly recipes to satisfy your cravings. With options ranging from classic to modern interpretations, and even a vegan alternative, there's a perfect recipe for every palate and dietary preference. So, gather your ingredients, grab a microwave-safe bowl, and let's embark on a culinary journey to create a delightful and comforting clam chowder in the comfort of your own kitchen.

Let's cook with our recipes!

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

MY BEST CLAM CHOWDER

My Best Clam Chowder image

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.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

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.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

Tips:

Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
Dice the vegetables evenly. This will help them cook evenly in the chowder.
Don't overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor.
Use a good quality clam juice. The clam juice is the base of the chowder, so it's important to use a good quality one. Look for a clam juice that is low in sodium and has a good flavor.
Don't be afraid to experiment with different ingredients. There are many ways to make clam chowder, so feel free to experiment with different ingredients to find a recipe that you love.

Conclusion:

Clam chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover clams. With just a few simple ingredients, you can make a delicious and satisfying clam chowder that the whole family will enjoy.