Best 7 Mixed Vegetable Clam Chowder Recipes

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Indulge in the hearty goodness of Mixed Vegetable Clam Chowder, a symphony of flavors that will warm your soul and tantalize your taste buds. This classic New England-style chowder is elevated with an array of colorful vegetables, tender clams, and a creamy, flavorful broth. Each spoonful promises a burst of umami-rich seafood and the comforting warmth of fresh, garden vegetables.

This versatile recipe offers three delightful variations to suit every palate. Whether you prefer the classic clam chowder with its generous helping of clams, the indulgent seafood chowder brimming with clams, shrimp, and crab, or the vegetarian chowder bursting with the goodness of fresh vegetables, this recipe has something for everyone.

As you embark on this culinary journey, you'll discover the secrets to creating a chowder that's rich, creamy, and packed with flavor. From the art of choosing the perfect clams to the technique of simmering the broth to perfection, this recipe provides detailed instructions and helpful tips to ensure success in your kitchen.

So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure as we explore the world of Mixed Vegetable Clam Chowder, one spoonful at a time.

Let's cook with our recipes!

CHUNKY VEGETABLE CLAM CHOWDER



Chunky Vegetable Clam Chowder image

My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!

Provided by Gerry

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 slices bacon (may add an extra slice or two)
2 cups cubed potatoes (I often add more)
1 cup coarsely chopped carrot (I use a very coarse grate)
1/2 cup chopped onion (I like to use leeks)
1/2 cup chopped celery, I add the celery (optional)
1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
1 (12 ounce) can evaporated milk (I use half and half or cream)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
2 tablespoons freshly chopped fresh parsley
2 tablespoons shortening (I use Crisco)
2 tablespoons flour

Steps:

  • In a large pot add bacon (I cut into bite size pieces) saute lightly.
  • Add in onions (and the celery which is optional) and saute briefly.
  • Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
  • Add in the milk, clams and chopped parsley stirring frequently until heated through.
  • You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
  • This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.

Nutrition Facts : Calories 255.7, Fat 11.6, SaturatedFat 4.6, Cholesterol 35.1, Sodium 691.1, Carbohydrate 22.1, Fiber 2, Sugar 2.2, Protein 15.9

MIXED VEGETABLE CLAM CHOWDER



Mixed Vegetable Clam Chowder image

Quick dinner idea? Two easy steps and 10 minutes is all that it takes to make this herbed clam and mixed vegetables chowder recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 2

Number Of Ingredients 4

1 can (18.5 oz) New England clam chowder
1 cup frozen mixed vegetables, thawed
1/8 teaspoon dried thyme leaves
2 tablespoons shredded Cheddar cheese

Steps:

  • In 2-quart saucepan, stir together all ingredients except cheese. Cook over medium heat until hot, stirring frequently.
  • To serve, ladle chowder into bowls; sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 6 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 5 g, TransFat 0 g

POTATO-CLAM CHOWDER



Potato-Clam Chowder image

Soup from a potato mix? We're talking fast and flavorful!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 cups hot water
1 box (4.7 oz) Betty Crocker™ au gratin potatoes
1/2 teaspoon salt, if desired
1 cup frozen corn
1 cup frozen broccoli florets
3 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

Steps:

  • Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
  • Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
  • Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 11 g, TransFat 0 g

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Make and share this Manhattan Clam Chowder recipe from Food.com.

Provided by Jeff Hixson

Categories     Chowders

Time 1h45m

Yield 13 cups

Number Of Ingredients 17

4 ounces thick slab bacon, unsliced rind removed and cut into 1/3 inch dice
2 tablespoons olive oil
3 garlic cloves, finely chopped (1 tbl)
1 large onion, cut into 1/2 inch dice (10 ounces)
2 stalks celery, cut into 1/3 inch dice (4 ounces)
1 medium green bell pepper, cut into 1/2 inch dice (6 ounces)
2 medium carrots, cut into 1/2 inch dice (4 ounces)
2 dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
5 cups clam broth
2 cups diced clams
1 (28 ounce) can whole peeled tomatoes with juice, cut into 1/2 inch dice
1/4 cup chopped flat leaf parsley
coarse salt
fresh ground black pepper

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
  • Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
  • Add the olive oil and garlic, and cook for 30 seconds.
  • Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
  • Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
  • Add the potatoes and clam broth.
  • The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
  • Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
  • If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Add the tomatoes, and simmer 5 minutes more.
  • Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
  • Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

Nutrition Facts : Calories 207.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 19.2, Sodium 587, Carbohydrate 28.9, Fiber 6.4, Sugar 3.2, Protein 9.6

VEGETABLE CHOWDER



Vegetable Chowder image

Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.

Provided by TALL MOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 7

Number Of Ingredients 15

½ cup chopped red bell pepper
½ cup chopped onion
¼ cup margarine
1 cup chopped celery
1 cup cauliflower, chopped
1 cup diced carrots
1 cup fresh chopped broccoli
3 cups water
3 cubes chicken bouillon
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
3 cups shredded Cheddar cheese
salt to taste
ground black pepper to taste
1 ½ cups milk

Steps:

  • In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  • Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  • Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g

LOW-FAT CLAM & VEGETABLE CHOWDER



Low-Fat Clam & Vegetable Chowder image

Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.

Provided by Dancer

Categories     Chowders

Yield 3 serving(s)

Number Of Ingredients 8

1 cup small shell pasta (or other small pasta)
3 cups 1% low-fat milk
1 (10 ounce) bag frozen mixed vegetables, thawed and drained
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 teaspoons cornstarch
1 (6 ounce) can clams, drained
salt and pepper

Steps:

  • Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
  • Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
  • Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
  • Stir cornstarch into soup and return to simmer.
  • Add clams and simmer for 3 minutes.
  • Season with salt and cracked black pepper.

QUICK MANHATTAN CLAM CHOWDER



Quick Manhattan Clam Chowder image

I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!

Provided by MEGSCOOKIN

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
  • Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
  • Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 25.8 g, Cholesterol 63.5 mg, Fat 4 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 0.5 g, Sodium 720.1 mg, Sugar 8.4 g

Tips:

  • Select fresh and high-quality vegetables: Use fresh, crisp vegetables for the best flavor and texture in your chowder. Look for vegetables that are free of blemishes and bruises.
  • Don't overcook the vegetables: Cook the vegetables until they are tender but still retain a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
  • Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your chowder will be. Some good options include carrots, celery, onions, potatoes, corn, and peas.
  • Use a good quality clam juice: The clam juice is a key ingredient in clam chowder, so it's important to use a good quality product. Look for clam juice that is made from fresh clams and has a rich, briny flavor.
  • Season the chowder to taste: Season the chowder with salt, pepper, and other spices to taste. You may also want to add a splash of lemon juice or a dollop of sour cream.

Conclusion:

Mixed vegetable clam chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, savory clam juice, and creamy broth, mixed vegetable clam chowder is sure to be a hit with your family and friends.

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