Best 2 Wegmans Delicious Spunky Clammy Chowda Longmeadow Recipes

Indulge in the delectable flavors of New England with Wegmans's array of irresistible clam chowder recipes. From the classic creamy chowder to the hearty red chowder, each variation promises a symphony of flavors that will tantalize your taste buds. Whether you prefer a traditional approach or a modern twist, our curated collection offers something for every palate. Dive into the creamy depths of the New England Clam Chowder, where tender clams, diced potatoes, and aromatic vegetables harmoniously blend in a velvety broth. Experience the robust smokiness of the Manhattan Clam Chowder, where tomatoes, bacon, and a touch of spice create a rich and flavorful chowder that is sure to satisfy. For a lighter option, try the Clear Clam Chowder, where a澄清的broth allows the delicate flavors of the clams to shine through. And if you're looking for a unique twist, the Spicy Clam Chowder infuses a fiery kick into the classic recipe, adding a delightful warmth to every spoonful. No matter your preference, Wegmans's clam chowder recipes guarantee a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

WEGMAN'S DELICIOUS, SPUNKY, CLAMMY CHOWDA! LONGMEADOW

Wegman's Delicious, Spunky, Clammy Chowda! Longmeadow image

We are so lucky to have this wonderful grocery store here in Maryland. Saw this recipe on the back of Wegmans 5 pound potato sack, and had to try it. I found it delicious, and perfect for a warm Sunday dinner, or anytime during the week for that matter. I had everything on hand, so that made it even easier. Note -- any changes I made or mentioned are noted in the ( ) area. I hope you enjoy this, as much as we do on the farm. Now if I can just figure out how to grow clams!

Provided by Andi Longmeadow Farm

Categories Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 slices bacon, cut into 1/2 inch pieces (I use 1 slice of bacon)
1 medium onion, chopped
2 cups clam juice (I use chicken stock)
4 medium potatoes, peeled and cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 (6 1/2 ounce) chopped clams, undrained
1 cup whole milk (or cream, I use 1% milk)

Steps:

In a heavy bottom soup pot, cook bacon on LOW until crisp. Remove bacon and drain off all but 1 tablespoon bacon drippings.
Add onion to pot, stir and cook until limp and golden, about 3 minutes.
Add bacon, clam juice (or chicken stock), potatoes, and thyme. Simmer, covered; stirring occasionally until potatoes are soft, about 20 minutes.
Add clams and milk; simmer, uncovered, 10 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 382.2, Fat 10.6, SaturatedFat 3.8, Cholesterol 33.2, Sodium 642.5, Carbohydrate 57.4, Fiber 5.6, Sugar 10.1, Protein 15.1

DOWN ON THE FARM - FRIED HAM SANDWICH - LONGMEADOW

Down on the Farm - Fried Ham Sandwich - Longmeadow image

I was in the nursing profession many, many, years ago. When the nursing staff was allowed to take a lunch break, I would meander down to our hospital cafeteria and order up one of these sandwiches. Of course, the cafeteria chefs had a special "seasoned grill" that punctuated years and years of cooking delectable delights, the way it used to be cooked, without the use of microwaves, and or already prepared, "boiled - in - the - bag" foods that came from "Sysco". These amazing chefs even had special spatulas that you could easily imagine the pounding and flipping going on, being delicately tossed in the air, as somehow this made the food taste even more spectacular. After paying for the sandwich, I would sit down, and carefully open the wrapper, and inhale the aroma of freshly cut ham, the sweetest, most soft bread that I have ever known, and the mixture of ham juice and a bit of butter that warmed the ham prior to marrying with the bread. Needless to say, I always looked forward to this break, and on the occasion of visiting this hospital even today, I reflect back on those days of good ol' cooking as it used to be, and the delights these very special chefs produced. To this day I still make these at home, occasionally for lunch or a quick dinner. After the cafeteria chefs put this yummy sandwich together they would wrap it in (1) wax paper (2) then aluminum foil. By the time you got to your table, the tastes had developed and probably steamed in the combination of wax paper and foil. Either way, I guess these magical chefs will never be forgotten as this made my day complete, every single day. I hope you enjoy this sandwich as much as I. Try the wax paper and foil too, [if you have time].....you will see what I'm talking about.

Provided by Andi Longmeadow Farm

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 slices bread (suggested country white-any will do)
2 ounces deli ham (sliced in slivers)
1 small onion, sliced very thinly
1 tablespoon mayonnaise (can be reduced fat)
1/2 teaspoon butter (or margarine) (optional)

Steps:

Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
Toss in onion and cook until translucent. (about 2/3 minutes).
Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
Flip over ham/onion and continue to warm for 2 more minutes.
Spread bread with mayonnaise add warmed ham/onion mixture.
Press down tops of bread, and kinda "smash" together.
Cut in half and devour.

Tips:

Prep your ingredients: Take the time to clean and chop your vegetables and seafood before starting the chowder. This will make the cooking process much smoother.

Use good-quality ingredients: The fresher and higher-quality your ingredients are, the better your chowder will taste. Look for fresh seafood, vegetables, and broth.

Don't crowd the pan: When cooking the seafood and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will result in a watery chowder.

Simmer, don't boil: Once you've added the broth and vegetables to the pot, bring it to a simmer and then reduce the heat to low. Simmering will help to develop the flavors of the chowder without overcooking the seafood.

Season to taste: Taste the chowder throughout the cooking process and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.

Serve hot: Clam chowder is best served hot, so make sure to reheat it if necessary before serving.

Conclusion:

Wegmans' Delicious Spunky Clammy Chowda Longmeadow is a hearty and flavorful soup that is perfect for a cold night. With its tender clams, vegetables, and creamy broth, this chowder is sure to warm you up from the inside out. Follow these tips to make the best clam chowder possible, and enjoy a delicious and satisfying meal.