* 1 (14.75 ounce) can cream-style corn
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 1/2 cups half-and-half cream
* 1/4 cup bacon bits
* 2 green onion, chopped
* 1/4 teaspoon cayenne pepper
* 1 (8 ounce) package cold cream cheese, cubed
* 1 (4 ounce) can small shrimp, drained

Method

Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.

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* 1 pint shucked clams
* 1 cup tomato and clam juice cocktail
* 2 potatoes, cleaned and chopped
* 1 cup chopped green bell pepper
* 1/4 cup chopped green onions
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can Italian-style diced tomatoes

Method

1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.

* 4 slices bacon
* 1/2 cup chopped onion
* 4 potatoes, peeled and cubed
* 1 tablespoon all-purpose flour
* 1 cup bottled clam juice
* 1 cup half-and-half
* 2 (6 ounce) cans minced clams
* salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 2 tablespoons chopped fresh parsley

Method

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

* 1/2 cup butter
* 2 stalks celery, chopped
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 (6.5 ounce) cans minced clams, drained with juice reserved
* 2 potatoes, peeled and cubed
* 1 (12 fluid ounce) can evaporated milk
* 1/2 teaspoon dried thyme
* salt and pepper to taste

Method

1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

* 1 pound diced bacon
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 1 (15.5 ounce) can black-eyed peas with liquid
* 1 (14.5 ounce) can beef consomme
* 1 (29 ounce) can diced tomatoes

Method

1. In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
2. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.

* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 (10.75 ounce) can New England clam chowder
* 2 (6.5 ounce) cans minced clams
* 1 quart half-and-half cream
* 1 pint heavy whipping cream

Method

1. Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. Cover, and cook on low for 6 to 8 hours.

* 4 slices bacon, cut into 1/2 inch pieces
* 2 (6.5 ounce) cans chopped clams
* 1 1/2 cups diced peeled raw potatoes
* 1/3 cup chopped onion
* 2 tablespoons all-purpose flour
* 1 1/2 cups milk, divided
* 1/2 teaspoon salt
* 1 pinch pepper
* 1 teaspoon butter or margarine
* Minced fresh parsley

Method

In covered 2-qt. microwave-safe dish, cook bacon on high for 4-5 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 8-10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 6 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

* 2 cups sliced fresh mushrooms
* 4 celery ribs with leaves, chopped
* 1 medium onion, chopped
* 2 tablespoons reduced-fat margarine*
* 2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
* 1 (8 ounce) bottle clam juice
* 1/2 cup white wine or chicken broth
* 6 medium unpeeled red potatoes, cubed
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 3 (6.5 ounce) cans minced clams, with juice

Method

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

* 5 cups water
* 5 teaspoons chicken bouillon granules
* 8 medium potatoes, cubed
* 2 medium onions, chopped
* 1 medium carrot, thinly sliced
* 1 celery rib, thinly sliced
* 1/4 cup butter or margarine, cubed
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 (12 ounce) can evaporated milk
* 1 tablespoon minced fresh parsley

Method

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.

* 2 (6.5 ounce) cans minced clams
* 1 1/2 cups water
* 1 (16 ounce) can diced tomatoes
* 1 cup chopped onion
* 2 potatoes, peeled and chopped
* 1/2 cup finely chopped carrots
* 1 teaspoon salt
* ground black pepper to taste
* 1/2 teaspoon dried thyme

Method

1. Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
2. In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.