does anyone know any clam chowder recipes that dont call for cream?

i want to make some clam chowder but dont have =)

8 Answers

  • 1 decade ago
    Favorite Answer

    Grandma's Clam Chowder


    2 bacon strips, diced ( we use the thick cut)

    1 cup chopped onion

    2 tablespoons all-purpose flour

    2 (6 ounce) cans minced clams

    1 cup water

    1/2 teaspoon salt

    1/4 teaspoon dried thyme

    1/4 teaspoon dried savory

    1/8 teaspoon pepper

    4 medium potatoes, peeled and cubed ( we like round golden)

    2 cups milk

    2 tablespoons minced fresh parsley


    In a 3-qt. saucepan , cook bacon until crisp. Remove bacon; set aside. Saute onion in drippings until tender. Add flour; stir until smooth. Drain clams, reserving juice; set clams aside. Gradually add water and clam juice to pan; cook and stir over medium heat until smooth and bubbly. Add salt, thyme, savory, pepper and potatoes; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender, stirring often. Add bacon, clams, milk and parsley; heat through.

    Source(s): grandma.
  • 4 years ago

    Down East Clam Chowder New England Clam Chowder Newport Clam Chowder Quick and Easy Clam Chowder My dad always included soda crackers in his recipe.

  • 1 decade ago

    6 slices bacon, finely chopped

    1 cup of finely chopped onions

    1/4 teaspoon paprika

    3 cups cold water

    3 cups potatoes, peeled and cut into 1/2-inch dice

    1/2 teaspoon dried thyme

    Three 6 1/2-ounce cans chopped clams

    1 cup half and half or milk

    1/3 cup minced parsley or fresh chives for garnish, optional

    In a medium saucepan over medium heat, heat the bacon, covered, for a minute or until some of the fat has rendered. Uncover the saucepan and continue to sauté, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.

    Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes stirring on occasion. Add the water, potatoes and thyme and bring the liquid to a boil.

    Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are tender but not falling apart.

    Add the clams with their juices and the half and half or milk. Bring the soup just to a simmer and season with salt and pepper to taste. Serve immediately, each portion garnished with parsley or chives.

    Serves 4 to 6

  • 1 decade ago

    Manhattan Clam Chowder

    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

    Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.

    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.

    Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

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  • JEN
    Lv 5
    1 decade ago

    If you are looking for the white kind of clam chowder and not the one with tomatoes in it, just add milk instead of cream. It will not be as rich but it will be just as tasty and lower in calories too.

  • 1 decade ago

    i just get the clam chowder cans, add extra clams, and some salt pork


  • kitch
    Lv 5
    1 decade ago
  • 1 decade ago

    you dont need a recipe.. u just ****** make it.. look 4 the best ingredients in all the recipes and use milk u damn sped.. haaahaahahhaha

    Source(s): me of course!!
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