Type what you have

Ingredients

• ✓ clam juice
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• orange
• white wine
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ clam juice
• baby clam
• onion
• carrot
• potato
• tomato soup
• tomato sauce
• parsley
• black pepper

Instructions

1. 1 Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

By claudygirl

Ingredients

• ✓ clam juice
• clam
• tomato juice
• potato
• green bell pepper
• green onion
• black pepper
• tomato

Instructions

1. 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. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME

Ingredients

• ✓ clam juice
• linguine pasta
• olive oil
• garlic
• clam
• parsley
• salt
• black pepper

Instructions

1. 1 Cook linguine in a large pot of salted boiling water until al dente.
2. 2 Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. 3 Toss pasta with clam sauce. Serve warm.

By JANBLIDEN

Ingredients

• ✓ clam juice
• ice cube
• vodka
• green olive
• olive brine
• celery salt
• black pepper
• worcestershire sauce
• hot pepper sauce
• tomato juice
• celery

Instructions

1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Ingredients

• ✓ clam juice
• lime
• celery salt
• ice cube
• vodka
• worcestershire sauce
• hot pepper sauce
• tomato juice
• celery

Instructions

1. 1 Gather ingredients.
2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
5. 5 Top with tomato-clam juice.
6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Ingredients

• ✓ clam juice
• bacon
• celery
• onion
• butter
• all-purpose flour
• half-and-half
• clam
• white pepper

Instructions

1. 1 In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3. 3 Season with pepper and serve.

By Cathie West

Ingredients

• ✓ clam juice
• butter
• onion
• all-purpose flour
• clam
• potato
• half-and-half
• salt
• pepper
• dill weed

Instructions

1. 1 Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. 2 In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. 3 In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. 4 Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

By OMMIE3

Ingredients

• ✓ clam juice
• butter
• mushroom
• shrimp
• sea scallop
• all-purpose flour
• black pepper
• sour cream
• sherry
• parsley

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
2. 2 Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
3. 3 In a medium bowl, mix together the flour, black pepper, and clam juice.
4. 4 Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

By VALARIE34

Ingredients

• ✓ clam juice
• chicken broth
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• white wine
• shrimp
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ clam juice
• tomato sauce
• seafood sauce
• water
• chicken broth
• garlic
• butter
• salt
• black pepper
• shrimp

Instructions

1. 1 Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.

By lisam12777

Ingredients

• ✓ clam juice
• vegetable oil
• onion
• celery
• carrot
• potato
• clam
• thyme
• black pepper
• bacon

Instructions

1. 1 In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

By O. Romaine

Ingredients

• ✓ clam juice
• bacon
• celery
• onion
• flour
• potato
• milk
• clam
• salt
• white pepper
• oyster cracker

Instructions

1. 1 Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.
2. 2 Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.
3. 3 Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.
4. 4 Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.

By Cans Get You Cooking

Ingredients

• ✓ clam juice
• bacon
• onion
• potato
• flour
• half and half
• clam
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 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. 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. 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. 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.)

By chief2

Ingredients

• ✓ clam juice
• vegetable oil
• onion
• celery
• bacon
• russet potato
• clam
• all-purpose flour
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
2. 2 Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
3. 3 Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.

By Kr Pr

Ingredients

• ✓ clam juice
• butter
• yellow onion
• celery
• thyme
• salt
• black pepper
• potato
• milk
• fish broth
• heavy cream
• dungeness crab meat

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
2. 2 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

By STUCK601

Ingredients

• ✓ clam juice
• butter
• leek
• salt
• black pepper
• all-purpose flour
• half-and-half
• potato
• shrimp
• corn
• lemon juice
• chive

Instructions

1. 1 Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
2. 2 Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
3. 3 Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

By DotDot

Ingredients

• ✓ clam juice
• clam
• chicken stock
• butter
• onion
• celery
• fingerling potato
• dill weed
• black pepper
• salt
• cayenne pepper
• hot pepper sauce
• parsley

Instructions

1. 1 Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

By KMOMMYZ

Ingredients

• ✓ clam juice
• olive oil
• celery
• onion
• baby carrot
• basil
• garlic
• black pepper
• tomato
• clam
• potato
• worcestershire sauce

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add celery, onion, carrots, basil, garlic, and black pepper until tender, about 10 minutes. Transfer 1/2 vegetable mixture to a food processor.
2. 2 Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.
3. 3 Stir remaining 2 cans stewed tomatoes, clams, clam juice, and potatoes into pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

By MEGSCOOKIN

Ingredients

• ✓ clam juice
• vodka
• tomato juice
• tomato juice
• lemon
• lime
• worcestershire sauce
• horseradish
• black pepper
• hot pepper sauce
• celery salt
• ice
• lime

Instructions

1. 1 Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.

By Bonnie Bee

Ingredients

• ✓ clam juice
• clam
• cornmeal
• olive oil
• garlic
• chourico sausage
• red onion
• red pepper flakes
• dark beer
• roma tomato
• oregano
• salt
• pepper

Instructions

1. 1 Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
2. 2 Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
3. 3 Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

By SKISMITTY

Ingredients

• ✓ clam juice
• bacon
• onion
• thyme
• bay leaf
• mashed potato
• clam
• water
• potato
• heavy cream
• parsley
• salt
• pepper

Instructions

1. 1 In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. 2 Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. 3 Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. 4 Heat through and serve, garnishing each bowl with reserved bacon.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ clam juice
• shrimp
• lime
• onion
• serrano pepper
• imitation crabmeat
• tomato
• cucumber
• cilantro
• red onion
• jalapeno pepper
• tomato juice
• salt
• black pepper

Instructions

1. 1 Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
2. 2 Combine remaining ½ lime juice with serrano in a large bowl.
3. 3 Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

By perper72000

Ingredients

• ✓ clam juice
• butter
• onion
• mushroom
• celery
• chicken stock
• potato
• cod
• all-purpose flour
• old bay seasoning
• salt
• black pepper
• evaporated milk
• bacon

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Sauté onions, mushrooms, and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish; simmer for another 10 minutes.
2. 2 Mix together clam juice and flour in a small bowl until smooth; stir into soup and simmer for 1 minute. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk.
3. 3 Portion into soup bowls and top with crumbled bacon.

By AMYTHE

Ingredients

• ✓ clam juice
• butter
• onion
• celery
• garlic
• all-purpose flour
• water
• potato
• bay leaf
• thyme
• cod
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
2. 2 Stir flour into the saucepan until vegetables are evenly coated. Pour in clam juice and water; whisk until smooth. Add potatoes, bay leaf, and thyme; bring liquid to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, about 15 minutes.
3. 3 Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.
4. 4 Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.

By Donna Nagel Roberts

Ingredients

• ✓ clam juice
• butter
• green bell pepper
• green onion
• garlic
• tomato vegetable juice
• water
• salt
• thyme
• basil
• red pepper flakes
• bay leaf
• long-grain white rice
• shrimp
• hot pepper sauce

Instructions

1. 1 Melt butter in a large pot over medium heat. Add bell pepper, onions, and garlic; sauté until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, red pepper flakes, and bay leaf; bring to a boil.
2. 2 Stir in rice, then reduce the heat, cover, and simmer until rice is tender, about 15 minutes. Stir in shrimp and cook until opaque, about 5 minutes. Discard bay leaf. Season with hot sauce to serve.

By Mr Ed

Ingredients

• ✓ clam juice
• olive oil
• bacon
• yellow onion
• celery
• garlic
• chicken broth
• potato
• cayenne pepper
• black pepper
• heavy cream
• fresno chile pepper
• lemon zest
• salt
• bay scallop
• tarragon

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
2. 2 Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
3. 3 Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

By John Mitzewich

Ingredients

• ✓ clam juice
• butter
• olive oil
• shallot
• garlic
• arborio rice
• white wine
• chicken broth
• thyme
• red pepper flakes
• shrimp
• paprika
• salt
• black pepper
• pea
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
2. 2 Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
4. 4 While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the pressure cooker.
5. 5 Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

By lutzflcat

Ingredients

• ✓ clam juice
• parsley
• black pepper
• salt
• dill
• worcestershire sauce
• heavy cream
• clam
• celery salt
• tarragon
• bay leaf
• potato
• garlic
• onion
• celery
• salt pork
• butter

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add salt pork, celery, onion, and garlic; cook until softened, about 7 minutes.
2. 2 Add potatoes, clam juice, bay leaves, tarragon, and celery salt; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until potatoes tender, about 35 minutes.
3. 3 Add clams; simmer, uncovered, for 5 minutes. Add cream, Worcestershire sauce, dill, salt, and black pepper; cook until flavors blend, about 7 minutes more.
4. 4 Off heat, remove and discard bay leaves; garnish with parsley.

By TerryWilson

Ingredients

• ✓ clam juice
• parsley
• tarragon
• potato
• cayenne pepper
• black pepper
• tomato
• celery
• carrot
• chicken broth
• all-purpose flour
• tomato paste
• kosher salt
• garlic
• onion
• bacon
• clam
• baby clam

Instructions

1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich