Recipe courtesy of Rachael Ray
Episode: Soup Doctor
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 mugs of soup and toppers
Level:
Easy

Ingredients

Clam Chowda:
Deviled Ham Melts:

Directions

In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

New England Clam "Chowda"

Recipe courtesy of Allan Fisher|Michael Jacobs

Clam Box Fish Chow-Da

Recipe courtesy of Clam Box

Sausage and Clam Soup

Recipe courtesy of Food Network Kitchen

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Clams

Recipe courtesy of Wolfgang Puck

Leek and Potato Soup with Clams

Recipe courtesy of Michel Richard

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Spicy Raw Clam Soup with Cilantro

Recipe courtesy of David Rosengarten

Spicy Shrimp and Baby Clam Gazpacho Soup

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories