Are you craving a comforting bowl of creamy, hearty clam chowder? Look no further than these delicious recipes we’ve found for you!
First up, we have a recipe for Creamy Clam Chowder that is sure to satisfy. To start, melt some butter in a large pot and sauté onion and garlic until soft. Add in some diced potatoes and clam juice and let simmer until the potatoes are tender. Stir in some heavy cream, canned clams, and seasonings, and let simmer for another 10-15 minutes. Serve hot with a sprinkle of chopped parsley on top for some extra freshness.
But if you’re looking for something a little different, why not try Rhode Island Clam Chowder? This recipe uses a tomato-based broth instead of the traditional creamy one. Start by cooking some bacon until crispy, then set it aside and sauté onion and garlic in the bacon fat. Add in diced potatoes and clam juice and let simmer until the potatoes are tender. Stir in a can of diced tomatoes and some diced clams, and let simmer for another 10-15 minutes. Serve hot with crumbled bacon on top for some extra crunch.
No matter which recipe you choose, be sure to enjoy it with some crusty bread or oyster crackers for dipping. These chowders are the perfect meal to warm you up on a chilly day, and the leftovers are just as delicious the next day for lunch.
Creamy Clam Chowder Ingredients:
– 4 tablespoons unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups diced potatoes
– 2 cups clam juice
– 1 cup heavy cream
– 2 (6.5 oz) cans chopped clams, drained
– 1 teaspoon chopped fresh thyme
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish
Creamy Clam Chowder Recipe:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the diced potatoes and clam juice and bring to a simmer.
4. Let simmer until the potatoes are tender, about 15 minutes.
5. Stir in the heavy cream, chopped clams, thyme, salt, and pepper.
6. Let simmer for another 10-15 minutes.
7. Serve hot with a sprinkle of chopped parsley on top.
Rhode Island Clam Chowder Ingredients:
– 4 strips bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups diced potatoes
– 2 cups clam juice
– 1 (14.5 oz) can diced tomatoes
– 1 (6.5 oz) can chopped clams, drained
– Salt and pepper, to taste
Rhode Island Clam Chowder Recipe:
1. Cook the bacon in a large pot until crispy.
2. Remove the bacon with a slotted spoon and set aside.
3. Add the onion and garlic to the bacon fat and sauté until soft, about 5 minutes.
4. Add the diced potatoes and clam juice and bring to a simmer.
5. Let simmer until the potatoes are tender, about 15 minutes.
6. Stir in the diced tomatoes, chopped clams, salt, and pepper.
7. Let simmer for another 10-15 minutes.
8. Serve hot with crumbled bacon on top.
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