I don’t know about y’all, but I am absolutely obsessed with clam chowder right now. It is the perfect comfort food for these chilly winter nights. I’ve been trying out a bunch of different recipes lately, but I have to say, these two easy clam chowder recipes are absolutely hitting the spot.
First up, we’ve got this delicious recipe from Belly Full. It’s so simple and it only takes about 30 minutes to make. Perfect for when you’re craving something warm and comforting but don’t have a ton of time to spend in the kitchen.
To start, you’re gonna need:
– 4 slices bacon, chopped
– 1 medium onion, diced
– 2 small russet potatoes, peeled and diced
– 2 cans (6.5 ounces each) minced clams, drained, juice reserved
– 2 cups milk
– 1 cup heavy cream
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Oyster crackers and chopped fresh parsley for garnish
First, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
In the same pot, add the onion and potatoes and cook until the onion is translucent (about 5 minutes). Add the reserved clam juice and enough water to cover the potatoes by an inch. Bring to a simmer and cook until the potatoes are tender (about 10-15 minutes).
In a separate bowl, whisk together the flour and 1/4 cup of milk. Set aside.
Once the potatoes are tender, stir in the clams, remaining milk, and heavy cream. Bring to a simmer and slowly whisk in the flour mixture. Continue cooking until the chowder has thickened, about 10-15 minutes. Season with salt and pepper to taste.
Serve hot, garnished with the reserved bacon, oyster crackers, and chopped parsley.
Now, if you’re looking for a slightly different take on clam chowder, check out this recipe from Real Life Dinner. It’s got a few more ingredients, but it’s still super easy to make and so, so tasty.
To start, you’re gonna need:
– 1/4 cup butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups milk
– 2 cups chicken broth
– 2 potatoes, peeled and chopped
– 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Oyster crackers and chopped fresh parsley for garnish
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened (about 5 minutes). Sprinkle the flour over the onion and garlic and stir to combine.
Slowly whisk in the milk and chicken broth, making sure to get rid of any lumps. Add the potatoes, reserved clam juice, thyme, and bay leaf. Bring to a simmer and cook until the potatoes are tender (about 12-15 minutes).
Stir in the clams and season with salt and pepper to taste. Continue cooking until the clams are heated through (about 3-5 minutes more).
Serve hot, garnished with oyster crackers and chopped parsley.
I don’t know about y’all, but I could eat clam chowder for days. These two recipes are definitely going to be in heavy rotation in my kitchen for the foreseeable future. So why not whip up a batch tonight and get cozy with a big bowl of deliciousness? You won’t regret it.
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