There’s nothing quite like a warm bowl of clam chowder to ward off the chill of winter. This classic dish has been enjoyed by folks for centuries, and with good reason. Whether you’re looking for something hearty to serve as a main course or a delicious appetizer to whet your guests’ appetites, clam chowder is sure to hit the spot.
To get started, we’ve rounded up two delicious clam chowder recipes that are sure to impress your friends and family. Both recipes are creamy, flavorful, and easy to make – perfect for busy weeknights or lazy weekends at home.
First up is a recipe from Natasha’s Kitchen. This clam chowder is rich and hearty, with a savory broth that’s laced with chunks of tender clams. To make it, you’ll need:
– 2 Tbsp butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 lb baby red potatoes, diced
– 2 cups heavy cream
– 2 6.5 oz cans minced clams, drained
– Salt and pepper to taste
– Fresh parsley to garnish
To get started, melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until they’re soft and fragrant, about 3 minutes. Add the chicken broth and diced potatoes, then bring the mixture to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
Next, stir in the heavy cream and minced clams, then season the soup with salt and pepper to taste. Cook for another 5 minutes, or until the soup is heated through and thickened slightly. Serve hot, garnished with fresh parsley.
Next up is an easy clam chowder recipe from Easy Peasy Meals. This recipe is just as delicious as the first one, but it’s even easier to make. You’ll need:
– 2 Tbsp butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 celery stalk, diced
– 1/4 cup flour
– 3 cups chicken broth
– 1 cup heavy cream
– 2 6.5 oz cans minced clams, drained
– 4 cups diced potatoes
– Salt and pepper to taste
– Fresh thyme to garnish
To get started, melt the butter in a large pot over medium heat. Add the onion, garlic, and celery and sauté until they’re soft and fragrant, about 3 minutes. Add the flour and stir to make a roux. Cook for another 2-3 minutes, or until the roux is fragrant and lightly browned.
Next, whisk in the chicken broth and heavy cream, then add the clams and potatoes. Bring the mixture to a simmer and cook, stirring occasionally, until the potatoes are tender and the soup is thick and creamy, about 20-25 minutes. Season the soup with salt and pepper to taste, then garnish with fresh thyme.
There you have it – two delicious clam chowder recipes that are sure to satisfy even the pickiest eaters. Whether you’re looking for something easy and delicious or something a little more complex and savory, these recipes are sure to hit the spot. So why not give them a try? Your taste buds will thank you!
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