I love clam chowder as you can imagine from the screename (I just love fried clams more!)
It's hard to find good chowder around here, and purists might berate me for the following.
Yes, I do make it from "scratch", but there are times I just want a quick bit of "comfort", perhaps with a green salad and some bread.
So tonight's menu:
One can of commercial Clam Chowder ( I like Progresso or Snow's). To it I add:
one can (6.5oz) of chopped clams, with most of the liquid drained (I leave a tsp or so because commercial chowder is too thick for me), 3 pieces of bacon microwaved and chopped, and a tsp of minced onion. I've been known to add a scant amount of garlic or substitute a spicy sausage for the bacon. I've also added some shredded cheese in the past, but you need to watch that it doesn't overpower the flavor. Heat just until almost boiling.
It all goes into a wide bowl that had a pat of butter (about a tsp) and then topped off with paparika. can serve 2
Of course, this is New England type Chowder. Manhattan to me is nothing more than tomato soup with a weird kick. I have had Rhode Island style (Chicken broth and veggies added) which is also good, but must be made from scratch.
Some rolls, some butter, some salad..........delightful!
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