I think it's the law that if you live in New England you need to know how to make clam chowda. Yes, you read that right, we don't say chowder, we say chowda. (We say a lot of things funny around here).
There are 3 types of chowda that are made here in New England. Red, also known as Manhattan, Clear and White. My household is a big fan of the white.
This is a cheater chowda. It's quick and easy to throw together but it tastes like a chowda that you spent hours making.
Once in awhile I get John to make clam cakes to go along with it. Clam cakes are a messy venture and require a long stand at the stove. When I made this the Steelers were on so I didn't even ask for clam cakes, I new better, lol.
We finished off the whole pot in one afternoon. I just left it warming on the stove. John was watching the game, I was baking in the kitchen and the kids were doing their thing. I left mugs and spoons out and we just ate when we were hungry.
Wouldn't it be nice to have a big pot of this simmering while you wrapped all your presents this weekend?
Oh and one of the best places to take your mug of chowda and eat it is under the Christmas Tree.
I highly recommend it.
Quick and Easy Creamy Clam Chowder
recipe from Lisa@ The Cutting Edge of Ordinary
1 small onion, chopped or you can use shallots like I usually do
3 medium carrots, chopped
2 celery ribs, chopped
1 stick butter
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) chopped clams - not minced! DO NOT DRAIN!
1 quart half-and-half cream or whole milk or 2% milk. I have used all with success.
3 tablespoons cornstarch mixed with a little cold water
More milk to get it to the consistency you like.
In a large saucepan, sauté the onion, carrots and celery in butter until tender (about 20 minutes). Stir in the potato soup and 3 cans of undrained clams and the cream or milk. If the soup looks too thick, just thrown in a little more cream or milk. I add the additional milk at this point. Just put in as much as you like. If you need to thicken it up a bit combine the cornstarch and a small amount of water in a small bowl and stir until smooth; add to soup. Bring to a boil, lower heat and continue to cook until hot. Yield: 9 servings (about 2 quarts).
10 comments:
Just one thing can improve this recipe: not using canned clams. Ask your fishmonger for chowder clams. They are pieces of quahogs that usually will be found frozen. They need a few minutes at a simmer to tenderize, but are far superior to the canned ones. Having seen two recipes this week for "chowda" I am quite anxious to make some.
Stephen we use fresh clams in this recipe most times. They are very abundant here, imagine that? LOL. I agree, use chowda clams when you can. Lisa - The Cutting Edge of Ordinary
Lisa, thank you for accepting a constructive suggestion so gracefully. I happen to believe that the best interaction blogging can result in is in part the process of learning from one another. Sometimes I wish a person would write to me and say, "That sounds and looks awful and here's why." Come on folks, let it rip! All best for the holidays. I'm traveling when I would far rather be at home in my kitchen.
This soup looks delicious, and a few shorcuts are helpful when days are so busy. Thanks!
Hello! I discovered your food blog from a "Pin" on Martha Stewart's Pinterest page. Wow, I love your recipes! Thank you so much for sharing them. God bless you and your family!
Laura..... Martha pinned me? Can you tell me what pin it was?..
Looks GREAT!
Will try.
Todd.
Hi Lisa! Martha Stewart Living pinned your Gnocchi Mac & Cheese recipe... Just do a search for Martha Stewart Living, and she pinned it under her "Dinner" board :-)
(Laura again) ~ your gnocchi mac and cheese has like 500-something re-pins! Good stuff :-)
Thanks Laura!
Post a Comment