This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into...
Jump to recipeSavePrint What better way to warm up on a cold night than with a cozy bowl of soup? To keep you warm during chilly weather (or anytime you’re craving it), let us introduce one of our favorites: Manhattan Clam Chowder. This warming, classic soup is packed full of sweet...
Recipe Tips How to Keep Clams From Becoming Rubbery They key to preventing rubbery clams is to not overcook them. After we’ve simmered the clam chowder and the potatoes are fork tender, then add the clams to the soup. You do not want to cook your clams, you just want to HEAT them...
Take your Soup on a grand tour of flavor town with this rich and creamy soup recipe! Ashley writes:“Great on a cold day! Made enough for leftovers for the week’s lunches and warms up well!” Crock Pot Clam Chowder Recipe Adding bacon to this Crockpot Clam Chowder adds an irresistibl...
Similar to a classic New England clam chowder, this recipe has all the most important qualities of a good chowder, aka it's a thick seafood soup or stew that combines vegetables with other ingredients like cream, corn, and potatoes. The word likely derives from the 12th century French word...
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Do we count chili as a soup? I’m on the fence, but I still had to include this recipe here. It’s super quick and easy to make, and on a cold night, its smoky/spicy flavor will warm you up in no time. Corn Chowder You can make this recipe two ways. Add heavy cream for a...
Do we count chili as a soup? I’m on the fence, but I still had to include this recipe here. It’s super quick and easy to make, and on a cold night, its smoky/spicy flavor will warm you up in no time. Corn Chowder You can make this recipe two ways. Add heavy cream for a...
The first published recipe for chowder (clam or otherwise) comes from a1751 printing of the Boston Evening Post. That chowder bore little resemblance to the thick, creamy stew we love today, and while clams weren't originally the starring ingredient, they certainly are now!
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