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I like my grandma’s clam chowder because it isn’t too…. clammy? Fishy? I know that’s the whole point of clam chowder, but I like a hint of clam and not a punch in the face. I used her recipe as a jumping off point to make a gluten-free version that’s easily made dairy-...
Find recipes for New England clam chowder and Manhattan clam chowder, tips and recipes for steamed and fried clams, and every clam pasta sauce under the sun.
This clam chowder will keep stored in an airtight container (or in a pot with a lid) in the refrigerator for 3-4 days. I don’t recommend doing so since this recipe contains a lot of butter and half and half. If you freeze and reheat this clam chowder soup, I think the dairy woul...
Note:Dairy-based soups like clam chowder may undergo texture changes after freezing and reheating. To help maintain the creamy consistency, stir well during reheating and consider adding a touch of fresh cream if needed. Storing Clam Chowder: ...
A delicious New England Clam Chowder Recipe, made in under an hour. Serve it in sourdough bread bowls for a truly decadent experience.
Subject:Chowder ! You can make chower that can be frozen. The key is to not add the dairy (either the cream or the milk) before it is frozen. To make this Rhode Island chowda you need the following: Quahogs Potatoes Onions Bacon or Chirico ...
Get our free mobile app One constant in New England clam chowder is a thick dairy base, giving it a creamy white color and a thick texture. Potatoes and onions are often added. There are so many variations of New England clam chowder that we have a chowder festival to determine the best...
so broth-based clam chowder is gluten free. Broth-based clam chowder can be finished with butter or a little cream or milk, but the dairy is entirely optional, making it suitable for people on dairy-free diets. I personally like to finish it with a few tablespoons of butter and a good...
6oz uncured/nitrate-free bacon (6 strips), chopped 3 cups water 1 cup heavy cream 1 bay leaf 1 tbsp fresh parsley, chopped 1 tsp ground black pepper 3 tbsp potato (or arrowroot) starch I make my clam chowder using a combination of live clams (for the chunks) and cans of minced cla...