With winter coming to a close, this is the perfect time to relish in warm, winter recipes while you still can. This basic clam chowder recipe is simple to make and it yields a tasty reward.
(Recipe Source: All Recipes)
Ingredients: (serves ~4)
½ cup canned, cooked, minced clams
½ cup minced onion
½ cup diced celery
1 cup cubed potatoes
½ cup diced carrots
⅓ cup butter
⅓ cup all purpose flour
2 cups half and half cream
~2 teaspoons of salt
A pinch of ground pepper
Begin by adding the onions, celery, potatoes, and carrots to a saucepan with the juice of the canned clams. Then, add just enough water to cover the vegetables completely. Let it simmer on medium heat until the vegetables have softened slightly, and the potatoes are fully cooked.
While the first mixture cooks, in a deeper saucepan or pot, melt the butter over medium heat, then incorporate the flour until smooth. Whisk in the cream until it reaches a thick but smooth and creamy consistency. Stir in the vegetables and clam juice and warm the stew, but refrain from boiling.
Stir in the clams just prior to serving as to avoid overcooking them, which could result in chewy or hard clams. Finally, season with salt and pepper until the taste suits your desires.
“I love baking anything chocolate and I also enjoy cooking pescatarian dishes for my family. I really love this spicy tomato lentil soup we make every year when it gets chilly,” Eliza Lane (‘24) said, “This recipe looks delicious, I would definitely consider making it.”
The creaminess of the chowder base contrasts perfectly with the chunks of vegetables and clams, while the slight sweetness of the cream with the saltiness of the clams lightens the richness of the dish. If you like homey meals that can help you cozy up in the winter, this is the recipe for you.