New England Clam Chowder recipe
Cooking Light, November 2007
This wasn’t as creamy as I thought it would be. Next time, I may puree some of the potatoes to make it a little thicker and creamier. It was more like creamy broth and not creamy like clam chowder is supposed to be.
Don’t get me wrong, this was good, easy and pretty cheap so I will probably make it again. I just hoped it would be more like clam chowder you get at restaurants. Yes, I know they’re full of fat and calories, but there’s got to be a way to make an at home healthier version.
I used three cans of the Bumble Bee clams. I find them to be less chewy than others. It was even pretty good for lunch the next day. I just had a couple of crusty rolls to go with the soup.
Measuring cups and spoons
Knife
Cutting board
Large stock pot
Strainer
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