Costco had fresh steamer clams this weekend, so I decided to make some clam chowder. I love making soup. Clam chowder made from scratch isn’t that difficult – it takes some time to clean the clams and take the meat out after they’ve been steamed, but once everything is prepped, it comes together quickly.
– I made the dip for a potluck event today. It was good. Very easy to make, and improves with a couple of hours in the refrigerator.
– My clam chowder isn’t really thick. It’s more soupy. I used a combination of milk, cream, and half-and-half tonight, because I wanted to use up the cream and half-and-half. I’ve made it with just milk in the past and it’s just as good.
- Chipotle Chile Dip (Hot Appetizers, Hugh Carpenter, p. 20)
- New England Clam Chowder (Viking Home Chef, Seafood Specialties class)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
We must have been thinking along the same lines, because I made corn and potato chowder Friday night.
Must be the weather! How did Jay like it? Mine had corn and potatoes in it. Where did you find your recipe?
We’ve been eating this crab and corn chowder from Harry’s Fine Foods (get it at Costco) for the past couple of months. I’d like to recreate it. Sooo good!
I went to bed before Jay got here Friday night, but I left a bowl on the counter and it was gone the next day, so who knows? I got the recipe from epicurious.com