The New England weather is starting to turn cooler and it's the time of the year that I start incorporating soups, stews and chowders into my meal plan a bit more often.
New England Clam Chowder can be eaten year round. You often find it in restaurants in New England (and beyond) as both an appetizer or an entree. It might be paired with Rhode Island style clam cakes (clam fritters) oyster crackers or saltine crackers.
This recipe is for a thick and creamy clam chowder. Not the thin broth like Rhode Island Clam Chowder or the Red Manhattan Clam Chowder.
It's a very easy meal to create and it's great for family, to make for a work or party potluck. It can also be frozen to eat at a later time.
This recipe is a mix of fresh and canned ingredients. You'll see that in my video I used unsalted and low sodium whenever possible because we try to cut back on the salt in our house. However any of the condensed soups mentioned will work, not just the specific ones I used.
Watch the video here and get the full free pdf recipe below.
Download the recipe PDF here!
As always:
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