New England Clam Chowder
Posted: Tue Oct 09, 2018 8:54 pm
several years ago while we were in Maine we had some of the best and the very worst New England Clam Chowder that we have ever tasted .... from that we began a process which now allows us to fix some truly outstanding clam chowder .... I guess I do need to clarify one minor point, the homemade part is absolutely true in that we make it at home and while in our home away from home .... as some folks read on they may not believe that "outstanding" may have been a bit of an exaggeration but I assure you that it is very accurate .... with the exception of some milk, all of the ingredients are shown in the first picture .... to prepare it, drain the cans of diced potatoes, shrimp, and mushrooms .... empty all cans into a pot and add enough milk to get the consistency you like .... my wife uses about one soup can and a half .... cook over low heat until thoroughly warm
a couple of notes :
shrimp and mushrooms aren't commonly found in New England Clam Chowder but we like them .... they could easily be left our for anyone who doesn't
the real beauty of this recipe is the cans components can be bought at any time and kept until you want them .... great for traveling, doesn't take long to put on the table
leftover can be kept in the frig for several days, wouldn't recommend freezing
a couple of notes :
shrimp and mushrooms aren't commonly found in New England Clam Chowder but we like them .... they could easily be left our for anyone who doesn't
the real beauty of this recipe is the cans components can be bought at any time and kept until you want them .... great for traveling, doesn't take long to put on the table
leftover can be kept in the frig for several days, wouldn't recommend freezing