We Tried 14 Canned Clam Chowders & This Was The Best
If you're a fan of clam chowder, nothing beats a fresh, piping-hot bowl served up at a seaside restaurant. Of course, unless you live at the beach, it's not feasible to have one of those every day. Instead, most of us have to opt for the next best thing: the canned stuff you can buy at the local supermarket.
Like most products, some options for canned clam chowder are far better than others. We taste tested as many as we could get our hands on so you don't waste your money on the bad stuff. Yes, we tried 14 canned clam chowders, and this was the best.
#ClamChowder #Soup #Clam
Cole's New England clam chowder | 0:00
Great Value clam chowder | 0:34
Ivar's Puget Sound Style clam chowder | 1:14
Progresso Manhattan Clam Chowder | 1:58
Campbell's Homestyle New England clam chowder | 2:39
Stonewall Kitchen New England clam chowder | 3:25
The Black Pearl clam chowder | 3:55
Snow's New England Clam Chowder | 4:31
Chincoteague Seafood Manhattan clam chowder | 5:10
Boudin San Francisco Wharf clam chowder | 5:50
Tony's clam chowder | 6:23
Campbell's Chunky Manhattan clam chowder | 7:15
Progresso Rich & Hearty New England clam chowder | 7:51
Bar Harbor New England clam chowder | 8:16
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Easy New England Clam Chowder Recipe | The Frugal Chef
This New England clam chowder recipe is wicked easy to make. It is not health food but it is nice for once in a while. Creamy and loaded in flavor. Great for cold winter nights or as a starter for celebrations.
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Serves four
6 slices bacon -- cut into pieces
2 – 10 oz. (283 grams) cans of clams (baby or chopped)
1 – 8 oz. (236 ml) bottle of clam juice or 1 cup chicken stock
1 small onion – finely chopped
2 small celery stalks – finely chopped
About 1 tsp. of fresh thyme leaves
1/3rd cup (43 grams) all-purpose flour
10 baby potatoes – scrubbed and quartered or 1 large russet potato (peel and chop)
1 ½ cups cream
Salt & Pepper
Drain the clams and reserve the liquid. Mix the liquid from the can with the clam juice or chicken stock. You will have about 2 ½ cups of liquid.
Cook the bacon in a pot until crisp. Remove the bacon but leave the fat. Add the onions and celery to the pot and cook for 5 to 6 minutes until the onions are softened and translucent. Add the thyme and mix.
Add the flour and mix well. Cook, stirring constantly, for about 2 minutes. Whisk in the mixed liquids and whisk thoroughly until you have no flour lumps. Add the potatoes and most of the bacon. Leave some for garnish. Simmer the broth for 15 to 20 minutes until the potatoes are tender. Stir occasionally.
Add the cream and the clams. Mix well and heat through. Do not let it boil. Taste for salt and adjust if necessary. Add pepper.
Serve with some crisp bacon on top and a nice piece of bread. Enjoy!
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Potato chips are my Kryptonite. And while I’m more than happy to eat them as-is, I much prefer them dipped into something, and my favorite “something” would be this classic, onion dip, which features everything onion. Enjoy!
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To become a Member of Food Wishes, and read Chef John’s in-depth article about this Everything Onion Dip recipe, follow this link:
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For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Baked Cowboy Dip, follow this link:
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Best New England Clam Chowder
One of the best foods that New England has to offer. ????
New England Clam Chowder
Serves 4 to 6 as a main course
3 tablespoons salt pork or bacon, minced
1 tablespoon butter
1 tablespoon flour
1 medium celery stalk, small dice
1 medium cooking onion, small dice
1 clove garlic, minced
1 bay leaf
1 pound yukon gold, (or other medium starch potato) medium dice
1 ½ cups heavy cream
2 cups of fresh clams in their natural juices (taken from 5 pounds of clams).*
Oyster crackers
In a dutch oven over low-medium heat, add the pork and render the fat slowly, about 5 to 8 minutes.
Bring the heat to medium and add the celery, onion, potato and bay leaf. Place a tight fitting lid on the pan. Sweat the vegetables to soften, do not let them brown, about 7 minutes. Add the butter and garlic, stir, then sprinkle the flour over the vegetables, stir again. Raise the heat to medium-high and add the reserved clam juice. Bring to a boil, reduce to a simmer. Cover and cook the vegetables for 10 to 14 minutes, or until the potatoes are fork tender.
Remove the lid and add the cream. Bring to a simmer.
Over low heat, add the clams. From this point do not allow the chowder to come to a boil. When the clams are heated through, take the pot off heat
Replace the lid and cure the chowder for 1 hour before serving.
Serve with oyster crackers
*If using a clam larger than a Littleneck, chop the clam meat to bite sized pieces.