New England Clam Chowder
• Creamy Clam Chowder in a Bread Bowl.
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1. Sizzling bacon in a pot.
2. Adding onions and potatoes.
3. Pouring in clam juice and cream.
4. Stirring in chopped clams.
5. Ladling the finished, thick chowder into a hollowed-out bread bowl.
• This is how you make real New England Clam Chowder. Start with bacon, because everything good starts with bacon. Add your onions and potatoes. Pour in cream and clam juice, then the clams. Serve it in a bread bowl for the full experience.”
This is how you make creamy clam chowder. And no, it’s not just a soup. It’s a New England classic. You start with bacon because everything good starts with bacon. Then add your onions and potatoes. This is where all the flavor starts to develop. Next, pour in the clam juice and cream. And I can’t stress this enough, the clams. Do not overcook them. You want them to be plump and juicy. And if you do it right, your chowder should be thick and creamy like this. Now, for the best experience, you have to serve it in a bread bowl. It’s a little bit of work, but it’s worth it. I promise you that. So, as you start your week, I want you to remember a few things. One, take it one day at a time. Two, find the light in the darkness. And three, don’t forget to appreciate the people who make you smile because they’re the ones who make life worth
Dining and Cooking