I’m a huge fan of semi-homemade recipes. You don’t have to cook everything 100% from scratch to give your family a tasty, satisfying meal. Life is too short to spend every waking moment in the kitchen.
Sandra Lee is of course the queen of semi-homemade recipes. I picked up a few of her cookbooks, and had to give her New England Clam Chowder a try. As usual, I didn’t have all the ingredients in my pantry for the recipe as written, so I put my own spin on things.
This recipe is totally a keeper!
Plus, anything served in a bread bowl tastes better, right?
This New England Clam Chowder makes a perfect lunch on a cold winter day, but is also hearty enough to serve for dinner. And yes, if you are watching your carbs, you can opt for a regular bowl instead of a bread bowl.
Here’s the printable recipe:
Delicious semi-homemade chowder in perfectly toasted bread bowls - a yummy option for lunch or dinner.
- 3 Tablespoons butter
- 1 small onion, minced
- 3 Tablespoons wine white
- 1 can (6.5 ounces) chopped clams in juice
- 1 cup milk
- salt and pepper to taste
- sourdough bread (optional)
- croutons (optional)
- Saute onion over medium heat in butter. Once onions are tender, add the wine and allow to reduce for 5 minutes.
- Strain the clams and add the juice to the pan along with the milk. Allow to reduce by 1/2.
- Add the potato soup and clams. Simmer until heated through, and season to taste.
- Spoon into toasted bread bowls and sprinkle with croutons if desired.
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