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:
Easy New England Clam Chowder in Toasted Bread Bowls
- 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.