- Kitchen Stock Pot: Ideal for simmering soups like clam chowder without burning or sticking
- Food Processor: Useful for chopping vegetables and blending ingredients smoothly
- Immersion Blender: Great for pureeing ingredients directly in the pot without transferring them, maintaining a clean cooking area
- Cutting Board: Essential for safely preparing vegetables and handling ingredients like clams
- Stainless Steel Cookware: Pots and pans designed for even heat distribution, crucial for cooking the chowder properly
- Colander: Useful for draining clams and washing produce
- Ladle: For serving the chowder into bowls easily and efficiently
- Wooden Spoon: Ideal for stirring the chowder as wood won't react with acidic ingredients like tomatoes
- Measuring Cups and Spoons: Accurate measuring can be key for the perfect balance of flavors in a recipe
1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About