I’ve had a hankering for clam chowder but kept putting it off. For some reason, I thought that clam chowder was a complicated dish that possibly involved shucking clams (does one shuck clams?) and loads of time spent simmering and stirring. I wanted chowder, badly, but didn’t feel like investing time in chowder, no matter how much I craved it.
On a whim, I decided to do a quick search for an easy New England clam chowder recipe and this one came up.
It’s a keeper!
Worth noting (and not in the original recipe), I added a fresh tilapia filet I nabbed on sale just to give this chowder a bit of heft. (I just cut it up into smaller pieces and added it in near the end while it was simmering.) Next time I will add fewer potatoes and chop them a bit smaller.
I served it up with some bacon and a sprinkle of green onion on top. We ate it with thick slices of buttered baguette and it was PERFECTION.
It was exactly what I was craving and tasted great. It’s a perfect winter meal and this recipe was very quick and easy to pull together. Even better, my eldest suddenly decided she liked clam chowder. The takeaway: MIRACLES CAN HAPPEN.
