I have to begin this post with a confession.
I usually only post recipes here that I have tried and I like. They also need to be either really easy or really worth it if not-so-easy.
I really can’t stand clam chowder. There. confession made. I’m publishing a recipe I do not like.
But my husband likes it and it’s easy, so that’s good enough for me. If you like seafood and you like chowders you’ll want to give this a try. It’s really easy.
To accomodate my tastebuds, whenever I make chowder, I make this for hubby and corn chowder (equally easy, actually easier) for the kids and me. Everyone gets comforting chowder and everyone’s happy.
The recipe below calls for carrots but there are obviously none in this bowl. That just goes to show how flexible this recipe is. No carrots? No problem. You might not want to attempt it without the clams though! 😉
- 3 medium potatoes
- 1-2 cans minced clams, drained
- 1 can evaporated milk
- 1 cup frozen broccoli
- 1 cup shredded carrots
- 1 cube chicken bouillon (opt)
- ¼ cup minced onion (opt)
- 1 TBSP corn starch & ½ cup cold water
- 1 box/ bag of oyster crackers OR
- saltine type crackers
- Peel and cube potatoes.
- Place potatoes in a large saucepan and cover with cool water.
- Add carrots, salt, onion, broccoli and bouillon to potatoes and cook until potatoes are just tender. (Don't over cook.)
- When potatoes are tender, drain most of the water but not all of it.
- Add evaporated milk and drained clams, S& P to taste.
- If it isn’t thick enough, stir 1 TBSP corn starch into ½ cup cold water and add to soup. Allow to thicken
- Serve with crackers
- *This meal is gluten-free if you omit the crackers.