Recipe courtesy of Michael Lomonaco
Episode: Chowders
Save Recipe Print
Yield:
2 1/2 to 3 quarts finished sou
Level:
Easy

Ingredients

Directions

In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.;

Categories:
Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Anne Burrell

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Corn and Cheese Chowder

Recipe courtesy of Ree Drummond

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories