One of my favorite breakfasts while in high school was: a tall cup of coffee (black), a chocolate \u00e9clair, and a large bowl of clam chowder.\u00a0 I used to stop by the local Winchell\u2019s to get this daily staple.\u00a0 That\u2019s a breakfast of champions.\u00a0 I\u2019m still a strong believer in breakfast being the biggest meal of the day.<\/p>\n
When Winchell\u2019s wasn\u2019t accessible to me I switched to Campbell\u2019s canned clam chowder.\u00a0 I\u2019ve tried a variety of different canned versions of clam chowder and I find that the Cambell\u2019s version ranks up there. (not the healthy one).<\/p>\n
I\u2019ve progressed passed the can and make the real thing whenever possible.\u00a0 You\u2019ll always have more control over the ingredients when you make it yourself.\u00a0 Clam chowder isn\u2019t a hard recipe at all.\u00a0 Here\u2019s a simple one I found on the net<\/p>\n
Portions<\/strong> Ingredients<\/strong><\/p>\n Method<\/strong> This will give you the basic chowder and you just need to add some ingredients to make the different versions out there.\u00a0 I tend to stay away from the recipes with cornstarch because I believe in thickening the chowder with flour, potatoes, and cream.<\/p>\n I like to use fresh clams when possible.\u00a0 Since the above recipe was made with canned clams I\u2019ll give you a recipe for one using fresh clams and I\u2019ll double the portions (because clam chowder is always good the next day).<\/p>\n Edel\u2019s Ultimate Clam Chowder Recipe<\/strong><\/p>\n Portions Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n Enjoy!<\/p>\n Notes<\/strong>: Some people add celery while sweating the onions.\u00a0 If you like celery, add about 1 cup of dice celery.\u00a0 I love all types of clams.\u00a0 When writing this recipe I had Cherrystone clams in mind.\u00a0 You can also use steamers.\u00a0 Oh, clams.\u00a0 The idea for the number of clams is how much you really want to serve people.\u00a0 In this case, I said the serving size is 8.\u00a0 In my mind I think that each person should get at least 4 clams in the bowl.<\/p>\n","protected":false},"excerpt":{"rendered":" One of my favorite breakfasts while in high school was: a tall cup of coffee (black), a chocolate \u00e9clair, and a large bowl of clam chowder.\u00a0 I used to stop by the local Winchell\u2019s to get this daily staple.\u00a0 That\u2019s a breakfast of champions.\u00a0 I\u2019m still a strong believer in breakfast being the biggest meal […]<\/p>\n","protected":false},"author":1,"featured_media":923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,584],"tags":[159,108],"class_list":["post-922","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-recipes","tag-clam-chowder","tag-recipe"],"yoast_head":"\n
\n4<\/p>\n\n
\nCook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saut\u00e9 until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.<\/p>\n
\n<\/strong>8<\/p>\n\n
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