Introduction

This is Mama Miche, and today in My Magic Kitchen: CHOWDAH, aka New England clam chowder 

This installment of our fall soup series is New England clam chowder. Warning: it's addictive!
As a mom and home cook, I prefer whole foods, not the store (though I've been known to drop the whole paycheck in Whole Foods), but what I mean is I prefer not to get my meals out of a can or freezer bag. But there must be exceptions to every rule, and this recipe is it. Not one fresh ingredient to be found! The only tools needed are a large double boiler, a can opener, and a large spoon to stir!

This is my MIL's recipe, and it's beyond quick and easy. You open cans, and you mix up everything in the pot you cook in, it literally gets no easier or quicker than this recipe, and it’s so much better than any can of clam chowder. The only change I made is adding our Twice Stolen Spice™ instead of oregano alone. It makes it so much better, and it was already really good.

Didja’ know the word chowder comes from a combination of the French word chaudière, meaning cauldron, and the English word jowter, referring to a fishmonger.  The rule for creating a classic New England Clam Chowder is to keep it simple. I don't make the rules.

Forgive me for saying this, as a New Yorker it pains me, but I prefer New England to Manhattan when it comes to Chowdah! 

Get your can opener ready, and let Mama Miche make your kitchen magic!

Tools

• Can opener

• Double boiler (Note 1)

• Mixing spoon

Ingredients

Makes 6 servings (Note 2)

• 2 (10.5 oz) cans cream of potato

• 1 (10.5 oz) can cream of celery

• 2 (12 oz)  cans evaporated milk

• 2 (6.5 oz) cans minced clams 

• 2-3 tbsp of Twice Stolen Spice™

Directions

Prep Time: 10 minutes Cook Time: 20 minutes

Prep

• Set up a double boiler (note 1). Set heat to high. Reduce to med-high after adding all ingredients. 

• Open all the cans! Reserve liquid from one of the minced clams to add to the soup

Cook

• Add the cream of potato and cream of celery to double boiler

• Add the evaporated milk. Mix ingredients together.

• Add minced clams and reserved juice. Continue mixing.

• Add Twice Stolen Spice™ to taste.

• Cover and continue warming for 15-20 minutes until hot.

Notes:

1. You can fashion one with a pot and a metal bowl if you do not have a double boiler. The one in the video was not a store-bought double boiler, but the bowl fit perfectly into the pot. If you do not have a double boiler, you can still make this, just use med-low heat and continually stir so it does not stick to the bottom of the pot.

2. The video features a double batch of chowder because my husband eats up a single batch too quickly. 

3. While Campbell’s and other companies make canned clam chowder, the extra effort to open some additional cans and mix them up in a pot is worth it. I think this recipe tastes so much better than any canned clam chowder.