Carrie's New England Clam Chowder Carrie's New England Clam Chowder

If you’re a newbie home cook, you’ve probably stumbled upon Carrie Farias’ space on the web. Her blog, Carrie’s Experimental Kitchen, caters to home cooks who are looking for family-friendly meals, which are perfect for amateur cooks and seasoned chefs alike! And Carrie believes that home-cooked meals should not be boring and bland, and they can be restaurant quality or even better! She does this not only with delicious easy-to-do recipes, but also with exceptional presentation. Hence we were excited to gift her one of our slate cheese boards to add to her kitchen collection. Better bookmark her blog now so you won’t run out of ideas on what to serve for dinner from now on.

One of Carrie’s timeless recipes is a classic favorite – New England Clam Chowder. Don’t you just crave for some mild, creamy, tasty soup on a cool, breezy morning? Carrie’s clam chowder will give you that. And she highly recommends this especially if you participate in the Lent season, when seafood is practically the only ‘meat’ you can eat every Friday.

Sharing Carrie’s recipe, you will need chopped clams, clam juice, potatoes, heavy cream, onions, butter, flour, and some seasoning, In a large pot or Dutch oven, sauté the diced potatoes, onions, and butter. Once the onions are soft enough, add some flour and mix well. Then add the clam juice, water, clams, heavy cream, and seasoning to the pot and mix well. Bring to a boil, reduce to low heat, cover and let it simmer for 30 to 40 minutes until soup is thick enough for your liking, Make sure the potatoes are tender, too! And there you have your New England Clam Chowder, perfect for your seafood soup craving!

Serving your clam chowder in a bread bowl on a slate platter surely gives that added ‘oomph’ to your dish!

If you’re a newbie home cook, you’ve probably stumbled upon Carrie Farias’ space on the web. Her blog, Carrie’s Experimental Kitchen, caters to home cooks who are looking for family-friendly meals, which are perfect for amateur cooks and seasoned chefs alike! And Carrie believes that home-cooked meals should not be boring and bland, and they can be restaurant quality or even better! She does this not only with delicious easy-to-do recipes, but also with exceptional presentation. Hence we were excited to gift her one of our slate cheese boards to add to her kitchen collection. Better bookmark her blog now so you won’t run out of ideas on what to serve for dinner from now on.

One of Carrie’s timeless recipes is a classic favorite – New England Clam Chowder. Don’t you just crave for some mild, creamy, tasty soup on a cool, breezy morning? Carrie’s clam chowder will give you that. And she highly recommends this especially if you participate in the Lent season, when seafood is practically the only ‘meat’ you can eat every Friday.

Sharing Carrie’s recipe, you will need chopped clams, clam juice, potatoes, heavy cream, onions, butter, flour, and some seasoning, In a large pot or Dutch oven, sauté the diced potatoes, onions, and butter. Once the onions are soft enough, add some flour and mix well. Then add the clam juice, water, clams, heavy cream, and seasoning to the pot and mix well. Bring to a boil, reduce to low heat, cover and let it simmer for 30 to 40 minutes until soup is thick enough for your liking, Make sure the potatoes are tender, too! And there you have your New England Clam Chowder, perfect for your seafood soup craving!

Serving your clam chowder in a bread bowl on a slate platter surely gives that added ‘oomph’ to your dish!