- Pour soup into 2 quart sauce pan.
- Add chopped clams and 2 tablespoons of juice from clams.
- Add thyme, salt and pepper.
- Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
- Place in individual bowls and sprinkle with crumbled bacon and serve.
On chilly days, this hearty, satiating, and incredibly comforting Kicked Up Creamy Clam Chowder will completely warm you right up with its delectable smoky notes.
As a kid, I always detested soup. I had somehow come to believe that it was “diet” food, only suitable for those trying to lose weight. Additionally, I never accepted the notion that soup could actually be a substantial meal or that it could satisfy my desire for real food. The kind of solid food that stays in your stomach for several hours before it begins to grumble and gnaw at your internal organs once more. I seriously questioned whether a soup could satisfy my hunger and banned all varieties from my diet. .
When I moved to Hong Kong several years ago, thanks to Outback Steakhouse’s delectable soups and their thick & creamy tasty clam chowder, I realized how wrong I was. .
A branch is only ten minutes’ walk from my house, and while I was still in school, I used to go there several times per week. I loved ALL of their creamy and rich broth-based soups, not for the steaks, but for the daily-changing soup of the day instead.
On some days, the baked potato soup with bacon bits, spring onions, and sharp cheddar made me squeal with delight, and the mouthwatering cream of chicken and corn satisfied me on gloomy rainy days. The bowl of hot broth flavored with brown onions and served with small pieces of bread squares to sop up the oniony goodness in their French onion soup was to die for. Oh my goodness, that onion soup was absolutely stunning and DROOLKWORTHY!
The soup of the day they were serving looked watery and had way too many vegetables for my taste the one time I visited. It resembled minestrone soup but had a pea-green color and did not appear appetizing. so. ever. I looked at their menu to see what else was available, but decided on the New England Clam Chowder, not realizing that after that day, I would develop a full-blown raging clam chowder ADDICT!
When I first tried it, I adored every creamy, chunky, delicious bite filled with clams, and for several years, I regularly ordered it (along with my other favorite Outback Steakhouse soups). When a craving for clam chowder strikes, I now go to Outback.
The Hong Kong Outback Steakhouse locations then debuted a new dining concept and entirely different menus two winters ago. Oh, the nerve—they had taken my favorite French onion soup and baked potato soup off the menu. And, well, the soups’ quality wasn’t what it used to be, to put it mildly. Not to mention how much a bowl of clam chowder cost had increased!
I did some research last winter and found that making your own clam chowder at home was incredibly simple. I made my own delicious New England-style clam chowder, which, in my humble opinion, is at least as good as Outback Steakhouse’s. What’s more, it’s totally bacon-licious thanks to my secret rockstar ingredient, BACON HOT SAUCE!! Yaaaass!! This Kicked Up Creamy Clam Chowder is absolutely creamy, rich, loaded with veggies, and bang on BOOMING with flavors and textures.
Heat oil in a medium stockpot. Add chopped onion and celery. Saute for 3 minutes until crispy tender. Add the soup, clams, bacon, and milk and stir continuously as the mixture is heated on medium/low for 6 to 15 minutes. Top with Old Bay and garnish with fresh parsley.
Place chopped celery and onion in a microwave-safe dish. Cook for three minutes on high, covered, with two tablespoons of water. Vegetables should be tender. Add the soup, clams, bacon, and milk and heat for two minutes and thirty seconds on high. Stir halfway through. Top with Old Bay and garnish with fresh parsley.
Okay, so you have exactly. no time for lunch. Therefore, you reach for a can of clam chowder (or canned potato soup) and pray for the best. What if I told you that in just a few minutes, you can add a few simple ingredients to that can of soup to make it taste like you just ate a bowl of fancy, coastal cuisine?
What is the difference between Boston and New England clam chowder?
Actually, Boston Clam Chowder and New England Clam Chowder are the same dish. The broth used in a chowder is what distinguishes it from other dishes. For instance, Manhattan Style Clam Chowder has a red tomato broth, while Rhode Island Broth is clear. Boston is thick and creamy!.
Simple ingredients for chowder soup:
FAQ
How do you make canned clam chowder better?
Add chopped onion and celery. Saute for 3 minutes until crispy tender. Add the soup, clams, bacon, and milk and stir continuously as the mixture is heated on medium/low for 6 to 15 minutes. Top with Old Bay and garnish with fresh parsley.
How do you make clam chowder less bland?
I include something sweet, like cooked sweet potatoes, fresh corn, or roasted red peppers. I think 1/4 cup of heavy cream is far superior to a full cup of milk. The cream is added at the very end of cooking, just enough for me to notice it. I like chopped chives on top for a fresh touch.
How do you make canned clam chowder better Reddit?
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- Instead of using broth, switch to stock (preferably low-sodium stock; buy more than the recipe calls for and boil it to concentrate it). ).
- Replace some of the salt with soy sauce.
- Use a tiny bit of wine, fish sauce (my favorite is Red Boat), or even apple or lemon juice (whatever is already open). ).
How do you thicken Progresso clam chowder?
Either more starch or more fat can be added to clam chowder to make it thicker. It is best to use flour or cornstarch to thicken clam chowder. Using potatoes or crackers to thicken clam chowder that has already been cooked is an alternative method. You can also use heavy cream instead.