This Soup Recipe Delivers A Lot Of Flavor In Every Spoonful!
My parents have a huge beach house in Rhode Island. Unfortunately, we usually just end up visiting over the summer, even though they live there on and off throughout the year. I always wish I could spend more time there because part of every visit to “the beach house” includes a lunch of fresh, homemade New England Clam Chowder and a side of clam cakes (a.k.a. clam fritters).
I made the recipe recently at my home, and the very first bite brought back years of childhood memories and a very happy stomach. This soup was easy to put together and was super tasty!
In the past I’ve tried to make other chowder type recipes from magazines or recipe books, and have found them to be less creamy tasting to keep them “light.” Who needs that, right? This recipe totally did not feel like I was sacrificing taste for calories!
I will mention that this recipe can serve a lot of people. Even is halved, with 3 cans of chopped clams, this soup is loaded with clams, not that we were complaining! This will definitely be a go-to recipe whenever I’m feeling a little nostalgic for my Rhode Island family beach house!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you don’t like any heat, you can omit the bay leaf from the recipe.
Recipe courtesy of: My Recipes
Image courtesy of: The Busy Mom Café
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