Our hand shucked clams mixed into cream cheese and spike with buffalo sauce and clam juice, mixed with cheddar cheese and baked until golden brown, garnished with scallions and served with a side of tortilla chips.
We like to call this soup a Mediterranean diet in a bowl: olive oil, tomatoes, onions, olives, escarole and clams. It doesn’t get much better than this!
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Simply the Best New England Clam Chowder uses Gourmet Chopped Sea Clams, which features its great piece identity and robust juice flavor. True chowder traditionalists prefer thin brothy milk chowder served with crackers to allow the patrons to make it as thick or thin as they like.
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Tomato based clam chowder became popular in the mid-1800’s with the large population of Italians in NY and the Portuguese immigrants in Rhode Island. Just combine tomatoes, onions, peppers, celery and a little bacon to make this refreshingly different chowder.
You have heard of New England Clam Chowder, Manhattan clam chowder and now it is time to try Hatteras Clam Chowder. This classic chowder is easy to prepare with fresh potatoes, celery, onions, carrots and thyme all cooked in clam juice. Then just add the chopped clams for this lighter version of a traditional favorite.
In sauce pot combine clam juice and chili paste and simmer. Add raw seafood simmer until cooked through. Add soy sauce and sesame oil stir to combine. Portion 8 oz of soup into 6 bowls and add cooked seafood in each. Garnish with the sliced onions before serving.
Cabo Clam Chowder is a combination of north and south of the boarder. Tender clams with a touch of chipotle cooled by a squeeze of lime. The baja peninsula is the perfect place to enjoy this chowder or anywhere when you wish you were in cabo.
