Asparagus Rice Soup with Parmesan

Asparagus Rice Soup with Parmesan

It’s asparagus season and I can’t get enough of it.

Asparagus showing up in grocery stores is one of the first signs that spring is on its way—even if the weather says otherwise. This Asparagus Rice  with Parmesan soup is inspired by my love for asparagus risotto. It features some of the same comforting ingredients: arborio rice, Parmesan cheese, garlic, and of course, fresh asparagus.

Things to know about this This Asparagus Rice soup with Parmesan 

If you don’t have arborio rice (a short-grain rice known for its creamy texture), you can easily substitute it with regular white or brown rice. Just make sure to trim the asparagus and remove the tough lower stems. Reserve a few of the tips for garnish—blanch them in the microwave for about a minute for a bright, fresh finish.

I use an immersion blender to puree the soup still leaving it chunky, if you want a smoother, creamer, consistency  blend the soup longer.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kind of a feel good soup,  to welcome warming  temperatures, and what better way to start looking forward to Spring than a satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, serve it in a soup tureen with pretty white soup bowls and now a simple soup is fancy enough for company. If you make this easy, delicious recipe be sure to leave me a comment, and  please don’t forget to tag me on Instagram that’s my favorite part!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

Ingredients

  • 1 lb. fresh asparagus cleaned and trimmed

  • 1 cup Arborio rice

  • 1 medium  russet potato,  peeled and cubed

  •  2 Tbsp. olive oil

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 tablespoons minced garlic

  • 2 to 3 bay leaves

  • 2 tablespoons chopped Italian parsley

  • 4 cups vegetable stock or a mix of  water and stock

  • Salt and pepper, to taste

  • 1 cup grated Parmesan cheese, plus more for garnish

Instructions

  1. Wash the asparagus and trim off the tough bottom ends. Cut the remaining stalks into 2-inch pieces. Reserve a few tips for garnish.

  2. In a large soup pot, heat the olive oil and butter over medium heat.

  3. Add the chopped onion and garlic. Sauté until soft and fragrant, about 5 minutes.

  4. Stir in the cubed potatoes and cook until lightly golden.

  5. Pour in the vegetable stock (or water) and add the bay leaves.

  6. Add the asparagus pieces (except reserved tips), cover, and simmer for  10 minutes.

  7. Remove from heat. Use an immersion blender to puree the soup until smooth.

  8. Return the soup to the heat. Stir in the Arborio rice and simmer for  12- 15 minutes, or until the rice is al dente.

  9. Stir in the Parmesan cheese and season with salt and pepper to taste.

  10. Serve hot, garnished with the reserved asparagus tips, a sprinkle of Parmesan, and a touch of chopped parsley. Enjoy!

 

 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Leftover Rotisserie Chicken Orzo Soup

Leftover Rotisserie Chicken Orzo Soup

Nothing says comfort food louder than  Mom’s chicken soup. This leftover Rotisserie Chicken Orzo Soup tastes homey and only takes 15 minutes from start to finish.

Am always looking for ways to use rotisserie chicken.  This easy, quick chicken soup recipe doesn’t use the carcass, instead to keep it extra easy I used chicken stock.

The recipe starts with the trilogy of chicken soup making, carrots, celery and onion. Then, I saute the orzo pasta to add a little bite to this rice shaped pasta. And I only use the chicken breast only because it’s my personal preference. You can use any part of the chicken that fits your lifestyle and taste.

3 Variations For Leftover Rotisserie Chicken Orzo Soup

The first change you can make to this Leftover Rotisserie chicken is you can use the chicken legs if that’s what you like or a combination of both white and dark meat.

Second if your family cringes at spinach or anything that resembles it, this  chicken soup is so full of flavor you won’t miss anything by leaving it out.

And third if your using chicken stock it’s a good idea to use one that’s low in sodium, since most rotisserie chickens content high sodium levels.

Lastly this soup freezers well in freezer friendly containers. Sometimes I purposely double the recipe to freeze and  defrost when  I need a ready made meal.

One more thing please leave me a comment when you make this semi-homemade Leftover Rotisserie Chicken Orzo recipe. I love hearing from you, it’s my favorite part!!

Ingredients

  • 2 Cups shredded  Leftover rotisserie Chicken
  • 3  Carrots peeled and sliced thin
  • 3  Celery stalks sliced
  • 1/2 Onion Chopped
  • 1 Tbs. chopped garlic
  •  2 Tbs. olive oil
  • 1 Tbs. butter
  • 4 cups chicken stock
  • 1 cup water
  • 2 cups orzo
  • 2 cups chopped spinach
  • 1 cup grated parmesan
  • Salt and pepper to taste

Instructions

  1. In a medium size stock pot bring the butter and oil to medium heat
  2. Add the onion, celery, carrots and garlic saute until tender and just beginning to brown
  3. Add the orzo saute until lightly browned
  4. Add the chicken stock, water and leftover chicken
  5. Simmer covered 5 to 7 minutes add the spinach and Italian parsley last 2 minutes
  6. Sprinkle with parmesan…..ENJOY


Easy Classic Chicken Potpies

Easy Classic Chicken Potpies

These Easy Classic Chicken Potpies are made real easy by using store bought pie crusts Sure homemade everything is almost always better. But if you don’t have the time or the patience for homemade piecrust there is nothing wrong with going the semi homemade route.

In this chicken potpie recipe I used the frozen pie crust from Trader Joes. You can use whatever brand you like or go homemade if you want. Precooking the pie crust is always a good idea, if you don’t want a soggy bottom crust.

This Easy Classic Chicken Potpie recipe is full of tender chicken breast and good for you ingredients full of comforting familiar flavors everyone loves!!!

Things To Know About this Easy classic Chicken Potpie Recipe

First you don’t have to use chicken breast in this Easy Classic Chicken pot pie recipe.  You can use skinless, boneless chicken thighs if that’s what you prefer.

Second I baked these chicken potpies in oven proof soup bowls for individual servings.

I love this soup bowls they go from oven to table to dishwasher OOHHH happy day with less dishes to wash and they are the prefect size for soups and cereal too!!!

The other thing is you need the right size saute pan hold all the ingredients. There’s nothing worst than having a pan that doesn’t hold the ingredients.

Not only do you end up with ingredients  stilling out of the pan onto your stovetop but the food doesn’t cook right. A too small saute pan produces boiled ingredients instead of the distinct flavor of sautéed food. A 12 inch nonstick covered saute pan is essential in any kitchen.

Just one more thing if you make this Easy Classic Chicken Potpie recipe please leave e a comment and please tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Ingredients

  • 2 prepared pie crust
  • 2 boneless skinless chicken breast cut into small dice
  • 2 Tbs. each butter and olive oil
  • 1/2  chopped yellow onion
  • 2 Tbs. chopped garlic
  • 1 cup each diced potatoes, carrots, celery and frozen peas
  • 1 cup whole milk
  • 1 cup chicken stock
  • 2 Tbs. each chopped Italian parsley and thyme
  • 1 egg slightly beaten to brush crust
  • 1 /2 cup  grated parmesan cheese for sprinkling
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375
  2. Roll out pie crust using a inverted 10 inch soup bowl as a guide to cut 4 circles in each sheet of pie crust for a total of 8 circles
  3. line the bottom and up the sides of 4 oven proof  soup bowls 4 of the pie crust circles pick the crust with a fork
  4. Precook the bottom crusts for 10 minutes or until just beginning to brown set aside
  5. Meanwhile in a large skillet bring the butter and oil to medium heat
  6. Salt and pepper the chicken, saute until just beginning to brown
  7. Add the onions and garlic saute until tender and just beginning to brown
  8. Add the carrots, celery and potatoes simmer covered for 10 minutes add the peas and herbs last 5 minutes
  9. Fill the precooked pie crusts with the chicken mixture
  10. Top the pot pies with the top crust brush with egg wash sprinkle with parmesan cheese return to oven, bake 15 minutes or until top crust is golden brown


Two Bean Steak Chili

Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.

Ingredients

  • 1 Lb. Chuck Steak
  • 2 chopped yellow onions
  • 3 Tbls. chopped garlic
  • 1 cup chopped celery
  • 1  chopped and seeded  pepper jalapeno pepper
  • 1 14.5 can each diced tomatoes and tomato sauce
  • 1 14.5 can each red and white kidney beans undrained
  • 2 cups beef broth
  • 3 Tbs. chili powder
  • 2 Tbs. each cumin, oregano, smoky paprika  and coriander
  • 2 bay leaves
  • 3 Tbls. olive oil
  • Salt and pepper to taste

Instructions

  1. Cut the steak into equal size pieces and salt and pepper
  2. In a medium size stock pot bring the oil to medium high heat
  3. Add the steak and sear completely
  4. Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
  5. Add all the spices now
  6. Add the tomatoes and beef broth lower the heat, simmer covered  for 2 hours
  7. Add the beans adjust seasonings and simmer an additional 30 minutes
  8. Top with your favorite chili toppings ….ENJOY!!!


Chickpea Zucchini Soup

Chickpea Zucchini Soup

This Chickpea Zucchini soup is so easy it will easily become one of your favorite soup recipes. If your craving the comfort a bowl of soup gives, but still need easy and quick give this recipe a try.  

All good for you ingredients, chickpeas, zucchini and spinach in a tomato broth. It’s one of those vegetarian soups that always has my family going for a second helping and me feeling good about it, because it’s so healthy. When I make it I make it in this stock pot it holds enough for next day reheats or this recipe freezer friendly for a quick ready made lunch.

Serve this Chickpea Zucchini Soup with a salad and some crusty bread for a delicious midweek light dinner or as a starter for Saturday night dinner with friends

Add ins For Chickpea Zucchini Soup

This vegetarian Chickpea Zucchini Soup is delicious on it’s own. But if you want  a heartier soup you can saute some ground beef along with the onionsand garlic.

Another ingredient you can add in is 1 15 oz. drained can of white beans for even more nutritional value. And one more delicious 1 cup chopped kale along with the spinach. 

This is one of my favorite soups for so many reasons easy to make, delicious uses few ingredients,  and the best part it can be on your table in less than 30 minutes!!!

If you make this recipe please leave me a comment. And Please don’t forget to tag me on Instagram with your creations. I love hearing from you!!

Ingredients

  • 2 cans 15 0z. drained and rinsed chickpeas
  • 1 large zucchini cut in large dice
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 cups chopped spinach
  • 1 chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1/2 bunch Italian parsley
  • 2 Tablespoons each butter and olive oil
  • 3 cups water or vegetable stock
  • 1 cup tomato sauce
  • 1 cup small shaped pasta
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large stock pot bring butter and olive oil to medium heat
  2. Chop the parsley, garlic and onion together saute until tender and just beginning to brown
  3. Add the zucchini and chickpeas mix with onion mixture salt and pepper now
  4. Add the water or vegetable stock, and tomato sauce simmer covered for 15 minutes
  5. Add the pasta, spinach, corn and peas simmer 5 minutes longer
  6. Adjust seasoning Serve in soup bowls top generously with parmesan cheese


Braised Short Rib Fettuccine Pasta

Braised Short Rib Fettuccine Pasta

It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty  braised Short Rib Fettuccini pasta recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed  of fettuccini.

The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!

Things to know about this braised short rib fettuccine pasta recipe

First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.

Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.

On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.

You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you love slow cooked comfort food that’s easy to make try my Italian chicken and sausage scarpariello

If you make this braised short rib fettuccine pasta recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.

I love hearing from you, it’s my favorite part!!!

Ingredients

  • 8 pieces boneless short ribs cut in large dice
  • 1 lb. fettuccine
  • 1/2 cup flour
  • 6 pieces pancetta diced
  • 1 onion chopped
  • 2 stalks chopped celery
  • 3 peeled sliced carrots
  • 1 cup red wine
  • 2 cups beef broth
  • 8 sprigs of thyme and rosemary
  • 1 cup peas
  • Salt and pepper to taste
  • 2 Tablespoons chopped Italian parsley

Instructions

  1. Salt and pepper the meat coat with the flour
  2. In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
  3. Add the short ribs and cook until browned
  4. Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
  5. Now add the beef broth, thyme and rosemary
  6. Simmer covered for 2 1/2 hours
  7. Add the carrots, peas and celery simmer 1/2 longer
  8. Mean while cook the fettuccini according to package directions
  9. Toss the fettuccini with the short rib sauce
  10. Sprinkle with Italian Parsley and ENJOY!!!!


White Chicken Chili

White Chicken Chili

White Chicken Chili is the ultimate comfort food when your looking for a healthier version on the old classic.

Full of  tender chicken breast and white beans in a creamy, cheesy sauce will have your family and friends coming back for seconds.

You won’t have leftovers, but if you do this is one of those freezer friendly recipe for a ready made meal.

actually make a double batch purposely to freeze. These containers from Amazon they store easily, come in different sizes

are freezer and microwave friendly, don’t freeze the Chili with the toppings, add them just before serving.

Topping White Chicken Chili

white chicken chili like all chilis it’s about the toppings. I topped this one with sour cream, lime, cheese and tortilla chips, that I cut into ribbons and air fried in my Cuisinart  toaster/air fryer.

If you don’t have an air fryer all I can say is, of all of the appliances in my kitchen it is the one I use the most. It fries, bakes, roasts and toast all in one toaster/air fryer.

Back to the topping the Chili there are as many possibilities as there are different types of chili. Experiment with different combinations find want fits your lifestyle and taste. 

One more thing if you make  this recipe, please me a comment and don’t forget to tag me on Instagram. I love hearing from you that’s my favorite part!!!

Ingredients

  • 3 boneless skinless chicken breast
  • 2 tablespoon olive oil
  • 1 onion
  • 2 Tablespoons chopped garlic
  • 1 Jalapeno seeded and minced
  • 1 Tablespoon each cumin, oregano, coriander and smoky paprika
  • 2 15 oz. cans white beans
  • 4 cups chicken
  • 2 4.5 oz. green chilies
  • 1/2 cup each  monetary Jack and sharp cheddar
  • 1/2 cup sour cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste

Instructions

  1. In a large pot over medium heat, heat oil.
  2. Add the chicken cook until lightly brown remove and set aside
  3. Add the the onion, garlic and jalapeno cook until tender and just beginning to brown about 5 minutes
  4. Add all the spices cook until fragrant
  5. Add the green chilis, chicken broth, and chicken season with salt and pepper
  6. bring to a boil, reduce heat and simmer covered 15 minutes
  7. Remove chicken,  shred between two forks
  8. Return chicken to pan add white beans
  9. Simmer 5 minutes more
  10. Garnish with the Monterey jack, sour cream,  tortilla chips, lime and cilantro


Zucchini Chickpea Stew

Zucchini Chickpea Stew

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This colorful zucchini and chickpea stew is a classic Italian side dish, with a saucy melody of fork tender vegetables.

Beware zucchini season is fast approaching where I live. You know that time of year when you have more zucchini then you know what to do with, then your neighbor brings you some they didn’t know what to do with either. Yikes now what?

Enter this vegetarian stew, typically a side dish but if you add a salad and some crusty Italian bread this vegetarian stew is hardy enough for a delicious dinner.

How To Make Zucchini Chickpea Stew

Start by picking the the freshest zucchini, keep in mind that bigger isn’t necessarily better when choosing zucchini. The bigger ones tend to have more seeds and less flavor

Cut the zucchini in same size pieces to insure even cooking. Zucchini is bland in flavor salt the zucchini directly verses salting the the sauce.

I used chickpeas, but this recipe works well with great northern beans. If you have prepared marinara, which I recommend you always have you can use it in place of the canned tomatoes. Or you can use fresh tomatoes.

I didn’t included Parmesan cheese in this recipe but you should, and don’t forget about the vinegar it adds a another depth of flavor, YUM!

If you make this recipe please don’t forget to leave me a comment and tag me on Instagram… That’s my favorite part.

Zucchini Chickpea Stew

Tender zucchini, chickpeas, tomatoes, and spinach simmer together with fresh herbs for a wholesome Italian-inspired stew that's light, hearty, and full of vibrant flavor.

  • 3 zucchini cut in large dice
  • 1 medium onion chopped
  • 1 15 oz. can un drained chick peas
  • 1 chopped red bell pepper
  • 2 cups chopped spinach
  • 1 15 oz. can chopped tomatoes
  • 3 tbsp chopped garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp each chopped Italian parsley, basil and thyme
  • salt and pepper to taste
  • 3 tbsp virgin olive oil for sauteing

  1. Saute the onion and garlic in the hot olive oil until limp and fragrant

  2. Add the tomatoes

  3. Simmer covered for 15 minutes

  4. Add the zucchini, red bell peppers and chickpeas…. salt and pepper now

  5. Simmer 10 minutes longer

  6. Add spinach, herbs, and vinegar simmer 5 minutes more



Easy Chicken And Rice Soup

Easy Chicken And Rice Soup

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Soup season is here—one of my absolute favorite times of year! And nothing hits the spot quite like a warm bowl of homemade easy chicken and rice soup.

This week, we were lucky to get a rain front here in California—liquid gold for us! And around here, rain means one thing: it’s time to celebrate with a big pot of comforting, soul-warming soup.

Let’s hear it for the ultimate comfort food… classic chicken soup. Cozy, nourishing, and made for days like these.

Most households grew up with comforting bowls of mom’s chicken soup—and mine was no different. This easy chicken rice soup is one of the most heartwarming meals from my childhood. Every Saturday morning, my mom would put on a pot while she cleaned the house. By the time the floors were sparkling and the laundry was folded, lunch was ready: a fragrant, cozy bowl of homemade chicken and rice soup.

While hers took most of the morning, my version is a little faster—ready in under an hour! It’s still rich in flavor and filled with that same homemade goodness.

Pro Tip: Use a deep, heavy stock pot with a lid when simmering soup. It helps trap in flavor and makes a big difference. And for best texture, shred your cooked chicken before stirring in the rice.

This simple chicken rice soup is quick, nourishing, and family-approved. I love serving it in oven-to-table soup bowls—they’re perfect for easy reheating and look beautiful on the table too.

Whether you’re making a big batch for meal prep or a cozy weeknight dinner, this soup delivers every time. It keeps well in the fridge for up to three days, and while I don’t recommend freezing it—the pot always seems to disappear before I even have the chance!

When the temperatures dip, nothing beats a steaming bowl of hearty chicken rice soup. Pair it with a green salad and crusty bread, and you’ve got a complete, comforting meal that’s perfect for the family—or even guests.

If you try this soup, I’d love to hear what you think—leave a comment and don’t forget to tag me on Instagram. That’s always my favorite part! 

Easy Chicken and Rice Soup

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley (or 1 tablespoon fresh parsley)
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 8 cups chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh spinach (optional)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh lemon juice (optional)

  1. Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat.

  2. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

  3. Stir in the garlic, thyme, parsley, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.

  4. Pour in the chicken broth and bring to a gentle boil.

  5. Add the chicken breasts (or thighs) and the uncooked rice. Reduce the heat to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked and the rice is tender.

  6. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.

  7. Return the shredded chicken to the soup. Stir in the spinach, if using, and cook for 2–3 minutes, until wilted.

  8. Stir in the fresh parsley and lemon juice, if desired. Taste and adjust the seasoning with additional salt and black pepper.

  9. Ladle into bowls and serve hot with crusty bread or crackers.

  10. Use rotisserie chicken to reduce the cooking time by about 10 minutes—simply add the shredded chicken during the last 5 minutes of cooking.

    If making the soup ahead of time, cook the rice separately and add it just before serving to prevent it from absorbing too much broth.

    Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.



Five Star Boston Clam Chowder

Five Star Boston Clam Chowder

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Boston and New England clam chowder are one in the same,. The difference between all the clam chowders is the broth.

You see that Boston clam chowder has a thick creamy broth, New England chowder has a thinner almost clear(ish) broth and the Manhattan a red tomato based broth. Okay now that you know the difference between the most popular clam chowders, lets talk about this Boston clam chowder recipe. This recipe was given 5 stars when it was reviewed by a Bay area food critic. The recipe was given to me when we opened our first little hole in the wall, by a retired short -order cook. I can still see him standing next to the stove as I stood watching, it was a different kind of cooking for this Italian girl.That Boston clam chowder soup  the retired short order cook taught me to make, was and still is the most requested soup in all our years in the restaurant industry.

A few tips add butter to the pot to help the bacon along, when you add the flour, which thickens the soup, you can use gluten free but whichever you use, let in cook for a few minutes before adding the liquid ingredients. Another thing to remember, add the clams at the end to prevent them from being tough. Wash the fresh clams thoroughly, if you have clams that don’t open when you add them to the soup, you should not use them. If you want less calories replace the cream with low fat milk, and increase the flour by 1/3 cup.

Am not a big fan of cream soups, but this one is so good it’s one of my favorites and the memories attached to it feed my soul! ENJOY!!! If you like easy and delicious soups try my Italian Vegetarian Minestrone soup or a favorite creamy sausage tortellini soup.

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think, that’s my favorite part. 

Five-Star Boston Clam Chowder

  • 4 slices bacon, chopped
  • 2 tbsp butter
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 1 tbsp garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 (15-ounce) cans chopped clams, drained, reserving the clam juice
  • 1 pound fresh clams, scrubbed clean
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup clam juice (reserved from the canned clams, supplemented with bottled clam juice if needed)
  • ⅓ cup all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce (or to taste)
  • Salt and freshly ground black pepper, to taste

  1. Scrub and rinse the fresh clams under cold running water, discarding any that are cracked or remain open after being tapped.

  2. In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.

  3. Add the butter to the pot. Once melted, stir in the onion, celery, garlic, and potatoes. Cook for 5–7 minutes, until the vegetables begin to soften and the onion is translucent.

  4. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until the flour is fully incorporated.

  5. Gradually whisk in the reserved clam juice, additional clam juice, milk, and heavy cream until smooth.

  6. Stir in the Worcestershire sauce, Tabasco sauce, and the canned chopped clams. Bring the chowder to a gentle simmer.

  7. Cover and cook for about 20 minutes, or until the potatoes are fork-tender.

  8. Add the fresh clams, cover, and cook for 5–8 minutes, or until the shells open. Discard any clams that do not open.

  9. Stir the cooked bacon back into the chowder. Taste and season with salt and pepper as needed.

  10. Ladle into bowls and serve hot with oyster crackers, crusty bread, or a sprinkle of fresh parsley.