Teresa's Recipes
Clam Chowder Hashbrowns
Experience a delightful fusion of flavors with our Clam Chowder Hashbrowns. This recipe brings a creative spin to the traditional New England Clam Chowder, by serving it over a bed of crispy golden brown hashbrowns. It's a rich, creamy, and satisfying dish that will transport your taste buds to the seashore.
Ingredients
- 4 cups, lightly fried Hashbrowns
- to taste Salt and Pepper
- 1 cup Heavy Cream
- 2 cups Chicken Broth
- 2, diced Potatoes
- 2 cans (6.5 oz each), drained Clams
- 3 cloves, minced Garlic
- 1, diced Onions
- 2 tablespoons Olive Oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 520
- Fat: 28g
- Carbs: 45g
- Protein: 22g
- Sodium: 890mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions and minced garlic to the pot. Sauté until the onions become translucent, approximately 5 minutes.
- Introduce the diced potatoes and drained clams to the pot, followed by the chicken broth. Stir the ingredients together.
- Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let the chowder simmer for about 20 minutes, or until the potatoes are tender.
- Pour in the heavy cream, then season the chowder with salt and pepper according to your preference. Allow the chowder to cook for an additional 5 minutes.
- Serve the clam chowder hot, ladled over the crispy hashbrowns. Enjoy!
Tips
- For an extra flavor boost, consider adding a dash of white wine or a handful of chopped fresh herbs like parsley or thyme to the chowder.
- You can also use fresh clams if you prefer. Just remember to clean them thoroughly before adding them to the pot.