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Weeknight Clam Chowder
The tastiest way to warm up this winter
2 tblsp butter
1 cup onion, chopped
1 cup celery with leaves, chopped
2 garlic cloves, chopped
2 cups fingerling potatoes, cubed
1 tblsp flour
2 cups vegetable stock
1 cup heavy cream
1 16-oz can of clams, chopped
1 bay leaf
1 sprig of fresh thyme
Set your rice cooker to Sauté-Then-Simmer™. Melt the butter and brown the onion, celery and garlic for 5 minutes.
Add flour and mix well. Pour in the vegetable stock and add the bay leaf, sprig of thyme and potatoes. Close the lid and let simmer for 20 minutes.
Add cream and chopped clams with juice. Continue cooking for another 10 minutes. Serve with crackers or your favorite crusty bread.
Note: If your rice cooker does not have Sauté-Then-Simmer™ you can brown aromatics and simmer the soup using the Steam function.