There are many types of clam chowder – New England with the cream base; Manhattan with the tomato base and Rhode Island with a broth base. I have several recipes calling for fresh clams, but shucks, that seems too complicated during a busy week. So to warm your cold February weeknight here is a simple recipe made in an appliance you may not use often – a rice cooker! The brand I own is Aroma and the recipe comes from them, but I’m sure it would be transferrable to other brands. Enjoy!

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Rice-Cooker Weeknight Clam Chowder

INGREDIENTS:

• 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

METHOD:

1. Set your rice cooker to Sauté-Then-Simmer™. Melt the butter and brown the onion, celery and garlic for 5 minutes.
2. 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.
3. Add cream and chopped clams with juice. Continue cooking for another 10 minutes. Serve with crackers or your favorite crusty bread.
4. Note: If your rice cooker does not have Sauté-Then-Simmer™ you can brown aromatics and simmer the soup using the Steam function. SOURCE: Aroma

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