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!
Rice-Cooker Weeknight Clam Chowder
- 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. SOURCE: Aroma