It’s my favorite season: fall. The time for the best outfits, the nicest weather, and SOUP SEASON! Soups are my absolute favorite thing to make during this time. Not only are they simple, delicious, and a way to keep warm, but there are so many variations of soups to make.
For the rest of the year, I am going to post recipes here and there for several of my favorite soups, beginning with a New England Style Clam Chowder. A large pot of this soup costs less than $30 to make, using simple and cheap ingredients like carrots, potatoes, and canned clams that’s enough to share with family and friends.
My recipe is very close to classic Clam Chowder recipes, but without the bacon, and I’ve added two secret ingredients (Anchovies + Vinegar) 👀. Sounds crazy, I know! BUT…..anchovies (which are small forage fish found in salty waters) add a tang to the soup. Anchovies are also used in Caesar dressings and what separate a good dressing from a great one! They completely melt into the food that you’re cooking, so don’t be worried about eating whole pieces of fish in your chowder, and remember that it’s totally optional. The vinegar is also optional, I just like briny flavored food and for my soup to have a little tang.
Anyhow, enough about my secret ingredients, get to cooking! If you have any questions, feel free to comment below, email us using email@example.com, or DM us on Instagram @sobremesa.am.
1/2 Yellow Onion, Diced
2 Carrots, Peeled + Diced
2 Celery Stalks, Diced
3 Garlic Cloves, Minced
3 Potatoes, Peeled + Diced
1 Tbsp Vinegar (optional)
1 Stick of Butter, Cubed
3 Anchovies, Minced (optional)
Salt + Pepper, to taste
1/2 Cup Flour
2 Cans Whole Baby Clams (undrained)
1 Quart Heavy Whipping Cream
1 Box of Chicken Broth (48 oz.)
Dried Thyme, to taste