Only One Recipe

Author: John Dough

  • Classic Pad Thai

    Classic Pad Thai

    Pad Thai is a renowned Thai street food that is loved for its unique blend of sweet, sour, and savory flavors, coupled with an array of textures from the noodles, eggs, shrimp, and peanuts. Follow this simple recipe to recreate the magic of Pad Thai in your own kitchen.

    Ingredients:

    • 8 ounces flat rice noodles
    • 2 tablespoons tamarind paste
    • 3 tablespoons fish sauce
    • 1 tablespoon soy sauce
    • 3 tablespoons brown sugar
    • 1/2 teaspoon chili powder, or to taste
    • 2 tablespoons vegetable oil
    • 1 pound shrimp, peeled and deveined (optional)
    • 3 cloves garlic, minced
    • 2 eggs, lightly beaten
    • 1 cup bean sprouts
    • 1 red bell pepper, thinly sliced
    • 1/2 cup roasted peanuts, chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges
    • Green onions, sliced for garnish

    Instructions:

    1. Soak the rice noodles in warm water until flexible but still firm, about 30 minutes. Drain and set aside.
    2. In a small bowl, mix together tamarind paste, fish sauce, soy sauce, brown sugar, and chili powder. Stir until sugar is dissolved. This will be your Pad Thai sauce.
    3. Heat oil in a large wok or frying pan over high heat. Add shrimp and cook until pink, about 1-2 minutes each side. Remove shrimp from the pan and set aside.
    4. In the same wok, add a bit more oil if needed and fry the minced garlic until fragrant, about 30 seconds.
    5. Push the garlic to one side of the wok and pour the beaten eggs on the other side. Scramble the eggs until just set.
    6. Add the drained noodles to the wok and pour the Pad Thai sauce over them. Stir fry until the noodles are tender and coated with the sauce, about 3-5 minutes.
    7. Return the shrimp to the wok, and add red bell pepper and bean sprouts. Toss everything to combine and heat through.
    8. Transfer to serving plates and garnish with the chopped peanuts, cilantro, lime wedges, and green onions.
    9. Squeeze lime juice over your Pad Thai before diving in to enjoy the full experience!

    Cooking Tips:

    • For extra flavor, add a tbsp of preserved radish or dried shrimp while frying the garlic.
    • Variations can include substituting shrimp with chicken, tofu, or mixed seafood.
    • To ensure even cooking, do not overcrowd the pan when stir-frying the ingredients.

    This Classic Pad Thai dish is perfect for bringing the taste of Thailand right to your dining table. It’s not just a meal; it’s an experience. Enjoy cooking and savor your homemade Pad Thai!

  • Teriyaki Beef and Broccoli Stir-Fry

    Teriyaki Beef and Broccoli Stir-Fry

    When you’re in need of a quick, nourishing meal that doesn’t skimp on flavor, this Teriyaki Beef and Broccoli Stir-Fry is your answer. Combining tender beef, fresh broccoli, and a rich, savory-sweet sauce, this dish brings a classic takeout favorite right to your kitchen. Ready in less than 30 minutes, it’s perfect for those busy weeknights when you want to put a homemade dinner on the table without a lot of fuss.

    Ingredients:

    • 1 lb beef steak (such as flank, sirloin, or ribeye), thinly sliced
    • 2 cups broccoli florets
    • 1 tablespoon vegetable oil
    • 2 teaspoons garlic, minced
    • 1 teaspoon ginger, minced
    • 1/2 cup teriyaki sauce (homemade or store-bought)
    • 1 tablespoon sesame oil (optional)
    • Salt and pepper to taste
    • 1 tablespoon sesame seeds (for garnish)
    • Sliced green onions (for garnish)
    • Steamed rice, for serving

    For the Teriyaki Sauce (if making homemade):

    • 1/4 cup soy sauce
    • 1/4 cup water
    • 2 tablespoons brown sugar
    • 1 tablespoon honey
    • 1 garlic clove, minced
    • 1/2 teaspoon ginger, minced
    • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

    Instructions:

    1. Start by preparing your ingredients: slice the beef into thin strips, and cut broccoli into bite-sized florets. If you’re making your own teriyaki sauce, combine soy sauce, water, brown sugar, honey, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer, then add the cornstarch slurry and stir until thickened. Set aside.
    2. Heat vegetable oil in a large skillet or wok over high heat. Add the beef strips and season with salt and pepper. Cook until the beef is browned and cooked through, about 2-3 minutes. Remove the beef and set it aside.
    3. In the same skillet or wok, add a bit more oil if needed, and stir-fry the garlic and ginger for about 30 seconds, until fragrant. Add the broccoli florets and stir-fry until they are bright green and tender-crisp, approximately 2-3 minutes.
    4. Return the beef to the skillet with the broccoli. Pour the teriyaki sauce over the top and toss to coat all the ingredients evenly. If desired, drizzle with sesame oil for extra flavor.
    5. Cook together for another 2 minutes, allowing the sauce to heat through and the flavors to meld.
    6. Remove from heat, and garnish with sesame seeds and sliced green onions.
    7. Serve hot over steamed rice.

    This Teriyaki Beef and Broccoli Stir-Fry is both a crowd-pleaser and a lifesaver on a hectic day. It’s a must-try dish that combines the convenience of quick cooking with the satisfaction of a home-cooked meal. Enjoy!

  • Mastering the Art of Homemade Pizza

    Introduction

    There’s nothing quite like the aroma of freshly baked pizza wafting through the house. Making pizza at home might seem daunting, but with this guide, you’ll be able to create a versatile dough and personalize your toppings like a pro. Let’s dive into the world of homemade pizza making!

    Homemade Pizza Dough

    Ingredients:

    • 2 cups all-purpose flour, plus more for dusting
    • 1 tsp sugar
    • 1 packet instant yeast (about 2 1/4 tsp)
    • 3/4 tsp salt
    • 3/4 cup warm water (about 110°F/45°C)
    • 2 tbsp olive oil, plus more for greasing

    Instructions:

    1. In a large mixing bowl, combine flour, sugar, yeast, and salt.
    2. Add warm water and olive oil to the dry ingredients, and mix until a sticky dough forms.
    3. Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Add more flour as needed to prevent sticking.
    4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
    5. Once risen, punch the dough down and divide it into two for thin crusts or leave whole for a thicker base. Roll out to your desired shape and size.

    Pizza Sauce and Topping Ideas

    Note: Preheat your oven to the highest setting, typically between 475-500°F (245-260°C), with a pizza stone or an inverted baking sheet inside.

    Simple Tomato Sauce:

    • 1 can (14 oz) crushed tomatoes
    • 2 cloves garlic, minced
    • 1 tsp dried oregano
    • Salt and pepper to taste

    Topping Ideas:

    • Mozzarella cheese, sliced or shredded
    • Pepperoni slices
    • Bell peppers, thinly sliced
    • Red onions, thinly sliced
    • Mushrooms, sliced
    • Olives, sliced
    • Fresh basil leaves
    • Extra virgin olive oil for drizzling

    Assembling and Baking the Pizza:

    1. Spread a thin layer of tomato sauce over the prepared dough, leaving a small border for the crust.
    2. Add your favorite toppings, starting with cheese, then meats and vegetables.
    3. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
    4. Bake for 10-15 minutes or until the crust is golden-brown and the cheese is bubbly.
    5. Remove from the oven, let it cool for a few minutes, and then slice and serve. Drizzle with olive oil and garnish with fresh basil if desired.

    Conclusion

    Making pizza at home is a fun and rewarding experience that allows for endless creativity. Whether you go for classic toppings or experiment with unique combinations, the key is to enjoy the process and the delicious results. Happy pizza making!

    Estimated Read Time: 5 minutes

  • Margherita Zoodle Stir-Fry: A Fresh, Flavorful Twist on Classic Flavors

    Margherita Zoodle Stir-Fry

    Savor the essence of summer with this light, flavorful dish that perfectly blends the classic Margherita pizza flavors into a healthy stir-fry. Utilizing zucchini noodles, or ‘zoodles’, this Margherita Zoodle Stir-Fry is not only nutritious but also tantalizingly tasty. Ideal for those looking for a quick, easy, and veggie-packed meal, it’s a brilliant way to enjoy your vegetables with a twist of Italian panache.

    Ingredients

    • 2 medium zucchini, spiralized into zoodles
    • 1 tablespoon olive oil
    • 2 cloves of garlic, minced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup fresh basil leaves, torn
    • 1/4 cup mozzarella cheese, shredded or in small cubes
    • Salt and pepper to taste
    • Grated Parmesan cheese, for garnish

    Instructions

    1. Prepare your zucchini using a spiralizer to make zoodles. Set aside.
    2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
    3. Increase the heat to medium-high and add the zoodles to the skillet. Stir-fry for about 2-3 minutes, or until the zoodles are tender but still crisp.
    4. Mix in the cherry tomatoes and cook for an additional minute, allowing them to soften slightly.
    5. Remove the skillet from the heat and gently stir in the fresh basil and mozzarella cheese until the cheese begins to melt.
    6. Season with salt and pepper to taste, and give everything a gentle toss to combine.
    7. Serve immediately, garnished with grated Parmesan cheese.

    Pro Tips

    • To prevent the zoodles from becoming soggy, avoid overcooking them. They should be cooked just until tender but still firm.
    • If you prefer, you can add a splash of white wine or balsamic vinegar while stir-frying the zoodles for an extra flavor kick.
    • For a vegan version, omit the mozzarella and Parmesan cheeses and substitute with your preferred vegan cheese or nutritional yeast.
    • Customize the dish by adding protein such as grilled chicken, shrimp, or tofu for a heartier meal.

    Nutrition Information

    A serving of Margherita Zoodle Stir-Fry is not only satisfying but also low in calories and high in nutrients. You’ll get a dose of vitamins from the zucchini and tomatoes, as well as protein from the cheese. It’s a guilt-free way to enjoy the mouth-watering flavors of Italy.

    Embrace this delightful Margherita Zoodle Stir-Fry as a testament to the joys of healthy eating without compromising on taste. Fresh, vibrant, and utterly delectable, this dish is sure to become a regular in your culinary repertoire. Buon appetito!

  • Chicken Alfredo Zucchini Boats

    Low-Carb Chicken Alfredo Zucchini Boats

    A perfect combination of hearty and healthy, these Chicken Alfredo Zucchini Boats offer a delightful twist to the classic pasta dish. By substituting zucchini for noodles, you not only add more nutrients to your meal but also reduce the carbohydrate content, making it ideal for those following a low-carb or ketogenic diet. Ready to impress your family and friends with this simple, yet delicious alternative to traditional Chicken Alfredo? Let’s set sail on this culinary journey!

    Ingredients:

    • 4 medium zucchinis
    • 1 tbsp olive oil
    • 2 boneless, skinless chicken breasts, cooked and shredded
    • 1 cup Alfredo sauce (homemade or store-bought)
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • Fresh parsley chopped, for garnish

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the seeds and make a ‘boat’.
    3. Brush the zucchini boats with olive oil, and season with salt and pepper.
    4. Arrange the zucchini in a baking dish and bake for 20 minutes until they start to soften.
    5. In a mixing bowl, combine the cooked shredded chicken with Alfredo sauce until well-coated.
    6. Spoon the chicken mixture into each zucchini boat. Sprinkle with mozzarella and Parmesan cheese.
    7. Bake for another 20 minutes, or until the cheese is melted and bubbly.
    8. Garnish with fresh parsley before serving.

    Nutrition Information:

    These Chicken Alfredo Zucchini Boats not only taste great but also offer an array of nutritional benefits. Zucchini is a low-calorie vegetable that’s high in antioxidants and essential nutrients like vitamin C, potassium, and manganese. By using chicken breast, you get a good dose of lean protein, while the cheeses provide calcium and healthy fats.

    Tips & Variations:

    • For added texture and crunch, top the boats with breadcrumbs before the final bake.
    • If you prefer a vegetarian option, omit the chicken and fill the boats with a mix of sautéed mushrooms, spinach, and Alfredo sauce.
    • For a spicy kick, sprinkle red pepper flakes on top before serving.
    • To make these zucchini boats even more filling, add cooked quinoa or diced bell peppers to the chicken mixture.
    • Leftover filling can be stored in the refrigerator and used as a delicious dip or stuffed into bell peppers for another meal.

    With this dish, you can have both great taste and a nutritious meal that appeals to the entire family. Not only is it easy to make, but it also offers versatility in ingredients and flavors to keep mealtime interesting. Dive into this guilt-free indulgence tonight!

  • Classic Canadian Tourtière: A Hearty Meat Pie for Holiday Feasts

    Classic Canadian Tourtière: A Hearty Meat Pie for Holiday Feasts

    Discover the cozy warmth of a traditional Canadian Tourtière—a spiced meat pie that encapsulates the heart of Canadian cuisine. Perfect for holiday dinners or a comforting family meal, this recipe promises to deliver an authentic taste of Canada’s culinary heritage.

    Ingredients:

    • 1 lb ground pork
    • 1 lb ground beef
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 2 potatoes, peeled and grated
    • 1 cup beef or vegetable broth
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/2 tsp ground allspice
    • 1/2 tsp dried thyme
    • Salt and pepper to taste
    • 1 package of ready-made pie crust
    • 1 egg, beaten (for egg wash)

    Instructions:

    1. Preheat your oven to 400 degrees Fahrenheit.
    2. In a large skillet, brown the ground pork and ground beef together with the chopped onion and minced garlic over medium heat until no pink remains.
    3. Drain excess fat and add the grated potatoes, broth, cinnamon, cloves, allspice, and dried thyme into the skillet, combining well.
    4. Season the mixture with salt and pepper, then lower the heat and allow it to simmer until the potatoes are tender and most of the liquid has been absorbed, about 15 to 20 minutes. Let the filling cool slightly.
    5. Roll out the pie crusts and line the bottom of a 9-inch pie dish with one crust. Fill with the meat mixture.
    6. Cover the filling with the second pie crust, crimping the edges to seal. Make several slits in the top crust to allow steam to escape during baking.
    7. Brush the top of the pie with the beaten egg to give it a golden sheen.
    8. Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown.
    9. Let the tourtière rest for at least 10 minutes before slicing. Serve warm and enjoy!

    The result is a savory and filling pie with a deliciously flaky crust, which can be enjoyed any time of the year but is particularly appreciated during the holiday season. Pair it with a crisp salad or your favorite vegetables for a complete meal.

    Serving Suggestions:

    For a truly Canadian experience, serve your tourtière with a side of homemade ketchup or chutney, and don’t forget the pickled beets!

  • Chicken Pesto Stuffed Mushrooms

    Chicken Pesto Stuffed Mushrooms

    If you’re in search for a delectable appetizer or a light entrée, look no further! These chicken pesto stuffed mushrooms are a crowd-pleaser with the perfect blend of flavors. They’re easy to make for a weeknight dinner yet sophisticated enough for your next dinner party.

    Ingredients:

    • 12 large cremini or button mushrooms, stems removed
    • 1 cup cooked chicken breast, finely chopped
    • 1/4 cup basil pesto
    • 1/4 cup Parmesan cheese, grated
    • 1/4 cup bread crumbs
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • Fresh basil leaves for garnish (optional)

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Gently clean the mushrooms with a damp paper towel and remove the stems. Set the mushroom caps aside.
    3. In a mixing bowl, combine the finely chopped chicken, pesto, half of the Parmesan cheese, bread crumbs, and minced garlic. Season the mixture with salt and pepper to taste.
    4. Drizzle the mushroom caps with olive oil and lightly season with salt and pepper. Arrange them on a baking sheet, cavity side up.
    5. Spoon the chicken pesto mixture into each mushroom cap, pressing lightly to stuff them well.
    6. Sprinkle the remaining Parmesan cheese over the stuffed mushrooms.
    7. Bake in the preheated oven for about 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
    8. Remove the mushrooms from the oven and let them cool for 5 minutes before serving.
    9. Garnish with fresh basil leaves if desired.

    Tips:

    • To add a crispy top, broil the mushrooms for an additional 2-3 minutes after baking.
    • If you have leftover chicken pesto mixture, it can be used as a great sandwich filling or pasta topping!
    • For a vegetarian version, omit the chicken and add more vegetables, such as chopped spinach or artichokes.

    With their rich, savory flavors and elegant presentation, these chicken pesto stuffed mushrooms will be the highlight of your meal. They’re not only delicious but also a breeze to make, ensuring you spend less time in the kitchen and more with your guests.

  • Delectable Chicken Marsala Pasta

    Delectable Chicken Marsala Pasta

    If you enjoy the rich and savory taste of Chicken Marsala, you’re going to love this twist on the classic dish. In this recipe, we combine tender chicken, flavorful mushrooms, and a creamy Marsala wine sauce with pasta to create a comforting and satisfying meal that’s easy enough for a weeknight yet impressive enough for guests.

    Ingredients:

    • 2 boneless, skinless chicken breasts, thinly sliced
    • Salt and black pepper, to taste
    • 1/2 cup all-purpose flour, for dredging
    • 4 tablespoons unsalted butter, divided
    • 2 tablespoons olive oil
    • 8 ounces cremini or button mushrooms, sliced
    • 3 cloves garlic, minced
    • 3/4 cup Marsala wine
    • 3/4 cup chicken broth
    • 1 cup heavy cream
    • 1 pound pasta (such as fettuccine or penne)
    • Fresh parsley, chopped, for garnish
    • Grated Parmesan cheese, for serving

    Instructions:

    1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
    2. While the pasta is cooking, season the chicken slices with salt and pepper, then dredge in flour, shaking off any excess.
    3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook until golden brown and cooked through, about 3 minutes per side. Remove chicken from the skillet and set aside.
    4. In the same skillet, add the remaining 2 tablespoons of butter and the sliced mushrooms. Sauté until the mushrooms are browned and their moisture has evaporated.
    5. Add the minced garlic and cook for an additional minute until fragrant.
    6. Stir in the Marsala wine, scraping any browned bits from the bottom of the skillet. Add the chicken broth and continue cooking for a few minutes to reduce the sauce slightly.
    7. Lower the heat and pour in the heavy cream, stirring to combine. Simmer for a few minutes until the sauce thickens.
    8. Return the chicken to the skillet and cook for another couple of minutes to warm through.
    9. Toss the cooked pasta with the creamy Marsala sauce and chicken until well coated.
    10. Serve the Chicken Marsala Pasta garnished with chopped parsley and grated Parmesan cheese.

    This Chicken Marsala Pasta is the perfect way to enjoy a beloved Italian-American classic in a new and exciting way. The creamy sauce, combined with the robust flavor of Marsala wine and savory mushrooms, makes for an unforgettable meal that’s ready in no time.

  • Authentic Mexican Cochinita Pibil: A Traditional Yucatecan Delight

    Introduction

    Indulge in the rich flavors of the Yucatán Peninsula with Cochinita Pibil, a traditional Mexican dish that will captivate your palate with its unique combination of spices, citrus, and tender pork. This recipe, traditionally slow-roasted in a banana leaf, will make you feel like you’re right in the heart of Mexico!

    Ingredients

    • 2 kg (4.4 lbs) of boneless pork shoulder
    • 5 tablespoons of annatto paste (achiote)
    • 1/2 cup of orange juice
    • 1/4 cup of white vinegar
    • 2 tablespoons of lime juice
    • 4 garlic cloves, minced
    • 1 teaspoon of cumin
    • 1 teaspoon of dried oregano
    • 1/2 teaspoon of ground cloves
    • 1/2 teaspoon of ground allspice
    • Salt and pepper to taste
    • Banana leaves (optional)
    • Red onion, thinly sliced, for garnish
    • Habanero peppers, chopped for garnishing (optional)

    Marinade Preparation

    In a blender, combine the annatto paste, orange juice, vinegar, lime juice, minced garlic, cumin, oregano, ground cloves, ground allspice, salt, and pepper. Blend until smooth to create a vibrant, red marinade.

    Marinading the Pork

    Cut the pork shoulder into large chunks and place in a large bowl or resealable bag. Pour the marinade over the pork, ensuring each piece is well coated. Marinate for at least 4-6 hours, preferably overnight, in the refrigerator.

    Cooking with Banana Leaves

    If using banana leaves, pass them over an open flame to make them more pliable. Line a roasting pan with the banana leaves, leaving enough overhang to cover the pork later. Place the marinated pork in the pan and wrap it with the banana leaves. If you don’t have banana leaves, you can wrap the pork tightly in aluminum foil.

    Slow Roasting

    Preheat your oven to 325°F (160°C). Place the wrapped pork in the oven and roast for about 4 hours, or until the meat is tender enough to be easily shredded with a fork.

    Serving Suggestions

    Serve the Cochinita Pibil on warm corn tortillas, alongside pickled red onions and chopped habanero peppers for those who enjoy an extra kick. You can also garnish with fresh cilantro leaves and a squeeze of lime juice for an added zest.

    Conclusion

    There you have it—a taste of the Yucatán right at your dinner table. This Cochinita Pibil recipe is a perfect way to bring friends and family together for a festive and flavorful meal. Buen provecho!

  • Classic American Clam Chowder

    Introduction

    There’s nothing quite like a bowl of warm, hearty clam chowder, especially when it’s made from scratch with fresh ingredients. This American classic, known for its creamy texture and savory flavors, originates from the Northeastern United States. A comfort food staple, it’s a must-try for seafood lovers.

    Ingredients

    • 4 strips bacon, diced
    • 1 medium onion, finely chopped
    • 2 celery stalks, diced
    • 3 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 1 cup clam juice
    • 1 pound potatoes, peeled and diced
    • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
    • Salt and black pepper, to taste
    • 2 cups half-and-half or heavy cream
    • 2 (6.5-ounce) cans chopped clams, drained with juice reserved
    • Chopped fresh parsley for garnish
    • Oyster crackers, for serving

    Directions

    1. In a large pot over medium heat, cook diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon fat in the pot.
    2. Add the chopped onion and celery to the same pot and sauté until softened, about 5 minutes.
    3. Sprinkle the vegetables with flour and stir well to coat, cooking for another minute to remove the raw flour taste.
    4. Slowly pour in the chicken broth and reserved clam juice, stirring constantly to avoid lumps. Add the diced potatoes, thyme, salt, and pepper.
    5. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
    6. Once the potatoes are tender, stir in the half-and-half or heavy cream and canned clams. Heat through but do not allow it to boil after adding the dairy to prevent curdling.
    7. Taste and adjust seasoning as necessary with additional salt and pepper.
    8. Serve the clam chowder hot, garnished with crisp bacon bits, chopped parsley, and oyster crackers on the side.

    Cook’s Notes

    • If you’d like a thicker chowder, you can blend a portion of the soup gently with an immersion blender or by transferring a couple of ladlefuls to a regular blender and pureeing before stirring it back into the pot.
    • For a richer flavor, you can use fresh clams instead of canned. Just steam them until they open, chop them, and add them to the soup with their strained liquor.
    • Chowder can often taste better the next day as the flavors meld together overnight, so don’t be afraid to make it ahead of time and reheat.

    Conclusion

    Cozy up with a bowl of this homemade American Clam Chowder that brings the flavors of the sea to your dining table. Whether you’re warming up on a cold day or enjoying a family meal, this clam chowder is sure to comfort and satisfy.