While I love white chowder for its luscious, velvety texture, my palate flips for the tart, slightly spicy tang of the tomato-based red version. On a weeknight, I'll bust out the shortcut version, which calls for canned, pre-cooked clams. But on my next Friday night in, I'll scrub fresh clams for a slow-simmered soup made from scratch. Which rendition suits you best? Find out when you read more.
With its pieces of clams, tomatoes, and veggies, this red chowder is healthier then the cream-based variation. Serve with a side of mixed greens and a hunk of crusty bread, and you've got a deliciously comforting weeknight meal. Check out the recipe and read more