“Is there a time of year for clam chowder?”
“A season for clam chowder?”
Here at RedBears Hot Sauce we say “Nope!”
“Why?”… you ask.
Because it is Clam Chowder! Delicious any time of the year. But, we understand that for most clam chowder represents a comfy wool sweater for your stomach. Now that winter is around the corner we wanted to bring you a simple one pot recipes that is warm, silky smooth, full of flavor and with RedBeards Hot Sauce this anytime classic is even better!
1 TBS Butter
1/2 White Onion Minced
3 TBS Dry Vermouth
1 Can or Jar of Clams in Juice
1 Cup Heavy Cream
1 Can Cream of Potato Soup
1-3 TBS RedBeards Hot Sauce
In a medium saucepan over medium heat melt the butter. Next add your onions and sauté until tender – about 3-5 minutes. Do not allow the onions to brown. Carefully add the Vermouth and stir in with the butter and onions using a wooden spoon. Simmer the three ingredients until the Vermouth is reduced by half – about 3 minutes.
Strain the clams and save the juice. Pour the claim juice into the pan and reduce slightly. Add the cream and reduce by half. Follow up with salt, white pepper and sugar to taste. Time for the cream of potato soup to get in the game – bring to a simmer. Toss in the clams and cook until the clams are warm. Pour in the Redbeards to taste and serve. Garnish the dish with parsley.