Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kay's klam chowder. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kay's Klam Chowder is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Kay's Klam Chowder is something that I’ve loved my whole life.

Kay's Klam Chowder Not your typical clam chowder. The earthy skin on Russet potato is the best! Place quahogs in a pot in a few inches of water, but do not fully submerge them.

To begin with this recipe, we must prepare a few ingredients. You can cook kay's klam chowder using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kay's Klam Chowder:

1. Take 2 T Omega-3 Oil
2. Make ready 1 T Garlic Powder
3. Prepare 1 t Onion Powder
4. Get 1 c Brown Rice
5. Get 1/2 c Long Grain White Rice
6. Get Handful Wild Rice
7. Make ready 1 can Progresso Chicken Soup with Rice
8. Make ready 4 c Water
9. Prepare 1 can Condensed Vegetable Soup
10. Get 1 can White Clam Sauce
11. Prepare Boiled Russet Skin-on Potatoes
12. Get Milk
13. Make ready Salt
14. Make ready White Pepper
15. Take Parsley (optional)

The answer is always "no," but that doesn't keep the curious from trying to figure it out. Making delicious restaurant-style soups in your kitchen isn't difficult. It's all about the ingredients and a few simple techniques. And my New England Clam Chowder is a perfect example of a restaurant-style soup that you can make in your own kitchen for your family and friends.

Instructions to make Kay's Klam Chowder:

1. Saute Brown, White and Wild Rice garlic and onion powders in oil in extra large 12" nonstick Calphalon Frying pan (with lid) until nutty (the rice, not you)
2. Add Rice Soup and water.
3. Cook with lid until rice is done (stir occassionally) use brown rice time recommendation on package.
4. Add vegetables soup and clam sauce. Stir and simmer until flavors blend well.
5. Serve hot in bowls.
6. Add a hot boiled potato in the middle of the bowl.
7. Break up the potato as desired.
8. Pour milk on in bowl to taste and for desired consistency.
9. Stir milk as you would a hot cereal.
10. Salt and pepper
11. Enjoy.

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams! Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version. Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean. A rich and creamy New England Clam Chowder recipe where we swapped Flounder for Clams. Very subtle flavor of the sea with the flounder make this a great soup for FPIES trailing something new.

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