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Reviewed Clarissa's Clam Chowder

Monday, Jan 2, 2012 on Cooking Channel

"This is a wonderful chowder recipe. What I like most about it is that it's not so laden with fat that it's heavy.

I made these changes which make it even easier. I started by cutting the bacon into big chunks while cold and pulsing them in the food processer to get fairly fine mince. Then while that was starting to brown, I pulsed the three""