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  2. 22 Cozy Cast-Iron Dinners for Fall - AOL

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    Broccolini, Chicken Sausage & Orzo Skillet. We love this quick skillet meal for busy evenings. The sausage and orzo simmer together in chicken broth, resulting in a creamy, risotto-like dish in ...

  3. The ultimate Cape Cod clam chowder recipe? Old poem may hold ...

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    The headline in this 1940 Barnstable Patriot story was "Old Clam Chowder Recipe In Rhyme," and added this description: "The following recipe-in-rhyme for real old Cape Cod Clam Chowder was ...

  4. 20 Cozy, Low-Carb, One-Pot Fall Dinners - AOL

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    For tonight's meal, make one of these cozy, low-carb dinner recipes. Each dish is full of tasty seasonal produce like butternut squash, mushrooms and Brussels sprouts while having no more than 15 ...

  5. Chowder - Wikipedia

    en.wikipedia.org/wiki/Chowder

    In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles. [26] Clam chowder may be prepared with fresh, steamed clams or canned clams. [27] The "clam liquor" from steamed or canned clams may be retained for use in the soup, [27] and fresh or bottled clam juice may be used.

  6. Clam soup - Wikipedia

    en.wikipedia.org/wiki/Clam_soup

    Clam soup Black clam miso soup at a Tokyo restaurant. Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a cure for the hangover.

  7. This Manhattan Clam Chowder Recipe Is A Lighter, Brighter ...

    www.aol.com/manhattan-clam-chowder-recipe...

    Yields: 1-4. Total Time: 50 mins. Ingredients. 3 tbsp. olive oil. 1. medium onion, chopped. 1. large rib celery, cut into 1/4-in. pieces. 1. medium carrot, scrubbed ...

  8. Turnip Kimchi Recipe - AOL

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  9. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage. [ 12 ] [ 13 ] The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. [ 12 ]