Rich & Easy Clam Chowder: Remix #SoupSwap

   Rich & Easy Clam Chowder takes just minutes to prep, and then simmers away in the slow cooker for an easy evening meal.

Rich & Easy Clam Chowder (Slow Cooker)

I first made a version of this Rich & Easy Clam Chowder years ago, back when I had just started this blog. The original post is embarrassing – I didn’t even include a picture. Insane, right?! Despite the sad state of that post, people continue to visit it, so I finally decided it was time to update the recipe – and National Soup Swap Day was the perfect excuse to do so.

Since I had never heard of National Soup Swap Day before this year, I’ll give you a bit of the background, compliments of Soup Swap. The holiday was officially founded on 2006 and has its roots in a Seattle man named Knox Gardner, who started swapping soup with his friends in an effort to bring some variation in soups (some times one batch is just too much to finish!) during a dreary season. Today, Soup Swap is on a mission to encourage healthy eating and community spirit through soup.

Rich & Easy Clam Chowder


This Rich & East Clam Chowder does make quite a large portion – easily enough to feed 6 – and is a comforting lunch or dinner during these cold weather months. As I went to remake my old recipe, I struggled to find the products I used. Everything was in different sizes, if I could find it at all, and many in different variations. So this recipe has been updated with what I was able to find in my local supermarket. I also added a bit more clams and did a bit more tweaking of the prep and quantities. I didn’t have any – I’m actually not a fan of clam chowder – but my hubby at it for 3 days straight, so I’ll call it a winner.

Rich & Easy Clam Chowder

Rich & Easy Clam Chowder

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5
Author Liz


  • 1 Tbs. olive oil
  • 1/2 onion chopped
  • 2 18.5 oz. cans of New England Clam Chowder
  • 2 18.5 oz. cans of creamy potato soup I used one with bacon and cheese
  • 3 6 1/2 oz. cans chopped clams drained of juices
  • 2 Tbs. butter
  • 1 pint half-and-half
  • 1 Tbs. ground pepper


  1. Place olive oil and onion in a microwave safe bowl. Stir to coat. Microwave for 45-90 minutes, stirring halfway through, until onions are translucent.
  2. Add onion and remaining ingredients to the crock of a slow cooker. Stir to combine.
  3. Cook on low for 3-4 hours, stirring occasionally.
  4. Serve hot, with oyster crackers or saltines.

Thanks to Kate at Kate’s Recipe Box for hosting today’s group of bloggers in their celebration of National Soup Swap Day. Warm up this winter and check out their creations, below!

Slow Cooker Clam Chowder on Books n' Cooks

Spicy Shrimp & Zucchini Lo Mein

Lean shrimp is tossed with zucchini, Asian egg noodles, and a spicy Sriracha sauce to create a quick weeknight dinner.

Spicy Shrimp and Zucchini Lo Mein

When I left for vacation late last month, I knew my garden wouldn’t last much longer. The tomato plants were still bearing fruit but the fruit seemed to be getting eaten more quickly than it did earlier in the summer, and the plants looked wilty and sad. Even the zucchini plant looked like it was slowly dying, even as it continued to get larger and continued to flower.

My predictions weren’t far off. When I returned from vacation, I started to pull my tomato plants. The herbs were still thriving, so those got pruned back (hello, pesto and sage leaves for my freezer!) with hopes that I’ll continue to get fresh herbs for another month or two. The zucchini plant isn’t looking great, but I’m still harvesting at least one zucchini each week so it’s going to stay a little bit longer. But while I love grilled zucchini and baking with it, I badly needed a change.

Spicy Shrimp and Zucchini Lo Mein

Enter this lo mein dish. While spicy enough that I had to tweak the recipe a bit, it was a hit in the house. I will warn you that even after tweaking the recipe, it’s still has a bit of kick from the sriracha, so if you can’t handle the heat, don’t bother trying it. That being said that even the spicier of the two versions, my husband and I enjoyed enough to know that we’d be making the recipe again and again. Bursting with flavor, it’s a quick weeknight meal.

Spicy Shrimp and Zucchini Lo Mein

Spicy Shrimp & Zucchini Lo Mein

Lean shrimp is tossed with zucchini, Asian egg noodles, and a spicy Sriracha sauce to create a quick weeknight dinner.

Course Main Course
Cuisine Asian-Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Liz


  • 1 8-10 oz. package of lo mein or other Asian egg noodle
  • 1 Tbs. unsalted butter
  • 1/4-1/2 tsp. red pepper flakes
  • 2 eggs
  • 2 Tbs. extra virgin olive oil divided
  • 1 lb. large or jumbo shrimp peeled and deveined
  • 2 small to medium zucchini cut into pieces about 1 inch wide and 1/2 an inch thick (will half moon shaped or triangular wedges depending on the size of your zucchini)
  • 3 cloves garlic minced
  • 1 1/2 Tbs. brown sugar light or dark
  • 4 Tbs. low-sodium soy sauce
  • 1 1/2 Tbs. Sriracha hot sauce
  • 1/2 tsp. ground ginger
  • 1/4 c. chopped fresh cilantro divided
  • 1/4 c. chopped fresh chives or scallions divided


  1. Cook egg noodles according to package, while preparing the stir fry.
  2. Heat butter in a large skillet over medium-low heat. When melted, add red pepper flakes and eggs. Whisk eggs until cooked throughout and thoroughly scrambled. With a slotted spoon, remove eggs from skillet and put in a bowl on the side.
  3. Add 1 Tbs. of the olive oil to the skillet. When hot, add shrimp, cooking for 2 minutes on each side until browned on the outside and cooked throughout. Use a slotted spoon to move shrimp to the bowl with egg.
  4. Add remaining olive oil to skillet. When hot, add zucchini and garlic, sauteing for about 5 minutes, stirring occasionally, until zucchini is beginning to brown on the outside but isn't soft.
  5. While zucchini is cooking, make the sauce. In a small bowl, whisk together brown sugar, soy sauce, Sriracha, and ginger.
  6. When zucchini is browned, increase heat to medium. Add shrimp, egg, and cooked (drained) noodles to the skillet with the zucchini. Toss with prepared sauce. Saute mixture for 3-5 minutes, tossing every minute or two to ensure that everything is coated in sauce. In the last minute, stir in half of cilantro and half of chives or scallions. Saute for one more minute.
  7. Transfer to a serving bowl. Sprinkle with remaining cilantro and chives.
  8. Serve immediately.

Recipe Notes:

  • This recipe has been tweaked to add more shrimp and a bit more zucchini as well as to reduce the heat. I also swapped out the scallions for chives, which I had in my garden. I prefer the subtle flavor of chives to the scallion’s stronger flavors anyway, but use whichever you prefer.
  • I’ve made this recipe with both lo mein noodles as well as a thinner egg noodle (seen in these photographs) and both came out well, although I preferred the thinner noodle to the lo mein noodle. The key here, however, is that both varieties are egg noodles – not rice noodles. Look for that on the package.

This recipe was adapted from Baker by Nature


Spicy Shrimp and Zucchini Lo Mein on Books n' Cooks



Prosciutto-Wrapped Salmon with Brie for #SundaySupper

Prosciutto Wrapped Salmon and Brie

It feels like spring has been approaching for weeks. Apart from a freak storm (that actually ended up being a bit disappointing) this past week, there’s been no snow for us this year, and very few really cold days. Instead, this winter has been filled with the kids running in the yard, trips to the playground, and happy hours on patios. The season for warm soups, stews and comfort foods was pretty short this year. With the warm weather, I’ve been switching to lighter meals with fresh ingredients. Spring foods are making an appearance just a little bit earlier than usual.

Prosciutto Wrapped Salmon and Brie and Roasted Brussels Sprouts

My hubby and I don’t eat a lot of seafood – for me, even less since I had Miss. Hazelnut (the aversion of seafood never completely disappeared after she was born) – but this recipe has a special meaning for us. It was the first meal my hubby ever cooked for me, what we consider to be our first date. My hubby laughingly told me the story of getting the recipe from a friend and calling with numerous questions. What’s prosciutto? What’s a zester? Do I have to do that? All of this to impress the new girl in town. The unexpected meal was delicious, the perfect first date.

This recipe is my version of that dish – almost 10 years later.

Prosciutto-Wrapped Salmon with Brie

By Books n’ Cooks

Serves 6


  • cooking spray
  • 6-6 oz. salmon filets, with skin removed
  • 6 oz. brie
  • 12 thin slices prosciutto

Preheat oven to 450F.

Line a baking sheet with parchment paper and spray with cooking spray. Set aside.

Place 1 oz. brie on top of each piece of salmon. Wrap each brie-topped salmon piece tightly in two slices of prosciutto, overlapping the slices slightly. Place on prepared baking sheet.

Bake for 12-15 minutes until salmon is cooked throughout.

Serve immediately with your favorite side dishes. (I served it over couscous with a side of roasted Brussels sprouts, pictured above.)

Prosciutto Wrapped Salmon and Brie by Books n' Cooks

And here are some more easy, spring recipes for you!


Cakes, Pies, and Sweets

Cookies and Bars

Main Courses



Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



Shrimp with Spicy Peanut Sauce

Simple grilled shrimp are paired with a 4-ingredient spicy peanut sauce to create a quick appetizer or weeknight dinner.

Shrimp with Spicy Peanut Sauce.

One of the things I enjoy most about summer is that most of the weeknight cooking is relegated to my hubby. I prep the meal – usually some sort of protein and veggie – and he grills it. This gives me an extra few minutes each day to relax or play with the little one (at this point, it’s usually less playing together and more, me chasing after her as she climbs up the stairs or pulls things off pantry shelves).

This recipe is quick and easy for your summer entertaining. Prep the peanut sauce earlier in the day, grill up some shrimp, and serve. There’s only about 15 minutes total prep and cook time, and that’s if you’re cooking the shrimp instead of talking your hubby into it. I’d recommend serving the shrimp hot, but room temperature is fine too.

Shrimp with Spicy Peanut Sauce


Shrimp with Spicy Peanut Sauce

Simple grilled shrimp are paired with a 4-ingredient spicy peanut sauce to create a quick appetizer or weeknight dinner.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Liz


  • 1 1/2-2 lbs. large shrimp
  • kosher salt
  • freshly ground black pepper
  • 1 medium limes
  • 1/2 c. creamy natural peanut butter
  • 2 tsp. Asian garlic chili paste or sauce more to taste
  • 3 Tbs. chopped fresh mint more for garnish


  1. Preheat grill to medium heat.

  2. While grill is warming up, season shrimp lightly, on both sides, with salt and pepper. Either thread shrimp onto presoaked wooden skewers (or use metal skewers) or place in a grill basket. Cook for 2-3 minutes on each side, until hot.

  3. In a food processor, combine zest from 1 lime, juice from two limes, peanut butter, garlic chili sauce, 3 Tbs. mint, and 1/4 c. cold water. Process until smooth. Taste - add additional chili paste if you'd like a spicier sauce. Add an additional tablespoon or two of water and/or lime juice for a looser consistency.

  4. Serve with cooked shrimp, either hot or at room temperature.

Serves 6-8 as an appetizer, Yields 1 c. sauce

This recipe was adapted from Fine Cooking No. 96