Clam Chowder Recipe
Generations have long appreciated the classic and cozy taste of clam chowder. Thus, it’s a must-have dish on the seafood menu. This soup is flavorful and creamy, with plenty of potatoes and soft clams. Whether you’re looking for the perfect dish to warm up a chilly evening or want to delight guests with a tasty homemade meal, this clam chowder recipe will fulfill your expectations.
This post will examine the origins of clam chowder, and discuss what makes it special. Moreover, we’ll also provide you with a full recipe to make this classic meal at home.
Table of Contents
Clam Chowder
Clam chowder is a popular soup. It has its origins in America’s coastal regions. It has become a symbol of comfort food and is especially a favorite in New England. The ingredients for this creamy and rich soup are celery, potatoes, onions, and clams. All of these ingredients are cooked in a tasty broth together. As a result, you have a dish that is delectable and filling and works well for any occasion.
What is Clam Chowder?
Clam chowder is a type of soup that contains clams as its main ingredient. The clams usually come with a range of veggies and a creamy base. Moreover, Clam chowder comes in multiple varieties. However, the most popular forms are New England clam chowder and Manhattan clam chowder. The creamy white broth of New England clam chowder is one of its primary features. Second, the broth in Manhattan clam chowder is tomato-based and red.
But before we dive into the clam chowder recipe, we’ll tell you its history. Clam chowder has a long history that begins with the first people to settle in New England. With the plentiful clams available along the coast, these settlers modified classic European fish soup meals. Then, the Clam chowder recipe rapidly became a New England culinary staple. It became particularly popular in states like Maine, Rhode Island, and Massachusetts. Soon this humble dish evolved into the beloved classic that we know today.
Clam Chowder Recipe
Many people perceive cooking clam chowder recipe as quite difficult. However, today we’re going to share a very easy procedure to prepare clam chowder.
Ingredients
You’ll require the following ingredients to make the ideal clam chowder recipe:
- Clams: Use four cups of fresh clams. If fresh ones are not available, use the canned or frozen clams. When using frozen clams, make sure to thaw them beforehand.
- Clam Juice: Use two cups of clam juice either from the clams or store-bought. This will make the soup quite tasty.
- Bacon: Four to five slices of bacon. If not using bacon, you may use salted pork.
- Vegetables: Many types of veggies go in the clam chowder recipe. For example, onions, celery, russet or Yukon gold potatoes, and any other you like. The quantities of these veggies are 1 large onion, 2 celery stalks, and three cups of potatoes. If you want your clam chowder recipe to be more flavorful, you may also use leek instead of onion.
- Milk: Pouring 1 cup of milk will make the base of clam chowder rich.
- Flour: Adding 2 tablespoons of all-purpose flour will thicken the soup.
- Butter and Cream: Butter and cream add a rich, creamy, and a hint of sweetness. Thus, use 2 tablespoons of butter and 4 cups of heavy cream.
- Spices and Herbs: The flavorful spices and aromatic herbs add a wonderful flavor to the clam chowder. Thus, use two minced garlic cloves, one bay leaf, one teaspoon of dried thyme, and salt and pepper to taste.
- Parsley: For garnishing, use chopped fresh parsley.
Procedure
Get the clams ready:
If you’re using fresh clams, give them a good scrub to remove any sand. After that, bring two cups of water to a boil in a large pot. After adding the clams, cover the pot. The clams need to steam for five to seven minutes to open their shells. In the next step, using a slotted spoon, remove the clams and place them aside to cool. After the clams have cooled, take them out of their shells and roughly chop them. Set aside and save the clam juice from the pot.
Cook the Bacon:
Cook the diced bacon in a large pot or Dutch oven over medium heat. Keep on cooking the bacon until it crisps up. Using a slotted spoon, remove the bacon and place it on a plate covered with paper towels. Keep the bacon drippings in the saucepan.
Sauté the Vegetables:
Heat the butter in a pot with the bacon drippings. After it has melted, mix in the minced garlic, celery, and onion. Sauté for about five minutes, or until the vegetables are soft and translucent.
Add the Potatoes and Clam Juice:
Fill the pot with the chopped potatoes, dried thyme, and bay leaf. Add enough water to cover the potatoes along with the reserved clam juice. After bringing this to a boiling temperature, lower the heat. Then, simmer it for ten to fifteen minutes, or until the potatoes are soft.
Prepare the Creamy Base:
Heat the heavy cream and whole milk in a separate saucepan over medium heat. Then wait until they are warm but not boiling. Now take a small mixing bowl. Combine the flour and a few tablespoons of the warm cream in it. This will form a slurry. Then, stir the slurry into the heated milk and cream mixture gradually. Keep on stirring until a slight thickening occurs.
Mix and Simmer:
Transfer the creamy blend to the pot containing the veggies and potatoes. Add the crispy bacon and chopped clams. To allow the flavors to meld, stir all that together. Then simmer the chowder for an additional five to ten minutes. To taste, add salt and pepper to season the chowder.
Serve:
Pour the clam chowder into bowls and top with fresh parsley. Provide crusty bread or oyster crackers as a side dish. Enjoy the delectable clam chowder recipe!
Nutritional Facts
Clam chowder is a healthy and filling dish. It offers a healthy ratio of vital vitamins and minerals along with macronutrients. The following are the approximate nutritional values for a standard serving of clam chowder, which is about one cup or 240 ml:
- Calories: 250-300
- Protein: 10-12g (from clams, milk, and bacon)
- Fat: 15-20g
- Saturated Fat: 8-10g (from cream, butter, and bacon)
- Carbohydrates: 20-25g
- Fiber: 2-3g (from potatoes and vegetables)
- Sugar: 3-5g (from milk and vegetables)
- Cholesterol: 60-80mg (from cream, milk, and bacon)
- Sodium: 800-1000mg (from clams, bacon, and added salt)
- Vitamin A: 10-15% of the Daily Value (DV) (from cream and butter)
- Vitamin C: 8-10% of the DV (from potatoes and vegetables)
- Calcium: 6-8% of the DV (from milk and cream)
- Iron: 6-10% of the DV (from clams and potatoes)
These values can differ depending on the recipe and ingredients used. Use reduced-fat dairy products and cut back on the added salt and bacon for a healthier version.
Tips for Making the Best Clam Chowder Recipe
Fresh Clams Vs. Canned Clams
The first and most important thing to remember is that freshness is the key. The best flavor for your chowder comes from using fresh clams. That’s why, purchase the clams from a top “seafood near me” market. However, canned clams are a tasty and easy substitute. So, if you’re using canned clams, save the clam juice for flavor.
Thickening the Chowder
The chowder gets thicker thanks to the flour and cream mixture. Make sure to whisk the slurry thoroughly to avoid lumps. Depending on your taste, you can add more or less flour to change the thickness.
Flavor Modifications
To improve the flavor of your clam chowder recipe, you’re welcome to add your favorite herbs and spices. Moreover, if you’re a fan of spicier food, add a pinch of cayenne pepper or a dash of Old Bay seasoning.
frequently asked questions
Is it possible to make clam chowder without milk or cream?
Absolutely! For lactose intolerants, there is a dairy-free option available. You can use substitutes like almond or coconut milk to make a dairy-free version. These alternatives will, however, slightly change the flavor and texture of the original.
What is the shelf life of clam chowder in the refrigerator?
You can keep clam chowder in the fridge for three to four days. Store it in an air-tight container. Before serving, make sure you reheat it completely.
How do I thicken clam chowder without using flour?
For gluten intolerants, there are many substitutes available. Such as thickening the chowder with mashed potatoes, cornstarch, or a gluten-free flour roux. Otherwise, you can also purée some of the soup and then add it back to the soup.
Conclusion
And just like that, now you have a complete recipe for delicious and easy-to-make clam chowder. This classic dish is ideal for any seafood lover and will quickly become a family favorite. So why wait? Prepare it in the comfort of your kitchen and savor every bit of this classic soup’s rich flavors and creamy texture.
