Hello, food fans! Jacob here, happy to share a tasty treat from Beyond The Bayou Blog. Today, I cooked Clam Chowder Recipe that’s just divine!
Packed with rich flavors and simple ingredients, this dish brings together the best of clam chowder in one easy-to-make.
Remember this: velvety clam chowdere, with a hint of goodness from the clams and a cozy, creamy texture that’ll warm your soul.
Whether you’re in need of a quick meal fix or aiming to impress your taste buds, our Clam Chowder Recipe is the ultimate comfort food.
New England vs Manhattan Clam Chowder Recipe
In New England Clam Chowder, you’ll find a creamy, white broth brimming with tender clams and hearty chunks of potato, offering a rich and comforting flavor profile. Meanwhile, Manhattan Clam Chowder takes a different route, boasting a vibrant tomato base bursting with the freshness of clams, vegetables, and herbs, sans the creaminess found in its New England counterpart.
Overview: How to Make Clam Chowder Recipe?
Imagine a big pot bubbling on the stove, filling the kitchen with a cozy smell. That’s where our clam chowder recipe comes in. It’s like a warm hug on a chilly day, with creamy goodness and tender clams swimming in every spoonful.
First, we start by cooking up some bacon until it’s nice and crispy. Then, we add onions, celery, and potatoes to the pot, letting them simmer until they’re soft and flavorful. Next, we pour in some clam juice and let everything mingle together, creating a rich base for our chowder.
But the secret ingredient? It’s the heavy cream that makes this chowder so dreamy. We mix it in, along with some flour to thicken things up, then toss in the clams and bacon for that extra punch of flavor. In no time, you’ll have a bowl of homemade clam chowder that’s sure to warm you up from the inside out.
Clam Chowder Recipe
Equipment
- Large Pot
- Saucepan
- Knife
- Cutting Board
- Stirring Spoon
Ingredients
- 4 Slices bacon
- 1 Onion chopped
- 2 Stalks celery diced
- 3 Potatoes
- 2 Cups clam juice
- 2 6.5 ounce Cans minced clams
- 1 Cup heavy cream
- Salt and pepper
- 2 Tbsps all-purpose flour
- 2 Tbsps butter
- 1/2 Tsp dried thyme
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add onion and celery to the pot; cook until onion is translucent.
- Stir in potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in cream until thickened.
- Stir cream mixture into the pot of chowder. Add clams and bacon. Season with salt and pepper to taste. Simmer for a few more minutes until heated through.
Notes
- Ensure the clams are well-rinsed before adding them to the chowder to remove any grit.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream mixture.
Nutrition
Time For My Personal Tips!
Tip 1: For extra flavor, use fresh clams instead of canned ones if they’re available.
Tip 2: Serve the chowder in bread bowls for a fun presentation and delicious way to soak up the soup.
Tip 3: Garnish each serving with fresh parsley or chives for a pop of color and freshness
Tip 4: Frank’s Hot Sauce is a flavor booster that subtly enhances the taste of the soup without making it spicy. Its presence adds depth and richness to the dish, elevating the overall flavor profile without overpowering it.
Variations:
- Manhattan Clam Chowder: Swap the cream for tomato sauce and omit the bacon for a tangy, tomato-based version.
- Seafood Chowder: Add shrimp, scallops, or other seafood along with the clams for a mixed seafood chowder.
- Vegan Clam Chowder: Substitute the bacon with vegan bacon or omit it altogether, use vegetable broth instead of clam juice, and replace the heavy cream with coconut milk for a dairy-free version.
Thicken Your Clam Chowder Recipe
To thicken your clam chowder, consider a cornstarch slurry. Mix cornstarch with a bit of cold water or another liquid like wine or stock. Then, gradually add this mixture to your simmering chowder until it reaches your desired thickness.
What To Serve With Clam Chowder Recipe?
Storage, Freezing And Reheating
For storage, place the soup in an airtight container and refrigerate for 3-5 days. The flour in the soup helps it keep its original consistency when reheated, so it stays just as delicious.
While freezing is an option, dairy-based soups like this may not fully restore their original texture after thawing. However, I still freeze it for convenience. Thaw it in the fridge before reheating on the stove or in the microwave.
To maintain the potato’s texture, avoid overcooking them if you plan to freeze the soup. You want them to remain firm when reheated, not crumbly.
Can I Use Milk Instead of Cream?
While milk can be used as a lighter option, it won’t yield the same creamy texture and richness. Half-and-half can be a good compromise.
Can I Make this Recipe Vegetarian?
Yes, you can omit the bacon for a vegetarian option. Simply skip the bacon and sauté the onions and celery in a bit of olive oil or butter instead. You’ll still get a delicious clam chowder without the meat.