Enjoy the rich flavors of New England with this creamy and comforting Clam Chowder recipe. Loaded with tender potatoes, succulent clams, and savory spices, it’s a classic dish perfect for chilly nights or special gatherings. Serve piping hot with a side of crusty bread for a satisfying meal that captures the essence of coastal dining.
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Unveiling the Classic Comfort of Clam Chowder
There’s something undeniably comforting about a steaming bowl of Clam Chowder. This beloved New England classic combines tender clams, hearty potatoes, and flavorful seasonings in a creamy broth that warms both body and soul.
Whether enjoyed on a brisk coastal evening or served as a comforting meal at home, Clam Chowder holds a special place in the hearts of seafood enthusiasts everywhere.
Exploring the Essence of Clam Chowder
Clam Chowder, often referred to simply as “chowder,” is a staple dish in New England cuisine. Its origins trace back to the early settlers who relied on the abundance of seafood in the region. Today, Clam Chowder continues to be a beloved tradition, celebrated for its rich flavors and comforting appeal.
Crafting the Perfect Clam Chowder Recipe
When it comes to preparing Clam Chowder, attention to detail is key. From selecting the freshest ingredients to perfecting the balance of flavors, each element plays a crucial role in creating a memorable dish.
Whether you prefer a creamy base or a lighter broth, there’s no shortage of variations to explore. With its roots deeply embedded in New England’s culinary heritage, Clam Chowder remains a timeless favorite that continues to delight seafood lovers around the world.
Embracing the Tradition of Clam Chowder in New England
In New England, Clam Chowder is more than just a dish – it’s a cultural icon. From bustling seafood shacks along the coast to cozy family kitchens, the aroma of simmering chowder evokes memories of seaside adventures and shared meals with loved ones.
Whether enjoyed as a starter or a main course, Clam Chowder captures the essence of coastal living and the rich culinary heritage of the region.
Clam Chowder Recipe: Ingredients & Equipment
To make Clam Chowder, you will need …
Ingredients
- butter – You can substitute bacon grease or olive oil for the butter if desired.
- yellow onion – White onion or shallots can be used instead of yellow onion.
- garlic
- Old Bay Seasoning – If you don’t have Old Bay Seasoning, you can make a homemade version using paprika, celery salt, black pepper, cayenne pepper, dry mustard, ground nutmeg, and ground ginger.
- salt and ground black pepper
- dried basil and dried thyme – Italian seasoning, Herbes de Provence, and poultry seasoning can be used as substitutes. Use them in the same quantity as the amount of dried herbs called for in the recipe.
- chicken broth – Vegetable broth or seafood broth can be used instead of chicken broth for a different flavor profile.
- clam juice – If you can’t find clam juice, you can use fish stock or seafood broth as a substitute.
- potatoes – Russet potatoes or Yukon Gold potatoes can be used interchangeably in this recipe.
- milk and heavy whipping cream – You can use half-and-half if you prefer a lighter option.
- clams – If you prefer fresh clams, you can use them instead of canned clams. Simply steam them open, chop them, and use them in the recipe.
- bacon – Bacon is listed as an optional topping. You can omit it altogether or substitute it with cooked and crumbled turkey bacon for a lighter option.
Equipment
- large soup pot or Dutch oven
- utensil for stirring
How to make New England Clam Chowder
Serving Suggestions for New England Clam Chowder
- Crusty Bread: Serve warm slices of crusty bread or artisanal rolls alongside your chowder. The bread is perfect for dipping into the creamy broth and adds a delightful texture to each spoonful.
- Oyster Crackers: Classic oyster crackers are a traditional accompaniment to Clam Chowder. Their light and crispy texture provides a satisfying contrast to the rich and creamy soup.
- Green Salad: Balance out the richness of the chowder with a crisp green salad tossed with a light vinaigrette.
- Grilled Cheese Sandwich: For a comforting and indulgent meal, pair your chowder with a classic grilled cheese sandwich.
- Lemon Wedges: Serve lemon wedges on the side to add a fresh burst of citrus flavor. Squeezing a bit of lemon juice over the soup just before serving enhances the overall taste and brightens the dish.
- Fresh Herbs: Garnish your chowder with chopped fresh herbs such as parsley, chives, or dill. The vibrant colors and aromatic flavors of the herbs elevate the presentation and add a burst of freshness to each spoonful.
- Hot Sauce: For those who enjoy a bit of heat, offer hot sauce or crushed red pepper flakes on the side. Guests can customize their Clam Chowder recipe with a spicy kick according to their preference.
- Cornbread: Instead of bread, serve homemade cornbread alongside your chowder. The slightly sweet and crumbly texture of cornbread pairs wonderfully with the savory flavors of the soup.
- Caramelized Onions: Top your Clam Chowder with a spoonful of caramelized onions for an added depth of flavor.
- Bread Bowl: Hollow out a round loaf of bread and ladle your chowder into the bread bowl. Not only does this presentation add a rustic charm to the meal, but it also allows you to enjoy every last drop of the creamy soup.
New England Clam Chowder: FAQs
Clam Chowder traditionally uses quahog clams, also known as hard-shell clams. These clams are typically chopped or minced and added to the soup to provide a briny and flavorful seafood base.
New England Clam Chowder can be made gluten-free by using gluten-free flour or cornstarch as a thickener instead of traditional flour. Additionally, be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.
Leftover Clam Chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup over low heat to prevent curdling.
While it is possible to freeze Clam Chowder, the texture of the soup may change slightly upon thawing. To freeze, allow the Clam Chowder to cool completely before transferring it to freezer-safe containers. Leave some room at the top of the containers to allow for expansion. Frozen Clam Chowder can be stored for up to 3 months.
There are several variations of Clam Chowder, including Manhattan Clam Chowder (made with a tomato-based broth), Rhode Island Clam Chowder (made with clear broth), and creamy versions with added ingredients such as bacon, corn, or carrots.
While Clam Chowder is delicious and comforting, it is often high in calories and fat due to the creamy base. However, you can make healthier modifications by using low-fat milk or broth, reducing the amount of butter and cream, and adding plenty of vegetables for added nutrition.
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New England Clam Chowder
Equipment
Ingredients
- ¼ cup butter 4 tablespoons
- ¾ cup diced yellow onion
- 2 cloves garlic minced
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 1 jar clam juice 8 ounce (I used Snow’s Clam Juice)
- 4 potatoes peeled and diced
- 2 cups milk
- 1 cup heavy whipping cream
- 3 cans chopped clams, drained with the juice reserved 6.5 ounce (I used Snow’s Wild Caught Chopped Clams in Clam Juice)
- cooked and crumbled bacon optional
Instructions
- Melt the butter in a large stockpot. Saute the diced onion for 2-3 minutes; add garlic, stir in the Old Bay seasoning, salt, pepper, basil, and thyme. Cook for 45 seconds, being careful not to burn the garlic.
- Gradually pour in the chicken broth, a jar of clam juice, and the reserved liquid from the chopped clams. Stir in the diced potatoes.
- Bring to a boil and reduce the heat to low; simmer around 12-13 minutes, or until potatoes are tender. DO NOT DRAIN.
- Stir in the milk, heavy whipping cream, and the chopped clams. Cook until heated through, around 4 minutes. Do not boil!
- Top with cooked bacon and serve with crackers or bread.
Notes
- If the chowder is too thick, add more milk to thin it out.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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