Clam Chowder Recipe: Clam chowder is a rich, creamy soup packed with fresh clams, potatoes, and savory broth. Originating in New England, this dish has become a staple across the United States.
New England clam chowder, with its cream-based broth, is the most famous, but Manhattan clam chowder offers a unique twist with its tomato-based broth. Whether you prefer one style or both, clam chowder remains a cozy, flavorful meal ideal for chilly days.
This guide will walk you through making the perfect clam chowder from scratch!
Ingredients for Clam Chowder
Here’s a list of what you’ll need:
- Clams (2-3 pounds of fresh clams or 3 cans of chopped clams)
- Clam juice (1 cup, if using canned clams)
- Bacon (4-5 strips, chopped)
- Onion (1 large, diced)
- Celery (2-3 stalks, chopped)
- Potatoes (2 large, peeled and cubed)
- Butter (4 tablespoons)
- Flour (4 tablespoons)
- Heavy cream (1 cup)
- Milk (2 cups)
- Chicken or seafood broth (2 cups)
- Salt, pepper, and thyme (to taste)
Optional: You can add bay leaves, garlic, or parsley for extra flavor.
Tools and Equipment You’ll Need
- Large pot or Dutch oven
- Steamer (if using fresh clams)
- Ladle for serving
- Chopping board and knife
- Measuring cups and spoons
- Whisk for making the roux
How to Prepare the Ingredients
Cleaning and Prepping the Clams
If you’re using fresh clams, rinse them under cold water to remove sand and grit. Let them sit in salted water for about 20 minutes to encourage them to release any remaining sand. If using canned clams, simply drain and save the juice for later use.
Prepping the Vegetables
Dice the onions, celery, and potatoes evenly to ensure they cook at the same rate. This ensures every bite of your chowder is perfectly balanced with flavor and texture.
Step-by-Step Cooking Instructions
Step 1: Cooking the Clams
In a large pot, steam the fresh clams in about 2 cups of water until they open (usually 5-7 minutes). Discard any that remain closed. Remove the meat from the shells and chop it finely. Save the clam juice from the pot for the chowder base.
Step 2: Preparing the Base (Roux)
In the same pot, cook the bacon until crispy. Remove the bacon bits and leave about 2 tablespoons of the drippings. Add butter and flour to the pot to make a roux, stirring continuously until it turns light brown (about 3-4 minutes). This will give the chowder its signature thickness.
Step 3: Adding Vegetables and Broth
Add the onions, celery, and potatoes to the pot and sauté for 5 minutes. Pour in the clam juice, broth, and season with salt, pepper, and thyme. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 4: Adding Clams and Cream
Once the vegetables are soft, add the clams along with the milk and heavy cream. Stir gently and let the chowder simmer for another 5 minutes. Make sure the heat is low to avoid curdling the cream.
How to Thicken Your Clam Chowder
If the chowder isn’t thick enough, mix 1 tablespoon of cornstarch with cold water to create a slurry. Add it to the pot and stir until the chowder reaches your desired consistency.
Serving Suggestions
Clam chowder pairs wonderfully with sourdough bread or oyster crackers. Garnish each bowl with crispy bacon bits and a sprinkle of fresh parsley for added flavor.
Tips for Perfecting Your Clam Chowder
- Taste and adjust seasonings before serving.
- Use starchy potatoes like Russets for a creamy texture.
- Avoid overcooking the clams, as they can turn rubbery.
How to Store and Reheat Clam Chowder
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat it slowly over low heat, stirring occasionally to prevent the cream from separating.
Variations of Clam Chowder
- New England Clam Chowder: Cream-based and thick.
- Manhattan Clam Chowder: Tomato-based and lighter.
- Rhode Island Chowder: Clear broth without cream or tomatoes.
Nutritional Information
A serving of clam chowder typically contains around 350-400 calories, with 20-25 grams of fat, 30 grams of carbs, and 10 grams of protein. Adjust ingredients if you’re following a specific diet.
Conclusion
Homemade clam chowder is a soul-warming dish perfect for any occasion. Whether you enjoy the classic New England style or prefer experimenting with variations, making chowder from scratch allows you to adjust the flavors to your liking. Once you try this recipe, store-bought versions won’t compare!
FAQs about Clam Chowder Recipe
What is clam chowder?
Clam chowder is a creamy soup made with clams, potatoes, onions, and often seasoned with herbs. It comes in two popular varieties—New England clam chowder (cream-based) and Manhattan clam chowder (tomato-based).
What is the difference between New England and Manhattan clam chowder?
New England clam chowder is thick and creamy, made with milk or cream, while Manhattan clam chowder has a thinner broth with a tomato base, giving it a distinct red color.
Can I use canned clams instead of fresh clams?
Yes, canned clams are a convenient substitute and commonly used in recipes. Just be sure to reserve the clam juice for extra flavor.
How do I thicken clam chowder?
To thicken clam chowder, you can use a roux (a mixture of butter and flour) or add cornstarch mixed with a bit of water. Simmering the soup longer can also help it thicken naturally.
What can I serve with clam chowder?
Clam chowder pairs well with crusty bread, oyster crackers, or a simple green salad. A side of white wine complements the dish beautifully.
Can I make clam chowder ahead of time?
Yes, clam chowder can be made a day ahead, as the flavors often deepen with time. Store it in an airtight container in the fridge for up to three days.
Is clam chowder gluten-free?
Traditional recipes often contain flour, but you can use gluten-free alternatives like cornstarch to make a gluten-free version.
How long can clam chowder be stored?
Refrigerate clam chowder within two hours of cooking. It will stay fresh for 3–4 days in the refrigerator. For longer storage, freeze it for up to 3 months.
References
When it comes to crafting the perfect clam chowder, consulting reliable sources ensures authenticity and accuracy. Below are some trusted references to enhance your knowledge and validate the insights shared in this recipe:
- New England Clam Chowder Recipe – Food Network
Discover a classic take on New England clam chowder from the Food Network. This recipe offers expert tips to achieve the perfect creamy consistency.
Read more - AllRecipes: Clam Chowder Variations
Explore different styles of clam chowder, from Manhattan to Rhode Island versions, with user reviews and recommendations.
Read more - Bon Appétit: Tips for a Thick and Flavorful Chowder
Learn expert techniques to make your chowder thicker and richer in flavor, as well as recommendations for fresh clams.
Read more
These references offer additional perspectives and step-by-step guides to elevate your clam chowder-making experience. Explore them for inspiration and deeper insights.
