The most comforting food tender clams, potatoes and savory aromatics, all in a rich, creamy base, is clam chowder. This hearty soup is great if you’re serving it as a starter or main dish and would anyone who’s gearing up for those chilly evenings or something warm to eat.
Experience of My First Clam Chowder
When I first tried to make clam chowder at home, I was shocked at how much better it tasted, so much better than store bought, I almost couldn’t believe my own eyes. It’s all in the freshness and its made from scratch with love. Not only that, but the aroma your kitchen fills from simmering is pure magic!
Ingredients
For the Chowder:
Clams: 2 cans chopped clams (drained, with juice reserved) or 2 doz fresh clams.
Clam juice: However, use 1 cup (plus reserved juice after opening canned clams, if using).
Bacon: 4 slices, diced
Butter: 2 tbsp
Onion: 1 small, finely chopped
Celery: 2 stalks, finely chopped
Garlic: 2 cloves, minced
Flour: 2 tbsp (for thickening)
Potatoes: 2 medium, peeled and diced
Chicken or vegetable broth: 2 cups
Heavy cream: Half-and-half for a lighter option, if you don’t mind
Context:
To increase the smoothness of the entire process, you’re going to use half-and-half.
Related Questions
A company sells tacos in the shell to you, without any condiments or anything else! This is not something you cherish! If you are like me, most likely the texture of ground beef used in the tacos would turn you off. This short tutorial will get you started with Taco Bell. Taco Bell
Bay leaf: 1
Thyme: ½ tsp (fresh or dried)
Salt and pepper: To taste
For Serving:
Chopped parsley: For garnish
Crusty bread or oyster crackers: On the side
Step-by-Step Instructions
Step 1: Prep the Clams
For Fresh Clams: Pull down the shells under cold water. Keep them warm in a large pot of steam with 1 cup of water for 5 to 7 minutes. Take the meat off, chop it and set out. Place steaming liquid aside, strain and combine with clam juice.
For Canned Clams: Reserve the juice to mix with the clam juice, drain.
Step 2: Cook the Bacon
Crank dices of bacon over medium heat in a large pot or Dutch oven until crispy. Set aside, along with any seeds, and remove with a slotted spoon. You will want to leave about 2 tbsp of bacon fat in the pot.
Step 3: Sauté Aromatics
Toss in bacon fat and the butter to the pot. Add onion, celery and garlic to the pot and cook 5 minutes or until softened.
Step 4: Make the Base
Stir to coat the vegetables with flour and sprinkle over. To remove the rawness of the flour, cook 1–2 minutes.
Whisk until the clam juice and broth are gradually added.
Step 5: Add Potatoes and Seasonings
Add the diced potatoes, bay leaf and thyme. Simmer and simmer again, then bring to a boil. Tender in 10–15 minutes when cooked.
Step 6: Add Clams and Cream
Add the clams, heavy cream and the cooked bacon. Wring the water out the rags before placing them in the pot and simmer gently for 5 minutes to warm everything through. Don’t boil, as this can curdle the cream.
Add salt and pepper to your taste.
Step 7: Serve
Spoon the chowder into bowls and sprinkle with chopped parsley. Served with a side of crusty bread, or even oyster crackers.
Tips for Perfect Classic Clam Chowder Recipe
Fresh Clams for Best Flavor: If you can get them, use fresh clams—it’s an excellent way to get incredible flavor.
Don’t Overcook the Clams: Rubbery overcooked clams are just that. Cook them a bit first so as to soften the leaves, and add them just before finishing the chowder.
Thicken to Your Liking: If you want a thicker chowder, mash some of the cooked potatoes, or add another Tablespoon of flour.
Customize It: Freeze a little; add a dash of hot sauce, or smoked paprika for some flavor sting.
Why You’ll Love Classic Clam Chowder Recipe
Rich and Creamy: To creamy without being too heavy perfect balance.
Full of Flavor: Every bite is satisfying with clams and bacon, but with a nice fragrance of fresh herbs.
Easy to Make: Its luxurious taste may lead you to believe it’s a difficult dish, but in fact, the chowder goes together in less than 45 minutes.
A Dish to Remember
When I made this clam chowder the first time at a family gathering, everyone returned for seconds, and a couple of people asked for the recipe. Now it’s a constant that goes in my home anytime we want something warm and comforting.
Try this recipe and settle the taste of the coast in your kitchen. Happy cooking! 🥣🐚
IF YOU WANT , YOU CAN VISIT MY Recipe
