New England Clam Chowder a Creamy Classic
Recipe Introduction
Quick Hook: Craving Comfort Food?
Ever get that hankering for something so comforting it feels like a warm hug? This clam chowder recipe is exactly that.
Honestly, it's the creamy clam chowder recipe of my dreams. Plus, it has bacon! What's not to love?
Brief Overview: Coastal Comfort
Originating from New England, New England clam chowder is a hearty staple. This recipe is of medium difficulty, perfect for a weekend afternoon, and yields about 6 servings.
It's a classic for a reason!
Main Benefits: Good for the Soul
Besides being incredibly delicious, this soup provides a decent protein boost, thanks to the clams and bacon. It's perfect for a chilly evening or a cozy get-together.
Honestly, what makes this homemade clam chowder special is how ridiculously easy it is to adapt.
Unveiling the Perfect Chowder
Alright, let's dive into what you'll need to make the best clam chowder recipe around. Don't worry, you probably already have most of the clam chowder ingredients lurking in your pantry!
The Foundation: Aromatics and Goodness
We're kicking things off with 4 slices of diced bacon. Then, 1 medium chopped yellow onion, 2 chopped celery stalks, and 2 minced cloves of garlic, followed by 1/4 teaspoon of dried thyme, 1/4 teaspoon of black pepper and 1/4 teaspoon of Old Bay seasoning to get all that flavor working.
Roux and Creaminess
Next, you'll need 4 tablespoons of butter and 1/4 cup of all-purpose flour to create a roux, that helps to gives the chowder its signature thickness.
Don't forget 4 cups of clam juice, 2 cups of milk, and 1 cup of heavy cream for that ultimate creaminess!
Hearty Additions
We’re adding 2 medium Yukon Gold potatoes and 1 bay leaf to give it that hearty kick. Salt, to taste, of course. These potatoes are truly chef's kiss .
The Stars of the Show: Clams and Garnish
Finally, and most importantly, 2 cans of minced clams and 1/4 cup of fresh parsley. The fresh parsley really elevates the whole seafood chowder experience.
This easy clam chowder recipe isn't just about the ingredients. It's about creating a little bit of New England in your own kitchen, one spoonful at a time.
Let's get cooking, shall we?
Ingredients & Equipment for the Best Ever Chowder
Ready to make some magic? This clam chowder recipe is all about the right ingredients. It’s also about the right tools. Let’s break it down, shall we?
Main Ingredients: The Heart of New England Clam Chowder
Okay, here's the deal. For this creamy clam chowder recipe you need:
- Bacon: 4 slices (115g), diced. Crispy bacon is the secret, trust me!
- Yellow Onion: 1 medium (150g), chopped. Go for sweet onions if you have them.
- Celery: 2 stalks (100g), chopped. Celery provides the best texture to this classic clam chowder .
- Garlic: 2 cloves (6g), minced. Don't skimp on the garlic.
- Dried Thyme: 1/4 teaspoon .
- Black Pepper: 1/4 teaspoon .
- Old Bay Seasoning: 1/4 teaspoon . You know this seasoning makes everything better.
- Unsalted Butter: 4 tablespoons (57g), melted.
- All-Purpose Flour: 1/4 cup (30g).
- Clam Juice: 4 cups (1 liter). Seriously, good quality clam juice is essential.
- Milk: 2 cups (480 ml). Whole or 2%.
- Heavy Cream: 1 cup (240 ml). This is what makes it a creamy clam chowder recipe .
- Yukon Gold Potatoes: 2 medium (400g), diced.
- Bay Leaf: 1 . A must for depth of flavor.
- Canned Minced Clams: 2 (10 ounce) cans (567g).
- Fresh Parsley: 1/4 cup (5g), chopped. Adds freshness to your easy clam chowder recipe .
- Salt: To taste. Adjust at the end!
When buying clams, check for a fresh, briny smell. Avoid anything fishy or off. Use the best clam juice you can find. Don't skimp on it!
Seasoning Notes: Flavor Bombs!
The secret to this chowder is the seasoning. Here's your list :
- Thyme, black pepper, and Old Bay are the base. Don't skip the Old Bay!
- Garlic adds a punch. Always!
- Salt is key. Taste as you go.
Don't have thyme? Use oregano. Want more heat? Add a pinch of red pepper flakes. You can even make a clam chowder with bacon for extra flavor.
Equipment Needed: Keep it Simple!
You really don’t need fancy gear for a quick clam chowder recipe . All you really need:
- A large Dutch oven. It heats evenly!
- A cutting board.
- A sharp knife. Because, safety first!
- A wooden spoon. For stirring.
- Measuring cups and spoons. For accuracy.
Don’t have a Dutch oven? Use a large, heavy bottomed pot. A regular pot works too. Just keep an eye on the heat.
That is essential to create the best clam chowder recipe .
Honestly, this seafood chowder is easier than you think. So grab your stuff, and let’s get cooking!
Cooking Up a Storm: My New England Clam Chowder Recipe
Oh my gosh, are you ready for some seriously comforting food? We're diving headfirst into a creamy clam chowder recipe that'll warm you right up.
Honestly, there's nothing quite like a bowl of this on a blustery day. We're talking proper New England clam chowder , folks.
I remember one time, trying to impress my in-laws with my cooking. Let's just say my first attempt at homemade clam chowder was.
.. memorable. It was too thick, tasted only of flour, and the clams were rubbery! Let's skip that story and go to what actually works!
Prep Steps: Mise en Place is Your Friend
- Essential mise en place: Dice your 115g bacon, chop your 150g onion and 100g celery. Mince 6g garlic, measure out your spices. You know what I'm talking about? Trust me on this one.
- Time saving tips: Chop the veggies while the bacon crisps. Total time is about 20 minutes!
- Safety: Hot bacon fat is no joke. Careful, yeah?
step-by-step: The Clam Chowder Cha-Cha
- Cook diced bacon until crispy. Medium heat . Set aside, keep that tasty fat!
- Sauté onion and celery in the bacon fat until soft (5- 7 minutes). Add garlic, thyme, Old Bay seasoning , and pepper. Cook one minute. It smells amazing already, right?
- Melt 57g butter, add 30g flour. Cook, stirring, 1- 2 minutes. Roux time!
- Whisk in 1 liter clam juice, then 480ml milk and 240ml cream. Creamy goodness alert!
- Add 400g diced potatoes and a bay leaf. Simmer until potatoes are tender (15- 20 minutes).
- Stir in 567g canned clams (undrained) and cooked bacon. Heat through but do NOT boil. Boiling = rubbery clams.
- Season with salt. Remove bay leaf. Garnish with fresh 5g parsley. Serve hot with oyster crackers.
Pro Tips: Chowder Champion Status
- Don't overcook the clams! Seriously, it's the cardinal sin of clam chowder.
- Best clam chowder recipe secret: high-quality clam juice makes all the difference.
- make-ahead option: The base can be made a day ahead! Just add clams before serving. Quick clam chowder.
Honestly, this classic clam chowder recipe is one of my all-time favourites. It is a really easy clam chowder recipe to make.
And there you have it a bowl of comfort that would make any seaside grandma proud. You can play around with variations as well and create a seafood chowder , but the clam chowder with bacon it's just a match made in heaven.
You know it.
Recipe Notes
Alright, let's dive into some crucial notes for this New England clam chowder . Honestly, a great clam chowder recipe is all about the details.
This is where the magic happens and where you can really make it your own. I am sharing my take on creamy clam chowder recipe ,
Serving It Up: How to Wow 'Em!
How you plate this dish matters! For presentation, think rustic chic. Ladle your homemade clam chowder into bowls and sprinkle with extra parsley.
A drizzle of olive oil? Fancy. Oyster crackers are a must, you know? For sides, coleslaw cuts through the richness.
And a cold beer? Cheers to that! Maybe a nice crusty bread for dipping. A crisp Sauvignon Blanc also pairs well.
Storage Superstars: Keeping It Fresh
Got leftovers? Lucky you! Refrigerate the seafood chowder within two hours. Use an airtight container. It will keep for about three days.
Wanna freeze it? Okay, but the texture might change. The cream can get a bit grainy. When reheating, do it gently on the stovetop.
Low and slow is the key. Don't boil it! Otherwise, the clam chowder with bacon will separate.
Remix Time: Variations for Everyone
Want to adapt this easy clam chowder recipe ? No problem! For a dairy-free version, use coconut milk. Seriously, it's delicious! You could also use cashew cream.
Want a seasonal twist? Add sweet corn in the summer. It's like a taste of sunshine. Or swap out the clams for smoked salmon, for a unique twist on a classic clam chowder .
Nutrition Nuggets: Feel Good Food
Each serving packs a punch. Roughly 350-450 calories. Also you'll get around 20-25 grams of protein. It's a good source of vitamins and minerals.
Clams are rich in iron and vitamin B12. This quick clam chowder is also a great way to get some extra veggies in your diet.
Honestly, don't be scared to experiment. Cooking should be fun! This best clam chowder recipe is just a starting point.
Get in the kitchen, crank up the music, and see what happens. And remember what the clam chowder ingredients are, and have fun! You got this!
Frequently Asked Questions
Can I make this clam chowder recipe ahead of time?
Absolutely! In fact, clam chowder often tastes even better the next day as the flavors meld together. Just be aware that the potatoes may absorb some of the liquid, so you might need to add a splash of milk or clam juice when reheating. Store it in an airtight container in the fridge for up to 3 days.
It's like a good cup of tea - better after it's had a chance to sit!
How do I prevent my clam chowder from being too watery?
A watery chowder is a right bother, isn't it? The key is the roux! Making sure you cook the butter and flour long enough will thicken the mixture, but being careful not to burn! If it’s still too thin, try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the simmering chowder and cook until thickened.
Also, avoid overcooking the potatoes, as they can release excess starch and thin out the chowder.
Can I freeze clam chowder?
Freezing clam chowder can be a bit tricky. Dairy based soups don't always freeze well, as the cream can sometimes separate upon thawing, resulting in a grainy texture. If you must freeze it, consider omitting the cream altogether or using a stabiliser.
When thawing, do it slowly in the refrigerator and gently reheat, whisking frequently to help recombine the ingredients.
What kind of clams are best for this clam chowder recipe?
This recipe uses canned minced clams for convenience, but you can definitely use fresh clams if you're feeling fancy! Littleneck or cherrystone clams are great choices. Steam them open, reserve the liquid (strain it well!), and chop the clams before adding them to the chowder.
Just remember to add the clams at the very end to prevent them from becoming rubbery nobody wants clams like old wellies!
Is clam chowder healthy? What's the nutritional information?
Clam chowder can be part of a balanced diet, but it's important to be mindful of its richness. It contains protein from the clams and dairy, and carbohydrates from the potatoes. Our recipe is estimated to have 350-450 calories per serving.
To make it healthier, you could reduce the amount of cream, use leaner bacon, or add more vegetables. Remember, nutritional information is just an estimate and varies based on ingredients and prep!
I'm allergic to seafood! Is there a non-clam "clam" chowder option?
That's a tricky one, but don't despair! While you can't truly replicate the clam flavor, you can create a delicious "mock" clam chowder. Try using vegetable broth instead of clam juice and adding ingredients like mushrooms, artichoke hearts, or even hearts of palm to mimic the texture and savory taste of clams.
It won't be authentic, but it can still be a comforting and tasty soup!
New England Clam Chowder A Creamy Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 25-35g |
| Fiber | 0g |
