Clam Chowder
Clam Chowder is a hearty and comforting soup that originated in the Northeastern United States, particularly popular in regions like New England. This creamy soup features tender clams, potatoes, onions, and celery in a rich, savory broth made with cream.
Often served with oyster crackers or crusty bread, Clam Chowder is a perfect dish for cooler weather or any time you crave a warming bowl of seafood goodness. Follow this recipe to create a delicious Clam Chowder that will satisfy your taste buds.
Ingredients:
- (Serves 6)
- 2 tablespoons unsalted butter
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups clam juice (from canned clams, plus additional if needed)
- 1 cup water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon Old Bay seasoning (optional)
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 cups heavy cream
- 2 cups chopped clams (fresh or canned)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
- Oyster crackers or crusty bread for serving
How to Make Clam Chowder:
- Cook Bacon and Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally.
Add diced onion and celery to the pot. Sauté for about 5 minutes until the vegetables are softened and translucent.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Make the Chowder Base:
Sprinkle the flour over the bacon and vegetables. Stir constantly for 1-2 minutes to cook the flour and create a roux.
Gradually pour in the clam juice and water, stirring constantly to prevent lumps. Add the bay leaf, dried thyme, dried parsley, and Old Bay seasoning (if using). Bring the mixture to a simmer.
- Add Potatoes and Simmer:
Add the diced potatoes to the pot. Stir well to combine. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
- Add Cream and Clams:
Pour in the heavy cream and chopped clams (including any juices). Stir gently to combine. Let the chowder simmer for another 5-10 minutes to heat through and allow the flavors to meld together.
Taste and season with salt and black pepper as needed, adjusting seasoning to your preference.
- Serve:
Remove the bay leaf from the chowder. Ladle the hot Clam Chowder into bowls. Garnish with chopped fresh parsley.
Serve with oyster crackers or crusty bread on the side for dipping and soaking up the delicious broth.
Chef’s Note:
For a thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon to release their starch.
If you prefer a smoother texture, you can blend a portion of the chowder using an immersion blender before adding the clams and cream.
Fresh clams can be used instead of canned clams for a more intense seafood flavor. Steam the fresh clams separately, remove from shells, chop, and add to the chowder.
Nutrition Value: (Per serving)
- Calories: 450 kcal
- Protein: 14g
- Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 140mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugars: 3g
- Sodium: 600mg
Enjoy this comforting Clam Chowder as a satisfying meal, perfect for a cozy evening at home or as a starter for a special dinner gathering. Its creamy texture and rich flavors will warm you up from the inside out!
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