Homemade Clam Chowder is the perfect comfort food
I have had too many bland, overly thickened bowls of clam chowder that are sadly lacking in the amount of clams and loaded with way too many potatoes. So I decided to remedy that by making my perfect version of the best clam chowder I have ever tasted that has a silky, creamy (but not too thick) texture with just the right amount of potatoes and plenty of delicious clams thanks to twice the amount of clams compared to other recipes I have seen. If you’re anything like us, we eat soup year-round and chowder is always a win! Some of our other favorite chowder dishes are this super simple Corn Chowder, this satisfying Fish Chowder, and the indulgent Smoked Salmon Chowder.
What is Clam Chowder?
Clam chowder is a creamy soup made with clams, potatoes, onions, and often includes bacon (like my version), all simmered together in a flavorful broth typically thickened with milk or cream. It’s a comforting, hearty dish that’s beloved for its rich flavors and creamy texture.
Clam Chowder Recipe ingredients
Bacon: Any kind of bacon you have will work great, although we tend to be partial to thick cut bacon. It adds wonderful flavor and texture to a bowl of chowder. Butter: I like to use salted butter for this recipe. Onion and Celery: Some diced onions and chopped celery create a flavorful base and depth for the chowder. Garlic: I like to use fresh whole garlic cloves and mince them by hand or with a garlic press, but you can also use pre-minced garlic. Flour: All-purpose flour is used judiciously to help thicken your chowder just enough without making it overly thick. Chicken Stock and Clam Juice: Many clam chowder recipes only use chicken stock with the clam juice from the small cans of clams. But we like our clam chowder with even more of the flavor of the ocean which you can get with the additional clam juice that comes bottled and can be found on the same aisle as the canned clams, usually just above them. Clams: Look for wild caught canned clams. Be sure to keep the juices they are packed in to help create the broth. Potatoes: Russet or Yukon Gold potatoes will work for clam chowder, just keep in mind that russets will break down a bit more than the waxier yukon gold variety. You will want to peel the russets before dicing, although the thin skins of the yukon golds don’t need to be peeled first. Seasoning: I use a variety of simple, pantry staple seasonings in my recipe. All you need is a bay leaf, dried thyme, salt, pepper, and fresh parsley to season this chowder. Milk and Heavy Cream: To help give you that nice creaminess in your chowder.
How to make Clam Chowder
New England Clam Chowder Recipe variations
Smoked Bacon and Corn Chowder: Incorporate smoked bacon along with sweet corn kernels for a smoky-sweet twist to the classic recipe. Spicy Clam Chowder: Add some heat by including diced jalapeños or a pinch of cayenne pepper to the chowder for a spicy kick. Herb-Infused Chowder: Infuse the soup with fresh herbs like thyme, parsley, or dill to enhance the flavor profile and add a fragrant twist. Seafood Medley Chowder: Expand the seafood element by adding shrimp, scallops, or chunks of white fish to create a mixed seafood chowder. Roasted Garlic and Potato Chowder: Roast garlic cloves and incorporate them into the chowder for a deeper, slightly sweet garlic flavor that pairs beautifully with potatoes.
Clam Chowder Recipe tips
Use Fresh Ingredients: If fresh clams aren’t available, high-quality canned or frozen clams are a good substitute. Add Clam Juice for Flavor: Incorporate bottled clam juice along with the clams themselves. This enhances the clam flavor in the chowder base. Thicken Wisely: Control the thickness of the chowder by adjusting the amount of roux (butter and flour mixture) or using cornstarch slurry. Add it gradually to achieve the desired consistency without making the chowder too thick. Don’t Boil After Adding Dairy: Once you’ve added milk, cream, or any dairy component, avoid boiling the chowder to prevent curdling. Simmer gently over low heat to blend flavors without causing separation.
How to serve this recipe for Clam Chowder
Ladle the clam chowder into individual serving bowls. For a fun presentation, consider serving the chowder in hollowed-out bread bowls, which can be eaten along with the soup. Offer toppings or garnishes on the side, such as chopped fresh parsley, crispy bacon bits, oyster crackers, or a sprinkle of paprika. These allow people to customize their chowder to taste.
Storing this Clam Chowder Recipe
Once cooled, transfer the chowder to an airtight container and promptly place it in the refrigerator for up to 3 to 4 days. If you need to store it for longer, freezing is a great option. Use airtight containers or freezer bags to store the chowder in the freezer, where it can maintain its quality for approximately 2 to 3 months. When reheating, thaw the frozen chowder overnight in the refrigerator or gently warm it on the stove, starting at low heat to prevent scorching, and stir frequently to ensure even heating.
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