Indulge in the warm and hearty goodness of clam chowder, a classic dish that captures the essence of coastal cuisine. This creamy, savory soup is packed with fresh clams, tender potatoes, and aromatic herbs, making it a perfect meal for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this clam chowder recipe is sure to delight your taste buds and leave you craving more.
Ingredients
– 2 cans of clams (with juice)
– 4 slices of bacon, chopped
– 1 onion, diced
– 2 stalks of celery, diced
– 2 medium potatoes, peeled and cubed
– 2 cups of heavy cream
– 1 cup of milk
– 1 teaspoon of thyme
– Salt and pepper to taste
– Fresh parsley, for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of clam chowder contains approximately 400 calories, 25g fat, 15g carbohydrates, and 30g protein. This is based on one serving per person.
Step-by-Step Cooking Process
1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes.
2. Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.
3. Stir in the cubed potatoes and the juice from the canned clams.
4. Pour in enough water to cover the vegetables and bring to a boil.
5. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
6. Add the clams, heavy cream, and milk to the pot.
7. Stir in thyme, salt, and pepper to taste.
8. Cook over low heat, stirring occasionally, for about 10 minutes.
9. Adjust seasoning if necessary.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute the heavy cream with half-and-half for a lighter version. Additionally, if fresh clams are not available, canned clams work just as well. For a vegetarian option, replace the bacon with smoked paprika for flavor.
Serving and Pairings
Clam chowder pairs beautifully with crusty bread or oyster crackers. A crisp green salad or a side of steamed vegetables complements the richness of the chowder perfectly.
Storage and Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Clam chowder can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Don’t overcook the clams; they can become tough.
- Be careful not to boil the chowder after adding the cream.
- Season gradually; taste as you go to avoid over-salting.
- Cut potatoes into even sizes for uniform cooking.
- Use fresh ingredients for the best flavor.
Helpful Tips
- For a thicker chowder, mash some of the potatoes before adding the cream.
- Add a splash of white wine for added depth of flavor.
- Garnish with crispy bacon bits for extra texture.
- Let the chowder sit for a bit after cooking; flavors deepen as it cools.
FAQs
Can I use frozen clams for this recipe?
Yes, frozen clams can be used, but ensure they are thawed before cooking. This helps maintain the texture of the dish.
How can I make clam chowder gluten-free?
To make clam chowder gluten-free, use cornstarch or gluten-free flour to thicken the soup instead of regular flour.
What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge and consume within 3 days for the best flavor and freshness.
Can I add other vegetables to clam chowder?
Absolutely! You can add corn, carrots, or even bell peppers for extra flavor and nutrition.
Is clam chowder spicy?
Traditional clam chowder is not spicy, but you can add red pepper flakes or hot sauce if you prefer some heat.
Conclusion
This clam chowder recipe is a delightful blend of flavors and textures, perfect for any occasion. With its creamy base and hearty ingredients, it’s sure to become a favorite in your home. Enjoy this comforting dish with family and friends, and savor the taste of the sea.
Clam Chowder
Ingredients
- 2 cans of clams with juice
- 4 slices of bacon chopped
- 1 onion diced
- 2 stalks of celery diced
- 2 medium potatoes peeled and cubed
- 2 cups of heavy cream
- 1 cup of milk
- 1 teaspoon of thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes.
- Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the cubed potatoes and the juice from the canned clams.
- Pour in enough water to cover the vegetables and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the clams, heavy cream, and milk to the pot.
- Stir in thyme, salt, and pepper to taste.
- Cook over low heat, stirring occasionally, for about 10 minutes.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
