There’s nothing quite like a warm, hearty bowl of clam chowder to comfort you on a chilly day. This clam chowder recipe brings a touch of the classic New England vibe to your kitchen, featuring fresh clams and creamy potatoes that make it a delicious and satisfying dish. Ready to dive into the world of homemade clam chowder?
When I was a child, my grandmother would make her famous clam chowder every Sunday. The rich, savory aroma would fill the house, and I remember sitting at the kitchen table eagerly waiting for that first spoonful. Her secret ingredient was always a dash of love, something I strive to incorporate into every bowl. This simple, cherished recipe has been passed down through generations in our family, and it’s sure to become a favorite in yours too.
Why You’ll Love This Recipe
This clam chowder recipe is exceptionally creamy and rich, perfect for those seeking comfort in a bowl. It’s loaded with tender clams and hearty potatoes, seasoned to perfection, making it a true delight for your taste buds. Convenient and easy to make, it requires minimal prep work and brings the classic flavors of New England into your home. Whether for a cozy family gathering or a simple midweek meal, this chowder is sure to impress!
Recipe Steps
Step 1
Start by cleaning and preparing the clams. Rinse them thoroughly under cold water to remove any sand or grit. Boil them in salted water for 5 minutes or until they open. Remove the clams from the shells and set aside, reserving the cooking liquid.
Step 2
In a large pot, sauté chopped onions, celery, and garlic in melted butter over medium heat until translucent. This forms the aromatic base for your chowder, ensuring each bite is full of flavor.
Step 3
Add diced potatoes and the reserved clam cooking liquid to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. This step is crucial for a creamy texture.
Step 4
Stir in the cream and add the cooked clams to the pot. Allow the chowder to simmer for another 10 minutes, absorbing all the flavors. Be sure not to let it boil, as this can cause the cream to curdle.
Step 5
Season your chowder with salt, pepper, and a touch of thyme. Adjust to taste. Serve hot with a garnish of fresh parsley, and enjoy your homemade clam chowder!
Storage Options
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stove. For extended storage, freeze individual portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating to maintain the chowder’s creamy consistency.
Variations & Substitutions
For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative like coconut milk. If you prefer a smokier flavor, add crumbled bacon to the vegetables while sautéing. For a seafood twist, include shrimp or pieces of white fish. Vegetarians can enjoy a meat-free version by substituting clams with mushrooms and using vegetable broth instead of clam juice.
Frequently Asked Questions
Can I use canned clams for this recipe? Absolutely! Canned clams make a convenient alternative to fresh ones and work well in this recipe. Use the canned clam juice in place of the cooking liquid from fresh clams to enhance the flavor.
What kind of potatoes should I use? Russet potatoes are a great choice for clam chowder due to their high starch content, which helps thicken the soup. Yukon Golds offer a creamy texture and buttery flavor and also work well if you prefer a slightly firmer bite.
How can I prevent the cream from curdling? To avoid curdling, slowly incorporate the cream into the chowder and keep the heat low while it simmers. Avoid allowing the chowder to reach a rolling boil after adding the cream, as this can cause separation.
Clam Chowder Recipe
Ingredients
Main Ingredients
- 2 cups potatoes, diced peeled
- 1 cup heavy cream
- 2 cans clams drained and chopped
- 0.5 cup onion, chopped
- 3 strips bacon, diced
Instructions
Preparation Steps
- In a large pot, cook bacon over medium heat until crisp.
- Add onions and cook until soft.
- Stir in potatoes and add enough water to cover. Simmer until potatoes are tender.
- Add clams and heavy cream. Bring to a simmer.
- Season with salt and pepper to taste before serving.
