How to Make Clam Chowder: 7 Delicious Tips for a Creamy Feast

What is it like to eat clam chowder? What is nostalgia for me? Growing up, my Grandma Elsie made the best Clam Chowder Recipe – rich, flavorful, and always delicious. brimming with tender clams. Is this the kind of dish that could chase away any rainy day blues, and the smell of it simmering on my tongue? The stove still brings me right back to her cozy kitchen. What are some of my favorite comfort food recipes? What is more special, you know? What is the recipe to recreate that magic, and after a lot of tweaking, I think I’ve finally got it. This is the recipe she always made.

What is Clam Chowder?

What is clam chowder? What is a thick, creamy soup loaded with clams, potatoes, onions, celery, and scallions? What is bacon? For extra flavor. What are some regional variations of Manhattan clam chowder? Rhode Island clam chowder is clear – but I’m a New England girl at heart, so this recipe is for the crowd. What is the creamy, dreamy version we all know and love? Is it a surprisingly simple dish to Make, even though it tastes incredibly decadent? What is the best clam chowder recipe?

How do I make Clam Chowder?

Quick Overview

How do you make creamy clam chowder? We start by rendering bacon, then sautéing onions, celery, and potatoes in bacon fat for maximum flavor. Then, we add clam juice, broth, and the potatoes themselves, simmer until the potato is tender. Stir in cream for richness. Is it a simple process that delivers incredible results? What’s the best part about putting everything in a pot?

Ingredients

For the Chowder: What is

• 4 slices bacon, diced (I prefer thick cut for extra flavor)
• 1 medium onion, chopped.
• 2 celery stalks, chopped.
• 2 medium potatoes, peeled and diced (Yukon Gold or Russet work great)
• 2 cups clam juice (the good stuff)?
• 2 cups chicken broth (or vegetable broth for a lighter flavor)
• 2 (6.5 ounce) cans chopped clams, undrained (or fresh crayfish, steamed and chopped)
• 1 cup heavy cream (or half-and-half for a lighter version): 1 tsp. (I used half and
• What is butter? 2 tablespoons.
• 2 tablespoons of all-purpose flour. 2 teaspoon
• Salt and pepper to taste.
• Fresh parsley, chopped, for garnish.

What are the steps to

Step 1: Cook the Bacon

In a Dutch oven, cook bacon over medium heat until golden brown. Remove from heat and serve warm. With a slotted spoon, remove the bacon and set aside, leaving the fat in the pot. I always sneak a piece or two – don’t tell anyone!

Step 2: Sauté the Vegetables

Add the onion and celery to the pot with the bacon fat and cook until softened, about 5 minutes. Then, add the diced potatoes and cook for another 3-5 minutes, stirring occasionally. How do you cook veggies in bacon fat?

Step 3: Make a Roux

Melt butter in a pot with the vegetables. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux. What are some ways to thicken chowder?

Step 4: Add Liquids

Gradually whisk in the clam juice and chicken broth, making sure to break up any lumps. Bring the mixture to a simmer. Remove from heat. I usually add a little extra clam juice for an extra boost of flavor. My family loves the taste!

Step 5: Simmer the Chowder

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. How long does it take for the flavors to meld together?

Step 6: Add the Clams and Cream

Stir in the clams and heavy cream. Heat through, but do not boil. I like to add a pinch of cayenne pepper to my soup. Season with salt and pepper.

Step 7: Serve and Enjoy

How do you serve clam chowder? I love a good sourdough roll with my bread!

What should I serve it with?

What are the best clam chowder recipes? What are some of my favorite serving suggestions?

• For Lunch:What are some good side salads with a light vinaigrette?
• For Dinner: Crusty bread or oyster crackers are a must for soaking up all that delicious broth.
• For a Party: Serve the chowder in bread bowls for a fun and festive presentation.
• As a Starter:What are some good ways to start a seafood feast?

I love clam chowder with a glass of white wine, like Sauvignon Blanc or Pinot Grigio. The crisp acidity cuts through the richness of the chowder and cleanses the palate.

How do I make clam chowder?

Over the years, I’ve learned a few tricks for making the *perfect* clam chowder. Here are some of my top tips:

• Use good quality clams: If you’re using canned clams, make sure to buy a good brand. The cheap stuff can be tough and flavorless.
• Don’t overcook the clams: Clams can become rubbery if they’re overcooked. Add them at the end and just heat them through.
• Don’t boil the chowder after adding the cream: Boiling can cause the cream to curdle, which is not pretty.
• Adjust the thickness to your liking: If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot while it’s simmering.
• Add a splash of sherry: A little sherry adds a wonderful depth of flavor to the chowder. I usually add about a tablespoon right before serving.
• Let the flavors meld: Clam chowder is always better the next day, after the flavors have had a chance to meld together. If you have the time, make it a day ahead and reheat it before serving.

I’ve also experimented with different variations of this recipe. I’ve added corn, carrots, and even a little bit of hot sauce. Feel free to get creative and make it your own! I always make sure to write down what I did so I don’t forget!

Storing and Reheating Tips

Clam chowder is great for meal prepping because it stores and reheats well. Here’s How to do it:

• Refrigerator: Store the chowder in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze the chowder in individual portions for easy reheating. It will keep in the freezer for up to 2-3 months. Make sure to let it cool completely before freezing, and use freezer-safe containers or bags.
• Reheating: Reheat the chowder gently over low heat on the stovetop, stirring occasionally. Don’t boil it, or the cream may curdle. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering.

When reheating frozen clam chowder, it’s best to thaw it in the refrigerator overnight before reheating. This will help to prevent it from becoming watery. Also, don’t be surprised if the texture changes slightly after freezing and thawing – it may not be quite as creamy as it was before. But it will still taste delicious!

Frequently Asked Questions

Final Thoughts

I truly believe that this clam chowder recipe is one of the best you’ll ever try. It’s creamy, flavorful, and incredibly comforting – just like Grandma Elsie used to make. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing party dish, this recipe is sure to impress. And if you’re a seafood lover like me, you might also enjoy my shrimp scampi or crab cakes recipes. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And if you make any fun variations, be sure to share them – I’m always looking for new ideas. Happy cooking!

Clam Chowder Recipe

A hearty and creamy clam chowder, perfect for a cold day. This recipe is easy to follow and yields a delicious, comforting soup.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 4 oz Bacon Diced
• 1 medium Yellow Onion Chopped
• 2 stalks Celery Diced
• 2 cloves Garlic Minced
• 4 cups Chicken Broth
• 2 cups Potatoes Peeled and diced
• 1 tsp Dried Thyme
• 1 bay leaf Bay Leaf
• 2 cups Half-and-Half
• 16 oz Canned Clams Drained, reserve the clam juice
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• 1 tbsp Fresh Parsley Chopped, for garnish

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pot.
• Add onion and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
• Stir in chicken broth, potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
• In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, making a roux.
• Gradually whisk in the reserved clam juice, then add the half-and-half. Cook, stirring constantly, until thickened.
• Pour the cream mixture into the pot with the potatoes. Add the clams and cooked bacon. Heat through, but do not boil.
• Remove bay leaf before serving. Garnish with fresh parsley.

Notes

Serve hot with oyster crackers or crusty bread. For a thicker chowder, mash some of the potatoes before adding the cream mixture.