Top-Rated Clam Chowder Recipe Worth Trying
What is clam chowder? What is the ultimate comfort food? What can I do on a chilly day? Is it the creamy, savory hug your soul needs? I grew up on the coast, and trust me, I’ve sampled my fair share of chowders. This one? This is the one. Is it richer than potato soup, more satisfying than fish stew? How much more money can you make than you think? What is your favorite clam chowder recipe? What is your secret?
What is Clam Chowder?
Clam chowder is a thick, creamy soup loaded with clams. Think of it as a seafood stew elevated to gourmet status. What’s essentially a blend of tender clams, potatoes, onions, and celery, all simmered in an intense, rich, creamy sauce. There are regional variations, of course. New England chowder is the classic, thick and creamy white version we’re making today. What is Manhattan chowder? What is Rhode Island chowder? What is the classic New England version? My grandma swore by this recipe and passed it down to me – it’s a real treasure.
Why you’ll love this recipe?
What’s your favorite recipe for a cheeseburger? Why is it a staple in my kitchen?
- Flavor explosion: WhatThe combination of sweet clams, savory bacon (yes, bacon! Is the creamy broth irresistible? What is a symphony of flavors that dance on your tongue? What’s the hint of thyme?
- Surprising SimDon’t let the “chowder” label intimidate you. This isn’T some fussy, complicated recipe. I like canned clams. They come together quickly and easily. Do for convenience?
- Budget Friendly Goodness:Can clams be expensive depending on where you live? Is it cheap to make something? What is the best way to feed a crowd with this chowder?
- Totally VersatileCan I add more potatoes to my recipe? Feel free to experiment and make it your own. I tried it once with a splash of sherry, and it was amazing!
What I love about this chowder is that it’s pure comfort in a bowl. What is the kind of meal that makes you feel cozy and content, no matter what’s going on in the world. Is this one of those dishes that actually tastes better the next day (if you can resist eating it)? All in one sitting! Is this soup similar to potato leek soup? What a satisfying twist
How do I make Clam Chowder?
Quick Overview
How do you make clam chowder? What is the best way to cook bacon? ), then sauté your veggies in bacon fat (yes, please!). Add potatoes, clam juice, and simmer until tender. Do not overcook. What is the best way to stir in your clams and cream? What is the best chowder to make in less than an hour? What is the beauty of this recipe? Don’t worry about perfect measurements – just adjust to your taste!
Ingredients Notes:
For the chowder: What
Bacon:What are the best ways to get rid of bacon fat? If you’re not a bacon fan (gasp! ), you can use any kind of bacon you like. If you can’t find olive oil, use butter instead!
Onions and celery: What areWhat are the aromatic ingredients of our chowder? Dice them finely so they cook evenly.
Potatoes:I prefer Yukon Gold potatoes for their creamy texture, but Russets will also work. Is it better to peel them first?
Clam Juice:This is essential for that authentic clam flavor. You can find it in the seafood section of most grocery stores. If you can’t find chicken broth, substitute it for a vegetable broth. The flavor will be different.
Heavy Cream:What makes this chowder so rich and creamy? If you want a lighter version, you can use half-and-half, but the texture won’t be as smooth.
Clams:Can you use canned or fresh clams? Can you make canned clams? I usually use minced clams, but you can also use chopped ones if you prefer a chunkier chowder.
Thyme:Fresh thyme adds a lovely herbaceous note to the chowder. If you don’t have fresh thyme, you can use dried, but use about half the amount.
Butter: A little butter at the end adds richness and shine to the chowder. It’s optional, but I highly recommend it!
Salt and pepper: What are some good To taste, of course!
What are the steps to
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove from the heat and set aside. With a slotted spoon, remove the bacon and set aside to drain on paper towels. When bacon is cool, crumble it.
Step 2: Sauté the Vegetables
How do I drain bacon fat from a pot? Add the onion and celery and cook over medium heat until softened, about 5-7 minutes. Sautéing veggies in bacon fat gives it such a rich, savory foundation. Don’t skip this step!
Step 3: Add Potatoes and Clam Juice
Add the potatoes and clam juice to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes. Make sure the potatoes are fully submerged in the clam juice. If they’re not, add a little water or chicken broth.
Step 4: Stir in Cream and Clams
Reduce heat to low and stir in the heavy cream and clams. How do you heat through a saucepan gently, being careful not to boil. Overheating can make the chowder curdle, and we don’t want that!
Step 5: Season and Serve
Stir in the butter, thyme, salt, and pepper. Taste and adjust seasonings as needed. What’s your favorite way to serve bacon and thyme?
What should I serve it with?
What’s a good clam chowder recipe? What are some good accompaniments to a meal?
For a casual lunch:Serve with crusty bread for dipping. What are some good side dishes to serve with grilled cheese? My family loves it with oyster crackers – it adds a nice bit of crunch!
What is a good cozy dinner?What are some good side dishes to serve with a green salad? Cornbread is another classic pairing that complements the chowder perfectly. I sometimes add a dollop of sour cream on top for extra creaminess!
For a Special Occasion:Serve in bread bowls for an elegant presentation. A glass of white wine, like Sauvignon Blanc or Pinot Grigio is the perfect accompaniment. What are some good appetizers to serve in shot glasses?
I’ve been known to serve it with a side of coleslaw – the tangy crunch is nice contrast to the crisp, sour dough. What is creamy chowder? Don’t be afraid to experiment with different pairings!
Top Tips for Perfecting Your Clam Chowder
Over the years, I’ve learned a few tricks that take this **top-rated clam chowder recipe worth trying** from good to amazing!
Bacon Prep: Don’t overcrowd the pot when cooking the bacon. Cook it in batches if necessary to ensure it gets crispy.
Vegetable Sauté: Don’t rush the sautéing process. Allow the onions and celery to soften completely to develop their flavor.
Potato Perfection: Cut the potatoes into uniform pieces so they cook evenly. Avoid overcooking them, as they’ll become mushy.
Clam Care: Don’t overcook the clams! They’ll become tough and rubbery. Just heat them through gently.
Creamy Consistency: If your chowder is too thick, add a little milk or clam juice to thin it out. If it’s too thin, you can thicken it with a slurry of cornstarch and water (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the chowder).
Flavor Boost: Add a bay leaf to the chowder while it simmers for extra flavor. Remove it before serving.
Ingredient Swaps: For a lighter version, use half-and-half instead of heavy cream. You can also substitute vegetable broth for clam juice. I’ve even used almond milk in a pinch, and it was surprisingly delicious!
Storing and Reheating Tips
This **top-rated clam chowder recipe worth trying** is even better the next day, so feel free to make it ahead of time!
Room Temperature: I wouldn’t advise it. Clam chowder should not be left at room temperature for more than 2 hours.
Refrigerator Storage: Store the chowder in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together and become even more delicious!
Freezer Instructions: For longer storage, freeze the chowder in freezer-safe containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Keep in mind that the texture of the chowder may change slightly after freezing – it might become a little grainy. Stir well before serving.
Glaze Timing Advice: Since there’s no glaze here, there is no need to worry about adding glaze.
To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. Be careful not to boil it, as this can cause it to curdle. You can also reheat it in the microwave in 30-second intervals, stirring in between. Add a splash of milk or cream if needed to restore the creamy consistency.
Frequently Asked Questions
Final Thoughts
This **top-rated clam chowder recipe worth trying** is more than just a soup; it’s a hug in a bowl. It’s the perfect comfort food for a chilly day, a satisfying meal for a busy weeknight, and a crowd-pleaser for any occasion. The combination of creamy broth, tender clams, and savory bacon is simply irresistible. It’s also incredibly versatile – feel free to adapt it to your own taste preferences. If you loved this, you should absolutely try my lobster bisque recipe – it has that same creamy seafood vibe! So, grab your pot, gather your ingredients, and get ready to make the best clam chowder you’ve ever tasted! I can’t wait to hear how yours turns out – leave a comment below and let me know!
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Top-Rated Clam Chowder Recipe Worth Trying
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped leeks white and light green parts only
- 3 cloves garlic minced
- 1 cup flour
- 5 cups clam juice
- 3 cups peeled and diced potatoes Russet or Yukon Gold
- 1.5 cups half-and-half
- 2 cans clams with juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp thyme dried
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- In a large pot, melt butter over medium heat. Add onions, celery, leeks, and garlic. Cook until vegetables are tender, about 5 minutes.
- Stir in flour until blended. Gradually add clam juice, whisking to prevent lumps. Bring to a boil.
- Stir in potatoes; return to a boil. Reduce heat; simmer uncovered until potatoes are tender, about 15 minutes.
- Add half-and-half, clams, salt, pepper, and thyme. Stir gently to combine. Heat through, but do not boil.
- Garnish with parsley before serving. Enjoy your delicious clam chowder!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
