Very few dishes can warm the soul like a bowl of creamy clam chowder. This recipe brings the ocean’s bounty to your table with a rich, comforting embrace that’s perfect for any season. Let’s dive into making this classic dish that’s sure to impress.
Why This Recipe Works
- Ups the umami with a combination of fresh clams and clam juice for depth of flavor.
- Balances creaminess with a roux-based thickness, avoiding the gloppy texture of some chowders.
- Incorporates potatoes for heartiness and a slight sweetness that complements the briny clams.
- Finishes with a sprinkle of fresh herbs for a bright contrast to the rich soup.
Ingredients
- 2 cups fresh clams, chopped
- 1 cup clam juice
- 2 cups heavy cream
- 1 large onion, diced
- 2 celery stalks, diced
- 3 medium potatoes, cubed
- 4 tbsp butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Melt the butter in a large pot over medium heat. Add the diced onion and celery, sautéing until they’re translucent and fragrant, about 5 minutes. This builds a flavorful base for your chowder.
Step 2: Create the Roux
Sprinkle the flour over the sautéed vegetables, stirring constantly to combine. Cook for 2 minutes to eliminate the raw flour taste, which is crucial for a smooth chowder.
Step 3: Add Liquids and Potatoes
Gradually whisk in the clam juice and heavy cream, ensuring no lumps form. Add the cubed potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
Step 4: Incorporate the Clams
Add the chopped clams to the pot, cooking for an additional 5 minutes. Be careful not to overcook the clams to keep them tender.
Step 5: Season and Serve
Season the chowder with salt and pepper to taste. Garnish with fresh parsley before serving hot.
Tips and Tricks
For an even richer flavor, consider using a mix of clam juice and seafood stock. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the clams. Always taste and adjust seasoning after adding the clams, as they can vary in saltiness.
Recipe Variations
- Swap heavy cream for half-and-half or milk for a lighter version.
- Add bacon or pancetta for a smoky twist.
- Include corn or carrots for added sweetness and texture.
- Use smoked paprika or Old Bay seasoning for a different flavor profile.
Frequently Asked Questions
Can I use canned clams?
Yes, canned clams can be a convenient substitute for fresh. Just be sure to adjust the cooking time since they’re already cooked. Drain and rinse them before adding to the chowder to remove any excess salt or brine.
How can I store leftovers?
Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk or cream if the chowder has thickened too much.
Can I freeze clam chowder?
Freezing is possible, but the texture of the dairy and potatoes may change upon thawing. For best results, freeze before adding the cream and add it fresh when reheating.
Summary
This clam chowder recipe is a creamy, comforting dish that’s perfect for any occasion. With fresh ingredients and simple steps, it’s sure to become a favorite.
