(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Clam chowder is a classic, but have you ever tried it as a casserole? This Clam Chowder Casserole is a creamy, cheesy twist on the traditional soup. Perfect for a cozy dinner, it combines tender clams, hearty potatoes, and savory onions in a rich, creamy sauce. Topped with shredded cheddar and crispy breadcrumbs, it’s baked to golden perfection. Let’s dive into this comforting dish that’s sure to become a family favorite.
Clam Chowder Casserole Recipe
Ingredients:
- 2 cans clams, drained
- 2 cups diced potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, melt butter over medium heat. Add onions and celery, cook until soft.
- Stir in flour to make a roux, cook for 2 minutes.
- Gradually add milk and cream, stirring constantly until thickened.
- Add potatoes and clams, season with salt and pepper.
- Pour mixture into a casserole dish, top with cheese and breadcrumbs.
- Bake for 45 minutes or until golden brown.
What You Will Need
What you will need to make clam chowder casserole
- Clams: Provide a briny, ocean flavor essential for authentic chowder taste.
- Potatoes: Add heartiness and texture, making the dish filling and comforting.
- Onion: Brings a sweet, savory base that enhances overall flavor.
- Celery: Adds crunch and a subtle, earthy taste.
- Milk: Creates a creamy, rich base for the chowder.
- Heavy cream: Adds extra richness and smooth texture.
- Butter: Used to make the roux, giving the dish a velvety consistency.
- All-purpose flour: Thickens the chowder, ensuring a hearty consistency.
- Cheddar cheese: Melts on top, adding a sharp, savory finish.
- Breadcrumbs: Provide a crunchy topping, contrasting the creamy chowder.
Tools and Instruments Required
What tools/instruments will be needed to make clam chowder casserole
- Large pot: Essential for cooking onions, celery, and making the roux. It holds the chowder mixture before transferring to the casserole dish.
- Casserole dish: Used to bake the chowder mixture. Ensures even cooking and gives the dish its final shape.
- Wooden spoon: Ideal for stirring the roux and chowder mixture. Prevents scratching the pot and helps mix ingredients thoroughly.
- Measuring cups: Crucial for accurately measuring milk, cream, and other ingredients. Ensures the right consistency and flavor.
- Cheese grater: Needed to shred cheddar cheese. Freshly grated cheese melts better and adds a richer flavor to the casserole.
- Oven: Bakes the casserole to perfection. Provides the necessary heat to cook the dish evenly and achieve a golden brown top.
Clam Chowder Casserole Recipe
A hearty and creamy clam chowder casserole that's perfect for a cozy dinner.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 cans clams, drained
- 2 cups diced potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, melt butter over medium heat. Add onions and celery, cook until soft.
- Stir in flour to make a roux, cook for 2 minutes.
- Gradually add milk and cream, stirring constantly until thickened.
- Add potatoes and clams, season with salt and pepper.
- Pour mixture into a casserole dish, top with cheese and breadcrumbs.
- Bake for 45 minutes or until golden brown.
Notes:
Serve hot and enjoy!
Read more: Clam Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the clam chowder mixture as directed.
- Let it cool completely.
- Transfer to a casserole dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Instead of refrigerating, place the covered dish in the freezer.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a splash of white wine to the clam chowder mixture before baking can enhance the flavor, giving it a subtle depth that pairs beautifully with the seafood.
Frequently Asked Questions
FAQ:
How long does it take to prepare this clam chowder casserole?
About 20 minutes for prep and 45 minutes to bake.
Can I use fresh clams instead of canned?
Yes, just make sure to cook and chop them first.
What can I use as a substitute for heavy cream?
Half-and-half or whole milk works, but the texture may be lighter.
Can I make this dish ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
Is it possible to freeze leftovers?
Absolutely, just store in an airtight container for up to 3 months.
0 thoughts on “Clam Chowder Casserole Recipe”