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Clam chowder is one of those comforting dishes that warms you up from the inside out. This recipe combines the smoky goodness of bacon with the creamy richness of heavy cream, and the briny flavor of clams. It's a hearty, satisfying meal perfect for chilly evenings. Let's dive in and make a pot of this deliciousness!
Clam Chowder Recipe
Ingredients:
- 4 slices chopped bacon
- 1 cup chopped onion
- 2 cloves minced garlic
- 2 cups peeled and diced potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans with juice clams
- to taste salt
- to taste black pepper
- 2 tbsp butter
Instructions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same pot, sauté the onion and garlic in the bacon fat until softened.
- Add the potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the heavy cream, clams with juice, and butter. Cook until heated through.
- Season with salt and black pepper to taste. Garnish with the crispy bacon before serving.
What You Will Need
Read more: Clam Chowder Casserole Recipe
What you will need to make clam chowder
- Bacon: Adds a smoky, savory flavor and crispy texture, enhancing the overall taste and richness of the chowder.
- Onion: Provides a sweet, aromatic base that complements the other ingredients and deepens the chowder's flavor.
- Garlic: Infuses the chowder with a subtle, pungent kick, balancing the richness of the cream and clams.
- Potatoes: Adds heartiness and thickness, making the chowder more filling and giving it a comforting texture.
- Clam juice: Intensifies the seafood flavor, creating a rich, briny base that defines the chowder's distinct taste.
- Heavy cream: Contributes to the chowder's creamy, luxurious texture, balancing the briny clam juice with its richness.
- Clams: The star ingredient, providing a tender, chewy texture and a fresh, oceanic flavor that defines the dish.
- Butter: Adds a rich, creamy mouthfeel and enhances the overall flavor, making the chowder more indulgent.
Tools and Instruments Required
What tools/instruments will be needed to make clam chowder
- Large pot: Essential for cooking bacon, sautéing onions and garlic, and simmering potatoes and clam juice.
- Wooden spoon: Useful for stirring ingredients without scratching the pot.
- Measuring cups: Needed to measure clam juice, heavy cream, and other ingredients accurately.
- Knife: Important for chopping bacon, onions, and dicing potatoes.
- Cutting board: Provides a safe surface for chopping and dicing ingredients.
- Ladle: Handy for serving the chowder into bowls without making a mess.
Clam Chowder Recipe
A hearty and creamy clam chowder that's perfect for a cozy meal.
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Equipment
- Large pot
- Knife
- Cutting board
- Ladle
Ingredients:
Main Ingredients
- 4 slices Bacon chopped
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 2 cups Potatoes peeled and diced
- 2 cups Clam juice
- 1 cup Heavy cream
- 2 cans Clams with juice
- to taste Salt
- to taste Black pepper
- 2 tbsp Butter
Instructions:
- 1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- 2. In the same pot, sauté the onion and garlic in the bacon fat until softened.
- 3. Add the potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 4. Stir in the heavy cream, clams with juice, and butter. Cook until heated through.
- 5. Season with salt and black pepper to taste. Garnish with the crispy bacon before serving.
Notes:
For a thicker chowder, you can mash some of the potatoes against the side of the pot.
Read more: Clam Stew Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the chowder completely.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the chowder to room temperature.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Adding a splash of white wine to the clam chowder can enhance the flavors and give it a subtle depth that’s not commonly found in traditional recipes.
Frequently Asked Questions
FAQ:
How long does it take to make clam chowder?
It takes about 45 minutes from start to finish.
Can I use fresh clams instead of canned?
Yes, just make sure to cook them first and use the juice they release.
What can I use as a substitute for heavy cream?
You can use half-and-half or whole milk, but the chowder will be less creamy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze clam chowder?
Yes, but the texture may change slightly. Reheat slowly to maintain creaminess.
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