Clam Chowder Recipe

Introduction

Clam Chowder is a classic, comforting dish that combines tender clams with a creamy, flavorful broth. This recipe for New England-style clam chowder features a rich, velvety base made with potatoes, onions, celery, and bacon. Perfect for a chilly day, it's a hearty soup that pairs wonderfully with a crusty loaf of bread.

Ingredients

For the Chowder:

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 1 cup carrots, diced
• 2 (6.5-ounce) cans clams, with juice
• 2 cups clam juice (or fish stock)
• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Sauté Vegetables

Add the diced onion and celery to the pot with the bacon fat. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1 minute.

3. Add Potatoes and Carrots

Add the diced potatoes and carrots to the pot. Stir to combine with the onion and celery.

4. Add Liquids and Seasonings

Pour in the clam juice (or fish stock), heavy cream, and milk. Stir in the dried thyme, bay leaf, and the reserved bacon. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes and carrots are tender.

5. Add Clams

Add the clams with their juice to the pot. Continue to simmer for an additional 5 minutes to heat the clams through. Season with salt and pepper to taste.

6. Serve

Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve with crusty bread or oyster crackers for added crunch.

Tips for Perfect Clam Chowder

• Use Fresh Clams: If you prefer fresh clams, steam and shuck them yourself. Substitute the clam juice with additional fish stock.
• Thicken the Chowder: For a thicker chowder, mash some of the potatoes in the pot or add a slurry made of flour and water.
• Adjust Seasonings: Taste and adjust the seasonings as needed. Some people enjoy a touch of hot sauce or a sprinkle of paprika for extra flavor.

Conclusion

Clam Chowder is a beloved classic that brings warmth and comfort with each spoonful. Its creamy texture, combined with the briny flavor of clams and the richness of bacon, makes it a satisfying dish for any occasion. Enjoy this hearty soup with a side of bread for a truly comforting meal.

FAQs

• Can I use frozen clams?
  Yes, frozen clams can be used. Thaw them before adding them to the chowder.
• Can I make clam chowder ahead of time?
  Absolutely. Clam chowder can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Can I freeze clam chowder?
  Yes, but the texture may change slightly upon reheating. Freeze in airtight containers for up to 3 months.
• Can I substitute milk for a dairy-free version?
  Yes, use a non-dairy milk alternative and coconut cream for richness. Ensure that your clam juice or stock is also free from dairy.