Introduction:

Rich, creamy soup came to origin from coastal region and has become a classic in several cuisines. There is tender Clam Chowder Recipe, hearty potatoes along with aromatic vegetables (onions and celery) all simmered together in a tasty, creamy base. Clam chowder recipe is known for its comforting and satisfying qualities — which make it the perfect starter, or main dish with crusty bread or oyster crackers.

New England Clam Chowder recipe is the most famous version of this, in New England, this is normally made with a milk or cream base. It’s delicious and its warm and indulgent flavors make it a perfect ick to eat cold days or those times when you’re craving something hearty. Canned clams recipe made for clam chowder are as good as fresh clams, and it’s as classic as can be.

Ingredients For Clam Chowder Recipe:

• Clams:

The star of the dish! If you have fresh clams on hand (such as littleneck or cherrystone) you can use those, or canned clams if you’d like convenience. The chowder gets the flavor depth from steam fresh clams. Sometimes with canned clams it is, but never with fresh, or even with dried, you need some kind of juice to go with it, and canned clams come with their own juice, which is ideal for the base of the soup.

• Clam Juice:

Canned clams recipe, or the liquid separate, as this is this liquid. It gives the soup a nice clammy flavor and is the chowder base. If you are using fresh clams, use the juice they produce from steaming them instead of or along with clam juice.

• Potatoes:

Chowder is creamy and, let’s face it, potatoes add substance to it. Flavors get absorded and become soft as they cook to make the soup hearty filling. Russet or Yukon Gold potatoes are what you’ll typically want to use because they will break down when cooked, becoming tender.

• Vegetables (Onion and Celery):

Ingredients like onions give it sweetness, celery rounds out with a mild fresh crunch. Sautéed first, to begin with, as they release their natural flavours and are the aromatic base of the Clam Chowder Recipe.

• Bacon:

Clam Chowder Recipe doesn’t require bacon, but the added savory, smoky flavor really elevates the taste of the chowder. It is usually cooked till it’s crispy, but the rendered bacon fat is also used in the vegetables sauté, making the soup richer.

• Butter:

  

I sauté the vegetables in butter and thicken the base with butter. Also, it gives the chowder a nice, rich, velvety smooth texture.

• Flour:

The  Clam Chowder Recipe gets its thick, hearty creamy consistency by using flour as a thickener. When you add in the liquid it’s mixed with butter to make a roux that thickens the soup.

• Milk or Cream:

For richness and creaminess we add milk or heavy cream with the base. If you want a thicker, richer version, then cream will give you that, otherwise milk will give you a lighter version of the soup.

• Seasonings (Salt, Pepper, Thyme):

Clam Chowder Recipe will taste at least as good as you season it, so salt and pepper are needed if you want a taste. Thyme, meanwhile, lends a nice herbal note binding the clam and vegetables together. You will be able to season as you feel.

• Parsley:

To add a pop of color and nice fresh, herby flavour to the creamy soup, the parsley is chopped fresh and served as a garnish. Together these ingredients give you a rich flavorful chowder that is both comforting and filling. The combination of fresh clams, potatoes, vegetables, and seasonings is without a doubt a most humdinger of a dish and you can either go for it in a slightly creamier, or a little more tactile form.

Instructions For Clam Chowder Recipe:

• Prepare the Clams:

If you’re using fresh clams, steam them for 5–7 minutes in a pot with a cup of water, until they open. Cut clams out of their shells, and chop the meat aside. Drink the steaming liquid, strain it to rid of the grit and pour into the clam juice.

• Cook the Bacon:

Chop the bacon and cook over medium heat, till crispy in a large pot or Dutch oven. Leave the bacon floating off in the pot, taking the fat with it, save for bits flavored with the fat for later.

• Sauté the Vegetables:

Bacon fat adds to the pot along with butter. On medium heat sauté the onions and celery until they are softened (about 5 minutes).

• Make the Base:

Toss the vegetables in some of the flour and then stir. Remove any raw flour taste with a 1 to 2 minute cook. Add the clam juice and reserved steaming liquid (if using fresh clams) to the slow whisk, slowly, until smooth base forms.

• Add Potatoes and Simmer:

Diced potato, salt, pepper and thyme (if using) … Simmer a little and cook until the potatoes are tender — about 10 to 15 minutes.

• Finish with Milk or Cream:

Then add the milk or cream, and the chopped clams. Warm gently (don’t boil) until warm through. Season taste if desired.

• Serve and Garnish:

In a bowl, sprinkle with crispy bacon and fresh parsley, serve ladle of clam chowder over grilled bread or oyster crackers.

Preparation Clam Chowder Recipe:

• Prepare the Clams:

If you’re using new clams, you can start with steaming them first. Add to a pot of about 1 cup of water, cover and simmer. Cook, Clams at 5–7 minutes until Clams open up. Do not eat any clams that don’t open. Chop the meat from the clams into smaller bite size pieces and set aside. Save the steaming liquid, strain grit from it, and then stir it into clam juice.

• Cook the Bacon:

Chopped bacon is cooked over medium heat in a large pot or Dutch oven, until the bacon crisps, 5 to 7 minutes. After you’re finished cooking, remove the bacon leaving the rendered fat in the pot. Remove bacon later for a garnish.

• Sauté the Vegetables:

Then melt over medium heat adding butter to the pot with the bacon fat. After melted, add chopped onion and diced celery. Just sauté for about 5 minutes until the vegetables are all softened. So stir occasionally, to make sure they don’t burn.

• Make the Base:

Coat softened vegetables evenly with flour, also, and stir well. Remove the raw flour flavour by cooking about 1–2 minutes. Add the clam juice and the reserved liquid used to steam the clams (if you’re using the fresh kind). Cook until very reduce and very thickened, stirring continuously.

• Simmer the Potatoes:

Salt, pepper and thyme (if using), then, add the diced potatoes to the pot. Simmer the mixture, cook, 10 to 15 minutes adding more liquid to the cooker if needed until the potatoes ‘carry’ easily when pierced with a fork.

• Add the Milk or Cream:

When the potatoes are cooked, add the milk or cream, bring up a gentle simmer. Do not allow it to boil. Once everything is cooked, add the chopped clams to the soup and heat everything through about 3-5 minutes. If so, taste and add more salt or pepper, per taste.

• Serve:

Put the clam chowder recipe into bowls and top with the crispy bacon and freshly chopped parsley. Leave on a plate and serve hot, with crusty bread or crackers (oyster, if possible!) on the side.

Tips for the Best Clam Chowder Recipe:

Fresh clams are best but canned work well for a ready alternative. If you like a thicker chowder, cook a few of the potatoes and add to the pot. Mash them a bit in order to make them easier to stir. If you want something a little richer than milk, use heavy cream. This is a hearty and flavorful clam chowder that will make you think that you are on the coast itself.

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