Clam Chowder
Clam Chowder
Clam chowder is a delicious, hearty soup that is sure to satisfy. There are many versions of the dish, including New England-style, Manhattan-style, and Rhode Island-style. Making a homemade clam chowder can be intimidating for novice cooks, but it doesn’t have to be. By gathering all of the necessary ingredients and following this guide, anyone can make a delicious batch of clam chowder in no time.
The first step in making clam chowder is to prepare all the necessary ingredients, including fresh clams (or canned clams if you prefer), potatoes, bacon, onion, celery, flour or cornstarch, milk or cream (or half-and-half). Start by washing and scrubbing your fresh clams thoroughly under cold running water before steaming them open. Once they are opened up place the meat in a bowl and discard the shells. For canned clams simply drain them and set aside with the other ingredients. Next dice your potatoes into small cubes along with onions and celery; cook these together in butter until they are lightly browned on the outside and tender on the inside. Now add your cooked clams as well as enough milk or cream (or half-and-half) to cover all of your ingredients in the pot. Let simmer for about 15 minutes or until your potatoes are soft but not too mushy; add additional liquid as needed if too much evaporates during cooking process. To thicken your soup mix together equal parts of flour or cornstarch with some cold water then pour into the pot while stirring constantly until thickened desired consistency has been reached; season with salt and pepper as desired.
With just a few simple steps anyone can make their own delicious batch of clam chowder at home! Start by gathering all of your necessary ingredients then proceed to steam open fresh clams (or using canned clams), dice up potatoes along with onions and celery before sautéing everything together in butter. Add milk/cream (or half-and-half) to cover everything before simmering; thicken it up using equal parts flour/cornstarch mixed with cold water then season with salt & pepper as desired before serving hot topped off with crackers crumbled over top! Not only does homemade clam chowder taste better than store bought but it’s also healthier since you know exactly what goes in it! So try out this recipe next time you’re feeling adventurous – you won’t regret it!
Clam Chowder
Ingredients
- 3 cans clams (6.5 oz) minced
- 1 pc onion (medium size) minced
- 2 stalks celery diced
- 2 pcs potatoes (large size) cubed
- 2 cups water
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-in-half cream
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp parsley flakes
Instructions
- In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
- In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
- Add vegetables and clam juice mixture. Simmer for 5 another minutes.
- Ready to serve!
Video
Notes
Nutrition
Why do people like to cook clam chowder at home?
Cooking clam chowder at home is a beloved tradition for many around the world. It’s a warm and comforting dish that has been passed down through the generations, with recipes and ingredients often changing depending on where you’re from. Not only is it delicious, but it’s also surprisingly easy to make and costs much less than dining out.
Plus, cooking at home allows people to customize their clam chowder according to their own tastes and preferences, ensuring that each bowl is unique. The combination of flavors and textures found in this classic soup – succulent chunks of clams, potatoes, onions, celery, cream or milk – are sure to tantalize taste buds all over the world.
Whether you prefer a creamy version or something light and brothy instead, cooking clam chowder at home gives you control over every aspect of the dish. Adding your own special ingredients like herbs or spices can take your chowder to the next level.
What kind of clams should I use for clam chowder?
When it comes to making a delicious, comforting clam chowder, the type of clams you use can make all the difference. For those looking for a rich, savory flavor and creamy texture, using fresh littleneck or cherrystone clams is the ideal choice. These types of clams are harvested from coastal areas and contain plenty of briny ocean flavor that provide just the right depth in your chowder. They also tend to be quite large in size and contain more meat than other kinds of clams, making them perfect for creating a hearty soup. Additionally, littlenecks and cherrystones have a sturdy shell that can withstand cooking without breaking apart easily. When selecting these types of clams for your chowder, look for ones that are closed tightly and still alive since this indicates freshness and quality.
How do I thicken clam chowder?
Thickening a delicious bowl of clam chowder can be done easily with just a few basic kitchen ingredients. A thick and creamy chowder is an absolute must for enjoying the classic flavors of fresh clams, potatoes, and onions. The key to making the perfect clam chowder is to ensure that you have the right ratio of liquid-to-thickeners when assembling your ingredients. To start with, use a combination of butter and flour as your base thickeners, which will help create a smooth texture for your soup. Additionally, you may want to add some heavy cream or half-and-half to give your chowder an added richness and depth. By following these simple steps, you can quickly create a delicious bowl of thick and hearty clam chowder that will satisfy even the pickiest eaters!
