Indulge in the comforting flavors of clam chowder, a classic dish that warms the heart and soul. This creamy soup, filled with tender clams, potatoes, and aromatic herbs, is perfect for any season. Whether you’re enjoying it on a cold winter evening or serving it at a summer gathering, this clam chowder recipe will impress your family and friends. Let’s dive into this delightful culinary journey that celebrates the ocean’s bounty!
Ingredients
– 4 slices of bacon, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 medium potatoes, diced
– 1 cup of clam juice
– 2 cups of heavy cream
– 2 cans (6.5 oz each) of chopped clams, drained
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving of clam chowder (about 1 cup) contains approximately:
– Calories: 400
– Protein: 12g
– Fat: 30g
– Carbohydrates: 25g
– Fiber: 3g
This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, cook the chopped bacon over medium heat until crispy.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced potatoes and clam juice to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
6. Once the potatoes are tender, stir in the heavy cream.
7. Add the chopped clams and thyme, and mix well.
8. Season with salt and pepper to taste.
9. Allow the chowder to simmer for an additional 5 minutes.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute bacon with turkey bacon for a lighter option or use vegetable broth instead of clam juice for a vegetarian version. Additionally, coconut milk can be used instead of heavy cream for a dairy-free alternative.
Serving and Pairings
Clam chowder pairs wonderfully with crusty bread, oyster crackers, or a fresh garden salad. A glass of white wine or a light beer complements the flavors beautifully.
Storage and Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or cream to restore its creamy texture. It is not recommended to freeze clam chowder, as the cream may separate upon thawing.
Cooking Mistakes
– Avoid overcooking the clams to prevent a rubbery texture.
– Do not skip the bacon, as it adds essential flavor.
– Use fresh clams for the best taste.
– Be careful not to boil the chowder after adding cream.
– Taste and adjust seasoning before serving.
Helpful Tips
– Use a Dutch oven for even heating.
– Chop all ingredients before starting for a smoother cooking process.
– Consider adding a splash of sherry for depth.
– Fresh herbs enhance flavor; don’t skip them!
FAQs
Can I make clam chowder in advance?
Yes, clam chowder can be made in advance. Prepare it a day ahead and store it in the refrigerator. Just remember to reheat it gently to maintain its creamy texture.
What kind of clams should I use?
Chopped canned clams are convenient, but fresh clams can elevate the flavor. If using fresh, steam them until they open and chop before adding to the chowder.
Can I use low-fat milk instead of cream?
While low-fat milk can be used, it will result in a thinner chowder. For a richer flavor, stick with heavy cream or half-and-half.
Is clam chowder gluten-free?
Yes, this clam chowder recipe is gluten-free as long as you ensure that the broth and other ingredients are free from gluten.
How can I thicken my clam chowder?
To thicken clam chowder, you can mash some of the potatoes in the pot or add a cornstarch slurry (cornstarch mixed with water) and simmer until thickened.
Conclusion
Clam chowder is a delightful dish that brings warmth and comfort to the table. With its creamy texture and rich flavors, it’s sure to become a favorite in your home. Whether enjoyed on a chilly day or as a special treat, this recipe is a must-try for seafood lovers. Enjoy every spoonful of this classic delight!
Clam Chowder
Ingredients
- 4 slices of bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium potatoes diced
- 1 cup of clam juice
- 2 cups of heavy cream
- 2 cans 6.5 oz each of chopped clams, drained
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and clam juice to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once the potatoes are tender, stir in the heavy cream.
- Add the chopped clams and thyme, and mix well.
- Season with salt and pepper to taste.
- Allow the chowder to simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
