Creamy Clam Chowder Recipe Ingredients

Welcome, fellow foodies!

I’m here to share the best chowder recipe that’ll truly satiate your clam cravings. The recipe that you’ve been craving during the cold months.

Whether you prefer using fresh clams or the convenience of canned clam, I’ve got the nuances of making chowder down to an art.

From harnessing the richness of bottled clam juice and broth to getting that creamy chowder texture and even tips on when to add the clams, cook bacon, and infuse with fresh thyme – this best New England clam chowder is a culinary delight. I swear, it’s the best I’ve made!

Forget corn chowder or Manhattan clam chowder. Once you taste this, you’ll know what good chowder is all about! It’s a recipe that you’ll keep coming back for more.

So, let’s use fresh ingredients and make magic in the kitchen together!

Creamy Clam Chowder Recipe Ingredients

Before I made this recipe, I made sure to gather all the necessary ingredients for the chowder soup. This includes chopped clams, of course!

My tip – use canned clams if you don’t have fresh one. I usually add a cup of clam or two, but if you’re a seafood lover like me, feel free to add more. I’m sure you’ll love this recipe!

You’ll also need some fresh vegetables – potatoes, onions, and celery are my go-to choices. Grab some butter and flour too; we’ll use these to make a roux that gives our chowder its signature creamy texture.

Don’t forget the liquids! We’ll be using both milk and half and half. Then for the clam broth, add a bottle of clam juice to get that deliciously rich flavor. Don’t like too much liquid? Reduce it to a cup of clam juice.

Add bacon to garnish your soup. And finally, seasonings: salt, pepper, and thyme should do the trick. I swear, it’s the best chowder I’ve ever made!

Once I’ve gathered everything on my kitchen counter, it’s time to start cooking!

Preparing the Clams and Vegetables

Starting off with the veggies – let’s keep it simple. A good rinse, chop ’em up bite-sized. After all, when following a great recipe like this, you don’t want dirt crashing the party, right?

Now, for the star show – the clams! I love clam, so I make sure I give them a good scrub under cold water. It’s not the fun part of this delicious clam soup journey, but trust me, it’s worth every second.

When it’s their turn to shine, into the boiling water they go. Watch them closely, you want them to just open up – around 7-10 minutes should do it. Once they’re open, scoop ’em out ASAP. Quick heads-up: if they don’t open, it’s a no-go. Chuck them out.

With all your prepped ingredients ready to roll, it’s time to whip up the most restaurant-worthy chowder soup base. If this is your first time making chowder, you’re in for a treat. Let’s get this New England style magic going!

Assembling the Soup

Now that we’ve got our ingredients prepped, let’s get down to assembling the soup.

First, I’ll melt some butter in a large pot over medium heat. Once it’s sizzling, I’ll toss in my onions and celery, sautéing them until they’re soft and translucent. This usually takes about 5 minutes.

Then, I’ll stir in the flour to make a roux base for the soup.

Next, I’ll slowly pour in my clam juice and give everything a good stir to ensure there are no lumps left from the flour. Once that’s smooth, it’s time to add the diced potatoes and clams along with their juice into the pot.

I’ll simmer this mix until the potatoes are tender – about 15 minutes is just right!

Cooking and Simmering Process

After the potatoes have softened, you’ll want to pour in the heavy cream and season with salt and pepper, allowing it all to simmer for another 5 minutes until it’s heated through. This is where the magic happens! The soup starts to thicken slightly due to the starch released by the potatoes.

Here are a couple of tips for this stage:

• Make sure your heat is low: You don’t want to scorch or burn your beautiful chowder. A gentle simmer is key.
• Stir often: To prevent any sticking at the bottom of your pan, make sure you’re stirring every now and again.

Trust me, patience pays off here. Once everything’s heated through and well-blended, you’re ready for a taste of heaven!

Tips and Serving Suggestions

When it comes to serving up your creamy delight, you’ve got a few options.

I personally love the traditional way of ladling the clam into a hollowed-out sourdough bread bowl. The crusty exterior and soft interior absorb all that delicious broth, creating an edible bowl that’s just as satisfying as the soup itself.

Don’t forget to add the bacon and some fresh parsley on top for color and a burst of freshness. If you’re feeling adventurous, try sprinkling in some crispy bacon bits or shredded cheese for extra flavor.

And keep this tip in mind: always serve your chowder hot! Nothing beats a steaming bowl of creamy clam soup on a cold day.

Just remember to save room for seconds because trust me, you’ll want them!

Frequently Asked Questions

Conclusion

I’ve shared my favorite creamy clam soup recipe with you and I’m sure you’ll love it.

Don’t be afraid to make it your own by adding different spices or veggies.

If you followed the recipe exactly as I written above, I’m sure you and your family will enjoy it. And once you do, please don’t forget to rate this recipe below.

If you haven’t tried this recipe yet, go go ahead, whip up a batch of this delicious soup and bring some warmth to your table tonight.

Creamy Clam Chowder Recipe Ingredients

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Recipe by Big Mama Course: SoupsCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 2 cans 2 (6.5 oz each) chopped clams in juice

• 1 cup 1 finely chopped onion

• 1 cup 1 finely chopped celery

• 2 cups 2 cubed potatoes

• 1 cup 1 chopped carrots

• 3/4 cup 3/4 chopped bacon

• 2 tablespoons 2 all-purpose flour

• 1/2 teaspoon 1/2 salt

• 1/2 teaspoon 1/2 white pepper

• 4 cups 4 half-and-half cream

• Chopped fresh parsley, for garnish

Directions

• In a large pot, cook the bacon until crispy. Remove the bacon, leaving the fat behind.
• In the same pot, sauté the onion and celery in the bacon fat until tender.
• Stir in the flour, salt, and white pepper. Cook and stir until the mixture is smooth and bubbly.
• Gradually add the clam juice from the cans, potatoes, carrots, and half of the cooked bacon. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
• Add the clams and the half-and-half cream to the pot. Cook and stir until the soup is heated through.
• Garnish with the remaining bacon and fresh parsley before serving.

Equipment

• Large pot
• Knife
• Cutting board
• Stirring spoon