Traditional Clam Chowder – Easy Recipe for a Seafood Delight

Try this traditional Clam Chowder recipe for a delicious seafood soup. Simple to make and packed with flavor, it’s a must-try.

Overview of Clam Chowder:

Clam chowder is a thick and creamy soup that is typically made with clams, potatoes, and cream or milk. It is a popular dish in the coastal regions of the United States, particularly in New England.

Benefits of Clam Chowder:

Not only is clam chowder delicious, but it also offers a variety of health benefits. Clams are an excellent source of protein, vitamin B12, and iron, while the potatoes in the soup provide complex carbohydrates and fiber.

Types of Clam Chowder:

There are several different types of clam chowder, including New England Clam Chowder, which is made with cream, and Manhattan Clam Chowder, which is made with tomatoes.

List of Ingredients:

• 2 cups fresh clams
• 2 cups diced potatoes
• 1 cup diced onions
• 1 cup diced celery
• 1 cup heavy cream or milk
• 4 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Substitutions and Variations:

• Clams can be substituted with canned clams or other seafood such as shrimp or scallops.
• You can use half-and-half or whole milk instead of heavy cream.
• For a low-carb option, you can use cauliflower instead of potatoes.

Preparing the Clams:

1. Rinse the clams under cold running water to remove any sand or debris.
2. In a large pot, bring about 2 quarts of water to a boil.
3. Add the clams to the pot and cover it with a lid.
4. Cook for about 5 minutes or until the clams have opened.
5. Remove the clams from the pot and reserve the cooking liquid.
6. Once the clams are cool enough to handle, remove the meat from the shells and chop it into small pieces.

Making the Soup Base:

1. In a large pot, melt the butter over medium heat.
2. Add the onions, celery, and potatoes, and cook until the vegetables are soft, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat.
4. Gradually pour in the reserved clam cooking liquid, constantly stirring to prevent lumps from forming.
5. Bring the mixture to a simmer and cook for about 10 minutes or until the soup has thickened.

Combining the Ingredients:

1. Add the chopped clams and cream or milk to the pot, and stir to combine.
2. Season the chowder with salt and pepper to taste.
3. Simmer for an additional 5 minutes or until the clams are heated through, and the soup is hot.

Serving Suggestions

Serve the clam chowder in bowls, garnished with fresh parsley or chives. Serve with crackers or bread on the side.

This recipe for clam chowder provides a comforting and hearty meal that is perfect for a chilly day. With its thick and creamy texture and its flavors of clams, potatoes, and cream, it’s a classic and delicious soup.

Additional tips and tricks:

• For a richer flavor, you can add a cup of white wine to the pot when cooking the clams.
• If you prefer a thicker chowder, add more flour or cornstarch.
• For a spicier chowder, add red pepper flakes or cayenne pepper to taste.

Enjoy your homemade Clam Chowder recipe!