Classic Clam Chowder Recipe

Name: Classic Clam Chowder
Ingredients: 2 slices thick-cut bacon, cut into small dice; 1 large onion, cut into medium dice; 0.5 teaspoon dried thyme leaves; 2 bay leaves; 1.5 cups leftover mashed potatoes; 2 (8 ounce) bottles clam juice; 4 (6.5 ounce) cans minced clams (clams and juice separated); 1 cup water; 9 new potatoes, cut into 1/2 -inch cubes; 0.5 cup heavy cream; 2 tablespoons minced fresh parsley; Salt and pepper, to taste

Clam Chowder with Bacon

Servings: 8

Ingredients:

2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
teaspoon dried thyme leaves
2 bay leaves
1 cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9 new potatoes, cut into -inch cubes
cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Directions:

In a large soup kettle, fry the bacon over medium heat until it crisps, about 5 minutes. Remove the bacon and set it aside.
Keep 2 tablespoons of the bacon fat in the pan. If necessary, add oil to make up the 2 tablespoons.
Add the diced onion to the pan and saut until soft, about 5 minutes.
Add thyme and bay leaves. Cook for another 30 seconds or until fragrant.
Whisk in the mashed potatoes, clam juice (from both the bottled and drained clams), and 1 cup of water.
Stir in the new potatoes and bring the mixture to a simmer. Reduce the heat and let it simmer, partially covered, until the potatoes are tender, about 10 minutes.
Add the clams, heavy cream, and fresh parsley. Season with salt and pepper to taste.
Heat the soup through, then serve, garnishing each bowl with the reserved bacon.

Nutrition Facts (per serving):

Calories	323
Fat	9g
Saturated Fat	4g
Cholesterol	87mg
Sodium	552mg
Total Carbohydrate	33g
Dietary Fiber	3g
Protein	28g
Vitamin C	38mg
Calcium	124mg
Iron	27mg
Potassium	1192mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe.

Origin Story

The origins of clam chowder can be traced back to the Northeastern United States, particularly New England, where it became a regional favorite. The dish was born out of necessity during colonial times, where settlers would make use of the local seafood, including clams, and combine them with ingredients they had readily available, such as potatoes and onions. Its believed that the term chowder comes from the French word chaudire, referring to a type of cauldron used for cooking soups and stews. Over the years, clam chowder evolved into a comforting, creamy soup that has become synonymous with coastal cuisine.

Regional Variations

While New England clam chowder is the most famous variety, there are several regional differences in clam chowder recipes. The New England version, often called "white chowder," is known for its creamy base, made with milk or cream. This version contrasts sharply with the Manhattan clam chowder, which uses a tomato base, resulting in a completely different flavor profile. Other variations include the Rhode Island clam chowder, which is brothy and light, rather than creamy. The New England style, with its rich and velvety texture, remains the most beloved and widely recognized.

Difference from Similar Dishes

What distinguishes clam chowder from other similar seafood soups, such as lobster bisque or seafood chowder, is its focus on clams as the star ingredient. While a lobster bisque is often made with a rich, buttery broth and is more delicate in flavor, clam chowder is heartier and more rustic, with the briny, savory taste of clams at the forefront. Seafood chowders may incorporate other types of shellfish or fish, but clam chowder typically keeps clams as the sole focus, making it a unique and comforting dish in its own right.

Where It's Served

Clam chowder is typically served in New England-style seafood restaurants, and its especially popular along the northeastern coast of the United States. Its often enjoyed as a starter or appetizer, though it can be a filling meal on its own. One popular way to serve clam chowder is in a bread bowl, which soaks up the rich broth and adds an extra layer of flavor and texture. Outside of New England, clam chowder has become a staple in many seafood restaurants around the country, beloved for its creamy consistency and satisfying taste.

Fun Facts

New England clam chowder is so iconic that it was once declared the official state soup of Massachusetts.
The first recorded recipe for clam chowder appeared in the 18th century, though variations existed long before then.
Clams have been an essential part of the local diet for Native American tribes in the Northeast for centuries, and they were a key ingredient in early versions of clam chowder.
In some areas, clam chowder is often served with oyster crackers, small, crispy crackers that are perfect for dunking into the creamy soup.
The soup is sometimes garnished with crispy bacon, which adds a savory crunch to the rich and creamy chowder.

Whether youre enjoying it on a chilly day by the sea or in the comfort of your own home, clam chowder offers a taste of tradition and coastal charm. Its rich history, variations, and comforting qualities make it a timeless favorite.

FAQ about Classic Clam Chowder Recipe

Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months, though the texture may change slightly after thawing.

Yes, you can make this clam chowder a day ahead of time. In fact, it often tastes even better the next day as the flavors have time to meld together. Store it in the refrigerator and reheat gently on the stove when ready to serve.

Yes, you can use fresh clams if you prefer. You would need to steam the clams, then chop them up and use the cooking liquid as a substitute for the clam juice in the recipe. Be sure to strain the clam broth to remove any grit before adding it to the soup.

If you prefer a thicker chowder, you can either mash some of the potatoes directly in the soup or add a cornstarch slurry (mixing cornstarch with water) to the broth. Alternatively, you can reduce the soup over low heat to concentrate the flavors and thicken it.

Clam chowder is delicious on its own or served with crusty bread, crackers, or a side of roasted vegetables. You could also serve it with a simple green salad for a well-rounded meal.

Yes, you can substitute different types of potatoes, such as Yukon Gold or Russet potatoes. However, the texture of the chowder may vary depending on the type of potato you use. Waxy potatoes like red potatoes will hold their shape better, while starchy potatoes will break down more, making the soup creamier.

Yes, you can substitute skim milk or half-and-half for heavy cream. Keep in mind, however, that the chowder may be less rich and creamy if you use a lighter milk option.

Yes, you can add other seafood such as shrimp, scallops, or fish to the chowder for extra flavor. Just be sure to adjust the cooking time to avoid overcooking the seafood.

This recipe is naturally gluten-free, as it does not contain any wheat or gluten-based ingredients. However, be sure to check that any additional ingredients, such as bacon or broth, are gluten-free if you're preparing it for someone with gluten sensitivity.

To make this clam chowder dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also use dairy-free butter or olive oil in place of regular butter.

Comments

Joshua Thomas

01/23/2024 10:51:27 PM

Delicious, slightly thin consistency, but easily fixable.

Larry Diaz

07/31/2023 09:39:12 AM

This dish was decent, but I found it a bit lacking in flavor. I was hoping for a rich and creamy texture similar to what you would find in a restaurant. While it was thick, it didn't quite reach the level of creaminess that I was expecting. I believe it could have used an extra ingredient to elevate the overall taste.