My Best Clam Chowder is a rich, creamy, and comforting soup that delivers everything you want from a classic coastal favourite. Loaded with tender clams, hearty potatoes, and a silky, flavourful broth, this chowder is warm, satisfying, and deeply nostalgic. It’s the kind of recipe you come back to again and again.
Clam Chowder :
What makes this clam special is its balance—creamy without being heavy, savory with just a hint of sweetness from onions and clams. Perfect for chilly evenings, family dinners, or special occasions, this is a tried-and-true recipe that never disappoints.
History:
Clam chowder has its roots in New England, where early settlers adapted European fish stews using local clams, milk, and potatoes. Over time, New England clam chowder became famous for its creamy base, distinguishing it from tomato-based versions found elsewhere. Today, it remains one of America’s most iconic comfort soups.
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My Best Clam Chowder
Ingredients
- 2 cans (6.5 oz each) chopped clams, juice reserved
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup clam juice (including reserved juice)
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
Instructions
- Cook bacon in a large pot until crisp; remove and set aside, leaving drippings.
- Add onion to the pot and sauté until soft; add garlic and cook briefly.
- Stir in flour and butter to make a roux; cook for 1 minute.
- Add potatoes, bay leaf, and thyme; simmer until potatoes are tender.
- Stir in milk, cream, and clams; cook gently without boiling.
- Season with salt and pepper, remove bay leaf, and garnish with bacon.
Notes
- Do not boil after adding dairy.
- Use fresh clams if available for deeper flavour.
- Chowder thickens as it cools.
- Adjust cream-to-milk ratio to taste.
- Best served hot and fresh.
Tips for Clam Chowder :
- Yukon Gold potatoes give the creamiest texture.
- Add a splash of white wine for depth.
- Fresh thyme enhances flavor beautifully.
- Serve with crusty bread or crackers.
- Reheat gently to avoid curdling.
FAQs for Clam Chowder :
Q1: Can I use fresh clams instead of canned?
Yes, steam fresh clams and reserve their juice.
Q2: Is this chowder gluten-free?
Use cornstarch instead of flour for thickening.
Q3: Can I freeze clam chowder?
Freezing is not recommended due to the dairy.
Q4: How long does it keep in the fridge?
Up to 3 days when refrigerated properly.
Q5: Can I make it lighter?
Yes, use more milk and less cream.
Conclusion:
My Best Clam is a comforting bowl of coastal tradition, made rich, creamy, and deeply satisfying. Whether served as a main dish or a hearty starter, this chowder delivers classic New England flavor with every spoonful. It’s a recipe worth keeping and sharing.