Best 2 Rich Clam Chowder Recipes

Clam chowder is a classic New England dish that is perfect for a cold winter day. It is a creamy soup made with clams, potatoes, celery, onions, and bacon. There are many different variations of clam chowder, but the New England version is the most popular. It is typically made with a white or cream-based broth, and it is often served with oyster crackers. If you are looking for a delicious and hearty soup that is sure to warm you up, then you need to try the New England clam chowder.

Let's cook with our recipes!

RICH CLAM CHOWDER

Rich Clam Chowder image

"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." -Teresa Dastrup, Meridian, Idaho.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 22 servings (1 cup each).

Number Of Ingredients 12

Ingredients

6 cups diced peeled red potatoes
3 large onions, finely chopped
6 celery ribs, finely chopped
3 cups water
6 cans (6-1/2 ounces each) minced clams
1-1/2 cups butter, cubed
1-1/2 cups all-purpose flour
8 cups half-and-half cream
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
3 teaspoons salt
1/4 teaspoon pepper

Steps:

In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture., Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 318 calories, Fat 21g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 675mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Rich & Creamy Mushroom

Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium carrots (peeled and diced (about 1 cup))
2 stalks celery (diced (about 1 cup))
1/2 teaspoon dried thyme or 5-6 fresh thyme stems
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups Yukon Gold potatoes (washed and cut into 1/2-inch dice (about 1 pound))
6 ounces white button mushrooms (chopped (about 2 cups))
3 ounces oyster mushrooms (chopped (about 1 cup))
1 cup Silk® Unsweetened Soymilk
2 teaspoons red wine vinegar
Fresh parsley
Oyster crackers
Sliced button mushrooms

Steps:

Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

Tips:

Use fresh clams: Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
Don't overcrowd the pot: When cooking the clams, don't overcrowd the pot. This will prevent the clams from cooking evenly.
Cook the clams until they open: Cook the clams until they open. This will ensure that they are cooked through.
Use a good quality clam juice: The clam juice you use will make a big difference in the flavor of your chowder. Be sure to use a good quality clam juice.
Add vegetables: Vegetables such as potatoes, carrots, and celery add flavor and texture to the chowder. You can also add other vegetables, such as corn or peas.
Season the chowder to taste: Season the chowder with salt and pepper to taste. You can also add other seasonings, such as garlic powder or onion powder.
Serve the chowder hot: Clam chowder is best served hot. You can garnish it with chopped parsley or crumbled bacon.

Conclusion:

Clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and there are many different recipes to choose from. Whether you like your chowder creamy or brothy, with or without vegetables, there's a recipe out there that's perfect for you. So next time you're looking for a comforting and delicious soup, give clam chowder a try.