Best 13 Steamer Clam Chowder Recipes

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Steamer clam chowder is a hearty, flavorful dish that is perfect for a cold day. It is made with fresh steamer clams, potatoes, onions, celery, and butter, and is thickened with flour and milk. Clam chowder is a classic New England dish, but it is enjoyed all over the world. There are many different recipes for clam chowder, but they all share a few common ingredients and techniques. In this article, we will explore some of the best recipes for steamer clam chowder, and provide tips on how to make the perfect bowl of chowder.

Here are our top 13 tried and tested recipes!

THE BEST CLAM CHOWDER



The Best Clam Chowder image

This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It's easier than you think and totally worth the extra effort!

Provided by Erica Walker

Categories     Soup

Time 1h30m

Number Of Ingredients 15

3/4 cup butter (melted)
1 cup flour
1 cup celery (finely diced)
1 cup onions (finely diced)
1 cup leeks (finely diced)
3 cups red potatoes (diced (if you like a thinner clam chowder use less))
3/4 tablespoon ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 cups chicken broth
3/4 cup clam juice
2 quarts half & half
3/4 cup clams (chopped, see post above for fresh clam instructions, you can also use canned clams)

Steps:

  • Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.
  • In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
  • Add all the remaining ingredients EXCEPT the butter/flour mixture, half & half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
  • Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
  • Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.

Nutrition Facts : Carbohydrate 39 g, Protein 10 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 109 mg, Sodium 1443 mg, Fiber 3 g, Sugar 4 g, Calories 521 kcal, ServingSize 1 serving

STEAMER CLAM CHOWDER RECIPE - (4.1/5)



Steamer Clam Chowder Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt if needed
Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onion, celery, thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the clam chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Ladle the clm chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMER CLAM CHOWDER



Steamer Clam Chowder image

Provided by Jasper White

Categories     Pork     Potato     Shellfish     Clam

Yield Makes about 11 cups; serves 10 to 12 as a first course or 6 to 8 as a main course

Number Of Ingredients 15

5 pounds small to medium soft-shell clams (steamers)
2 cups water
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
2 dried bay leaves
1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 1/2 cups heavy cream (or up to 2 cups if desired)
Freshly ground black pepper
Kosher or sea salt, if needed
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

Steps:

  • 1. Fill two large pots (or two sinks) with cold water. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Rinse the first pot and fill it again. Move the clams around again, then transfer them back to the clean pot. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. The process should take four or five soakings.
  • 2. Put the 2 cups water in an 8-quart pot, cover, and bring to a rolling boil. Quickly but gently place the clams in the pot and cover again. After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly - but be gentle, the shells are very brittle and crack easily. Cover and continue to steam for another 4 to 5 minutes. (The broth will most likely overflow just as the clams have finished cooking.) All the clams should be open; if not, steam them a minute or two longer. Remove the clams and strain the broth; you should have 4 cups.
  • 3. When the clams are cool, remove them from the shells and cut off the siphons, as well as the protective skin that covers each siphon, and discard. (You should have about 1 pound of clam meat.) Cover and refrigerate until later.
  • 4. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. With a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  • 5. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
  • 6. Add the potatoes and the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, or until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
  • 7. Remove the pot from the heat. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Try not to stir too often, because you don't want to break open the clam bellies. Warm the cracklings in a low oven (200°F) for a few minutes.
  • 9. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped parsley and minced chives.

CLAM CHOWDER



Clam Chowder image

Provided by Alton Brown

Time 40m

Yield 4 large servings

Number Of Ingredients 10

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

Steps:

  • In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
  • In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
  • Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

OLD-FASHIONED CLAM CHOWDER



Old-Fashioned Clam Chowder image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 to 3 pounds soft-shell or steamer clams (30 to 40 clams) in the shell
1 cup salt mixed with 12 cups cold water
2 ounces salt pork, pancetta or blanched bacon (see note), diced
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 or 3 medium potatoes, peeled and cubed (about 2 1/2 cups)
Freshly ground black pepper to taste
2 bay leaves
2 cups whole milk
1/2 cup evaporated milk or light cream
Salt to taste
1/4 cup chopped fresh chives or flat-leaf parsley
Common crackers, optional

Steps:

  • Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
  • Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
  • Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
  • Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
  • Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
  • Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

CHEESY CLAM CHOWDER



Cheesy Clam Chowder image

I never thought I'd be able to duplicate the excellent taste of hearty clam chowders found in many restaurants, but this recipe proved me wrong. The dill makes it extra-special.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

2 cups chicken broth
2 cans (6-1/2 ounces each) chopped clams, undrained
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 celery ribs, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill or 1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
1 cup cubed process cheese (Velveeta)
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheese; heat through until cheese is melted. Stir in bacon just before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1003mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

CLAM CHOWDER



Clam Chowder image

Make and share this Clam Chowder recipe from Food.com.

Provided by Molly53

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 quart soft-shell clam, lightly steamed (just until the shells open)
1 onion, chopped
3 medium potatoes, diced
2 tablespoons parsley, chopped
1/4 lb butter
2 cups milk
salt and black pepper

Steps:

  • Melt butter in a saucepan, add onion and cook until tender but not brown.
  • Add potatoes and just enough water to cook potatoes (about ten minutes).
  • When potatoes are tender add parsley, salt and pepper, and clams with their juice.
  • Just before serving add 2 cups milk and heat but do NOT boil.

Nutrition Facts : Calories 416.8, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 234.7, Carbohydrate 36.5, Fiber 4, Sugar 2.5, Protein 7.8

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories     Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

  • In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
  • Remove clams from the pot and set aside to cool.
  • Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
  • In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
  • Add clam liquor and cook till potatoes are tender.
  • In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
  • The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

NEW ENGLAND CLAM CHOWDER FOR TWO



New England Clam Chowder for Two image

A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 20m

Yield 2

Number Of Ingredients 11

2 strips bacon strips, chopped
2 stalks celery, diced
1 small onion, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can diced potatoes, drained
1 (10.5 ounce) can clam juice
1 (6.5 ounce) can chopped clams
1 cup whole milk
Salt to taste
Ground white pepper to taste
1 cup Oyster crackers

Steps:

  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.
  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.
  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 69.8 g, Cholesterol 95.4 mg, Fat 26 g, Fiber 5.7 g, Protein 38.9 g, SaturatedFat 8.3 g, Sodium 2175.6 mg, Sugar 9.7 g

JASPER'S NEW ENGLAND CLAM CHOWDER



Jasper's New England Clam Chowder image

This chowder comes from Jasper White, chef and proprietor of numerous restaurants, including Summer Shack in Cambridge, Massachusetts. Use the freshest clams possible, and if you need to supplement the chowder with commercially prepared broth, make sure that it is made with juice from fresh clams.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 14

4 ounces salt pork, rind removed and cut into 1/3-inch pieces
2 tablespoons unsalted butter
2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 stalks celery (4 ounces), cut into 1/3-inch pieces
5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons)
2 dried bay leaves
2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
4 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 1/2 cups heavy cream (or up to 2 cups, if desired)
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley, for garnish
2 tablespoons minced fresh chives, for garnish

Steps:

  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside.
  • Add butter, onions, garlic, celery, thyme, and bay leaves. Saute, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes.
  • Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
  • Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved salt-pork cracklings.

Tips:

  • Select the freshest clams possible. Fresh clams should have a briny smell and tightly closed shells. Avoid clams with cracked or broken shells.
  • Clean the clams thoroughly before cooking. Scrub the clams under cold water with a stiff brush to remove any dirt or debris. Remove the clam's beard, a small, stringy piece of flesh that protrudes from the shell.
  • Use a variety of vegetables in your chowder. Common vegetables used in clam chowder include celery, onion, carrot, and potato. You can also add other vegetables, such as corn, peas, or leeks.
  • Choose your preferred type of milk or cream. Clam chowder can be made with whole milk, skim milk, or heavy cream. You can also use a combination of milk and cream.
  • Season the chowder to taste. Clam chowder should have a balance of flavors, including salt, pepper, and herbs. You can also add other seasonings, such as garlic, paprika, or cayenne pepper.
  • Serve the chowder hot with crusty bread or crackers. Clam chowder is a hearty and satisfying soup that is perfect for a cold day.

Conclusion:

Clam chowder is a classic New England dish that is enjoyed by people of all ages. It is a versatile soup that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you prefer a traditional clam chowder or a more modern version, you are sure to find a recipe that you will love. So next time you are looking for a delicious and comforting soup, give clam chowder a try.

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