There’s something about a steaming bowl of clam chowder that feels like a hug from the inside—maybe it’s the creamy texture, or the briny burst of the ocean in every bite. I remember my first taste during a foggy New England trip; the warmth cut through the chill like a cozy blanket. Now, whether it’s a cold winter night or a rainy afternoon, this easy recipe brings that same comfort home, making you almost forget where you are—except for the clinking spoon and the inviting aroma that fills the room.
Steps
- Cook the bacon over low heat until crispy, then set it aside to cool. Once cooled, chop the bacon into pieces and reserve 2 tablespoons of the bacon drippings.
- In the same pot, add the reserved bacon drippings and butter over medium heat. Add diced onions and celery, stirring them for 5-6 minutes until softened. Incorporate the garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for an additional minute.
- Stir in the flour and cook for 2 minutes, ensuring the raw flour taste is gone. Gradually add the chicken broth while stirring continuously, followed by the half-and-half, maintaining a smooth consistency.
- Mix in the chicken bouillon cube and introduce the bay leaf. Add the reserved clam juice to the pot, bringing everything to a gentle boil, then reduce to a simmer for 20 minutes, stirring occasionally.
- Peel and dice the potatoes, then add them to the pot. Let the chowder simmer on low heat for another 20-25 minutes, until the potatoes are tender.
- Add the clams and let them heat through for about 5 minutes. Remove the bay leaf before serving.
- Ladle the chowder into bowls and garnish with freshly chopped parsley, cracked pepper, and the reserved bacon pieces.
Ingredients
- 6 strips of thick-cut bacon (or salt pork as a substitute)
- 2 tablespoons of butter
- 1 medium yellow onion, diced
- 2 ribs of celery, diced
- 3 cloves of garlic, minced
- 1 teaspoon of hot sauce (or ½ teaspoon of Tabasco sauce)
- 1 teaspoon of Worcestershire sauce
- 1/3 cup of flour
- 1 cup of chicken broth
- 3 cups of half and half
- 8 ounces of clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ pounds of potatoes (Yukon Gold, red, or russet)
- 3 (6.5 oz.) cans of chopped clams, with juices reserved
- Fresh parsley for garnish
- Freshly cracked pepper for garnish
- ½ teaspoon each: dried oregano, dried parsley
- ¼ teaspoon each: dried thyme, salt
- 1/8 teaspoon each: smoked paprika, pepper
Nutritional Values
Calories: 2529kcal | Carbohydrates: 207g | Protein: 63g | Fat: 162g | Saturated Fat: 81g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 54g | Trans Fat: 0.9g | Cholesterol: 414mg | Sodium: 4482mg | Potassium: 4149mg | Fiber: 18g | Sugar: 45g | Vitamin A: 4140IU | Vitamin C: 144mg | Calcium: 963mg | Iron: 9mg
FAQ
- Can I use canned clams instead of fresh ones?
- Absolutely! The recipe accommodates both canned and fresh clams. Canned clams are a convenient option and allow you to add a generous amount of clams without breaking the bank.
- What type of potatoes work best for clam chowder?
- Yukon Gold potatoes are recommended for their creamy texture, but red potatoes are also a great choice as they maintain their shape well. Russet potatoes can be used, but they tend to break down more due to their starchy nature.
- How can I adjust the thickness of the chowder?
- The thickness of the chowder can be controlled by the simmering time. The longer it simmers, the thicker it becomes. It’s important to simmer for at least 20 minutes before adding the potatoes, as overcooking them might cause them to fall apart.
- Can I freeze the clam chowder?
- While the chowder can be frozen, the consistency might change upon reheating due to its dairy content. It’s best to let it thaw in the refrigerator before reheating, and be cautious not to overcook the potatoes prior to freezing.
- What can I use as a substitute for Worcestershire sauce?
- If you’re out of Worcestershire sauce, soy sauce can be used as an alternative. Both add an umami flavor to the chowder without being overpowering.
Tips
- Control the consistency of your chowder by adjusting the simmering time. The longer it simmers, the thicker it becomes. It’s best to let it reduce and concentrate for at least 20 minutes before adding potatoes to avoid overcooking them.
- Enhance the flavor subtly with hot sauce and Worcestershire sauce. These ingredients add depth without making the chowder spicy or altering the taste significantly. Soy sauce can be a substitute for Worcestershire sauce if needed.
- For a creamy texture, use Yukon Gold potatoes, which hold up well in soups. If you prefer a firmer texture, red potatoes are a great alternative. Be cautious with starchy Russet potatoes as they may fall apart more easily.
- If using fresh clams, ensure they are thoroughly cleaned and steamed before chopping. Pair this clam chowder with crusty, airy No Knead Bread for the perfect accompaniment.
Equipment
- 4.5 Quart Dutch Oven – Essential for making the soup.
- Silicone Spatula – Useful for scraping and mixing without damaging cookware.
- Measuring Spoons – Magnetic ones can be particularly handy for organization.
- Pinch Bowls – For pre-measuring and organizing ingredients.
- Soup Ladle – For serving the chowder.
- 16 oz. Storage Containers – For storing or freezing leftovers, especially ones that are leak-proof and microwave-safe.
