Clam Chowder

Name: Clam Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices bacon (diced); 1 onion (chopped); 2 sticks celery (chopped); 2 garlic cloves (minced); 1 kg clams (freshly shucked or canned); 2 cups potatoes (peeled and diced); 3 cups clam juice; 2 cups milk (whole); 1 cup heavy cream; 3 tablespoons all-purpose flour; 2 tablespoons butter; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1 pinch cayenne pepper (optional); 2 tablespoons fresh parsley (chopped, for garnish)

60 min 6 servings Medium

All Recipes

Clam Chowder

Enjoy the rich and creamy taste of the best clam chowder, a classic comfort food perfect for any occasion.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Clam chowder is a beloved dish that has warmed the hearts and bellies of many on chilly days. Originating from the coastal regions, this creamy soup has become a staple comfort food across North America. The combination of tender clams, smoky bacon, and creamy broth creates a flavour profile that is both rich and satisfying. In this recipe, we will guide you through creating the best clam chowder, ensuring that each spoonful delivers a burst of flavour. Whether you're serving it as a hearty lunch or a dinner starter, this clam chowder is sure to impress family and friends alike.

Instructions

Cook the bacon

In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Pro tip: Crisping the bacon adds a smoky depth to the chowder.

Sauté the vegetables

Add the chopped onion, celery, and minced garlic to the bacon drippings. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Prepare the roux

Add the butter to the pot and melt. Stir in the flour, cooking for 2 minutes until a light golden roux forms. This will help thicken the chowder.

Pro tip: Cook the flour thoroughly to avoid a raw taste.

Build the chowder

Gradually whisk in the clam juice, ensuring there are no lumps. Add the diced potatoes and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.

Pro tip: Cut potatoes evenly to ensure they cook uniformly.

Add clams and dairy

Stir in the clams, milk, and heavy cream. Simmer gently for another 10 minutes. Do not boil, as this can cause the milk to curdle.

Pro tip: Fresh clams should reach an internal temperature of 145°F (63°C) to ensure they are cooked safely.

Season and serve

Season the chowder with salt, pepper, and cayenne (if using). Serve hot, garnished with crispy bacon and fresh parsley.

Pro tip: Adjust seasoning to taste, considering the saltiness of the bacon.

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Tips & Tricks

Use freshly shucked clams for the best flavour, or high-quality canned clams if fresh are unavailable.
Thickening with a roux ensures a smooth and creamy texture.
Adding bacon enhances the smoky depth of the chowder.
Garnish with fresh parsley for a pop of colour and freshness.

Frequently Asked Questions

Comment faire une chaudrée de palourdes?

Pour faire une chaudrée de palourdes, commencez par cuire du bacon, puis faites sauter des légumes, préparez un roux, ajoutez du jus de palourdes et des pommes de terre, puis incorporez des palourdes et des produits laitiers.

Quel type de pommes de terre utiliser pour la chaudrée de palourdes?

Utilisez des pommes de terre à chair ferme comme les Yukon Gold, qui gardent bien leur forme pendant la cuisson.

Peut-on congeler la chaudrée de palourdes?

Il est possible de congeler la chaudrée, mais la texture des pommes de terre et des produits laitiers peut changer après décongélation.

Combien de temps se conserve la chaudrée de palourdes au réfrigérateur?

La chaudrée de palourdes se conserve jusqu'à 3 jours au réfrigérateur.

Peut-on utiliser des palourdes en conserve?

Oui, les palourdes en conserve de haute qualité peuvent être utilisées si les palourdes fraîches ne sont pas disponibles.

Serving Suggestions

Serve this clam chowder with a side of crusty bread for dipping, allowing you to savour every last drop of the creamy broth. Pair it with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the rich flavours of the dish. This chowder can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavours to meld beautifully. Reheat gently on the stovetop over low heat, stirring occasionally to maintain its creamy consistency.