Name: Clam Chowder Recipe: Creamy and Comforting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 6.5 oz cans chopped clams, juice reserved; 4 slices bacon (chopped); 1 medium onion (diced); 2 celery stalks (diced); 2 cloves garlic (minced); 2 medium potatoes (diced); 3 cups low-sodium chicken broth; 1 cup heavy cream; 1 cup whole milk; 2 tbsp all-purpose flour; 1 tsp dried thyme; 1 bay leaf; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional); Optional: Parsley (oyster crackers); Suggested Pairings: Crusty bread (white wine)

Introduction

Table of Contents

Clam Chowder is a classic New England dish, perfect for cozy dinners, gatherings, or comforting meals. Its tender clams, creamy broth, and hearty potatoes create a rich, soul-warming soup that’s both satisfying and timeless. Presented in a white ceramic bowl, garnished with fresh parsley or oyster crackers, this Clam Chowder offers a classic, inviting aesthetic. This recipe delivers a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a hearty, flavorful dish.

Ingredients

For the Clam Chowder:

2 (6.5 oz) cans chopped clams, juice reserved
4 slices bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced (about 2 cups)
3 cups low-sodium chicken broth
1 cup heavy cream
1 cup whole milk
2 tbsp all-purpose flour
1 tsp dried thyme
1 bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)

For Serving:

Optional: Chopped fresh parsley, oyster crackers
Suggested Accompaniments: Crusty bread, green salad
Suggested Pairings: White wine (Chardonnay), sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large pot or Dutch oven, cutting board, knife, wooden spoon

Step-by-Step Process

Cook Bacon: In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, leaving fat in the pot.
Sauté Vegetables: Add onion, celery, and garlic to the bacon fat. Cook for 5-6 minutes until softened, stirring occasionally.
Add Flour: Sprinkle flour over vegetables; stir for 1-2 minutes to form a roux.
Build Soup: Add reserved clam juice, chicken broth, potatoes, thyme, bay leaf, salt, black pepper, and cayenne (if using). Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are tender, stirring occasionally.
Finish Soup: Stir in heavy cream, milk, and chopped clams. Simmer for 5 minutes until heated through (do not boil). Remove the bay leaf. Taste and adjust the seasoning with more salt or pepper if needed.
Serve: Ladle chowder into a white ceramic bowl. Garnish with bacon, parsley, or oyster crackers. Serve hot with crusty bread, green salad, white wine, or sparkling water.

Tips for Better Clam Chowder

Use canned clams for convenience; fresh clams (about 2 lbs, steamed and chopped) work for authenticity.
Cook bacon slowly to render fat evenly for a flavorful base.
Dice potatoes uniformly for even cooking; avoid overcooking to maintain texture.
Stir flour thoroughly to avoid lumps in the roux.
Add cream and milk at the end to prevent curdling; heat gently.
Taste before serving; adjust seasoning as broth and clams vary in saltiness.
Serve immediately for the best texture and warmth.
Enhance aesthetic: Serve in a white ceramic bowl, and garnish with vibrant parsley or oyster crackers for a classic look.

Variations and Customization

Vegetarian Clam Chowder: Omit clams and bacon; use vegetable broth and 2 cups sautéed mushrooms for umami.
Vegan Clam Chowder: Follow the vegetarian version; replace cream and milk with coconut milk and use vegan butter for sautéing.
Gluten-Free Clam Chowder: Replace flour with 1 tbsp cornstarch mixed with 2 tbsp water; ensure broth is gluten-free.
Low-Sodium Clam Chowder: Use low-sodium broth and clams; reduce salt to 1/4 tsp and omit bacon or use low-sodium turkey bacon.
Spicy Clam Chowder: Increase cayenne to 1/2 tsp or add 1 diced jalapeño with vegetables.
Corn Clam Chowder: Add 1 cup of corn kernels with potatoes for sweetness.
Light Clam Chowder: Replace heavy cream with half-and-half and reduce to 1/2 cup.
Manhattan Clam Chowder: Swap cream and milk for 1 (15 oz) can of diced tomatoes and 1 cup of tomato juice.

Storage and Serving Tips

Store in an airtight container in the fridge for 3-4 days.
Reheat on the stovetop over low heat with a splash of milk or broth, stirring gently; avoid boiling.
Freeze (without garnishes) for 2 months; thaw in the fridge before reheating (note: cream may separate slightly).
Serve hot for best flavor; avoid room temperature for over 2 hours due to dairy and seafood.
Use leftovers as a base for seafood casseroles or pasta sauce.
Pair with light sides like salad to balance richness.
Presented in a white ceramic bowl with garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (1.5 cups each):

Calories: 380 kcal
Total Fat: 24g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 920mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugars: 5g
Protein: 16g
Vitamin A: 15% Daily Value
Vitamin C: 20% Daily Value
Calcium: 15% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. These are high in fat and sodium; try vegetarian or low-sodium versions. Serve with vegetables for balance.

Conclusion

This Clam Chowder recipe offers a creamy, comforting meal perfect for any occasion. It transforms simple ingredients into a New England classic. Its straightforward preparation and classic presentation make it a favorite. The tender clams and rich broth, with crisp garnishes, delight every time. It’s sure to be a cherished recipe, loved for its timeless appeal.