Clam Chowder
Cozy Up with Classic Clam Chowder: A Resoupies.com Favorite
Is there anything more comforting than a warm bowl of Clam Chowder on a chilly day? This classic American recipe, passed down through generations, is the perfect blend of creamy, savory, and utterly satisfying. At Resoupies.com, we’ve perfected a version that’s both approachable for home cooks and delivers that authentic New England flavor you crave.
This isn’t just any clam chowder; it’s a hearty, flavorful experience. We use a combination of Russet and Yukon Gold potatoes for the perfect texture – the Russets help create a creamy base while the Yukon Golds hold their shape beautifully. Fresh clams are, of course, the star of the show, and we don’t skimp on the clam juice – it’s liquid gold!
What makes our Clam Chowder special?
- Dual Potato Power: The combination of Russet and Yukon Gold potatoes creates a uniquely satisfying texture.
- Homemade Flavor: Using fresh clams and reserving the juice elevates the flavor profile.
- Simple & Approachable: This recipe is designed for cooks of all levels.
- Comfort in a Bowl: Perfect for a weeknight dinner or a cozy weekend meal.
Tips for the Best Clam Chowder:
- Fresh is Best: Whenever possible, use fresh clams. If using canned, opt for high-quality, chopped clams.
- Don’t Overcook the Clams: Overcooked clams become rubbery. Steam or boil them just until they open.
- Emulsion Blender is Key: Using an emulsion blender ensures a perfectly smooth and creamy base.
- Adjust Seasoning: Taste and adjust salt and pepper to your preference.
Serving Suggestions:
Serve your Clam Chowder with crusty bread for dipping, a sprinkle of fresh parsley, or a side salad for a complete meal. It’s also fantastic with oyster crackers!
Frequently Asked Questions:
Q: Can I use frozen potatoes?
A: While fresh potatoes are recommended for the best texture, you can use frozen potatoes in a pinch. Be sure to thaw them completely and adjust cooking time accordingly.
Q: Can I make this chowder ahead of time?
A: Yes! Clam chowder actually tastes better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of clams should I use?
A: Quahog clams (also known as hard-shell clams) are traditional for clam chowder. However, you can also use littleneck clams or soft-shell clams.
Q: Can I make a vegetarian version of this chowder?
A: While this recipe is traditionally made with clams, you can create a vegetarian version by substituting vegetable broth for the chicken stock and adding other seafood alternatives or hearty vegetables like corn and beans.
Q: How do I know if my clams are fresh?
A: Fresh clams should be tightly closed. If a clam is open, tap it gently. If it doesn’t close, discard it.
Clam Chowder
Ingredients
- 1-2 lbs Clams
- 1 medium Russet Potato minced
- 4 medium Yukon Gold Potatoes
- 1 medium Carrot
- 6 cups Chicken Stock
- 1 cup Heavy Cream
- 2 tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Steam or boil clams until they open. Remove clams from shells and reserve the clam juice. Set clams aside.
- In a large pot, combine minced russet potato and chicken stock. Bring to a boil and cook until potatoes are soft, about 15 minutes.
- Using an emulsion blender, blend the potato and stock mixture until smooth.
- Add Yukon potatoes, carrots, clams, salt, and pepper to the pot. Add enough clam juice and chicken stock to cover the ingredients.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Stir in heavy cream and butter. Heat through and serve.
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