There’s something deeply comforting about a warm bowl of clam chowder, and for me, it brings back fond memories of family gatherings at the beach. Growing up, summers were a whirlwind of sun-soaked days spent on the sandy shores of Cape Cod, where the air was always filled with the tantalizing aroma of seafood wafting from nearby shacks. One particular summer stands out in my memory—my grandmother, with her gentle spirit and infectious laughter, decided to host a clam bake right on the beach for our family reunion.
As the sun began to set, painting the sky in hues of pink and orange, we gathered around the fire pit, eagerly waiting for the feast that would follow. Clams were not just a dish; they were a symbol of connection, tradition, and love. My grandmother would always tell us that cooking was like storytelling; you infused each ingredient with your love and memories, creating a narrative that filled the bellies and hearts of those you cherished. That day, she taught us how to make clam chowder, a recipe passed down through generations, rich with flavors and bursting with nostalgia.
The smoky aroma of bacon sizzling in the pan mingled with the salty air, and the creamy concoction that filled the pot was nothing short of magic. We all took turns stirring, laughing as the chowder thickened and bubbled. The clams, fresh from the ocean, transformed into a hearty meal that brought us together, reflecting the essence of summer, family, and shared stories.
Now, whenever I make clam chowder, I’m reminded of those blissful beach days. The recipe is a blend of simplicity and indulgence, easy enough to whip up on a weeknight yet impressive enough to serve at a dinner party. It’s the perfect way to bring a taste of the coast into your home, no matter where you are. Each spoonful of this chowder encapsulates those cherished memories, inviting you to create your own.
Whether you’re sitting by the fire with family or enjoying a quiet evening at home, this clam chowder is more than just a meal—it’s an experience, a warm embrace that nourishes both body and soul. I hope you enjoy it as much as I do and find your own stories woven into each delicious bite.
Making Clam Chowder
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Ingredients
- 2 tablespoons unsalted butter
- 4 slices of bacon, diced
- 2 russet potatoes, peeled and chopped
- 2 cloves of garlic, minced
- 1 cup half-and-half
- 1 onion, finely chopped
- 1 cup vegetable broth
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 (6.5-ounce) cans of chopped clams (including their juice)
- 1 bay leaf
- 1 cup milk
- 2 tablespoons chopped parsley
- Kosher salt and black pepper, to taste
Directions
- In a large pot over medium heat, cook the diced bacon for about 6-8 minutes until it becomes crispy. Remove the bacon and place it on a paper towel, leaving about 1 tablespoon of the bacon fat in the pot.
- Add the butter to the pot and let it melt. Next, add the minced garlic and chopped onion, cooking for 2-3 minutes until the onion is soft and translucent.
- Incorporate the dried thyme and stir for another minute until fragrant.
- Whisk in the flour and cook the mixture for an additional minute, allowing it to lightly brown.
- Slowly pour in the milk, vegetable broth, clam juice, and add the bay leaf. Continue whisking for 1-2 minutes until the sauce begins to thicken.
- Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.
- Stir in the half-and-half along with the clams. Warm everything through for 1-2 minutes. Taste and adjust the seasoning with salt and pepper as needed. If the chowder seems too thick, stir in a bit more half-and-half to achieve the desired consistency.
- Serve the chowder hot, garnished with crispy bacon bits and fresh parsley. Enjoy your meal!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or half-and-half if necessary to restore creaminess.
Cooking Tips
For a richer flavor, consider using smoked bacon instead of regular bacon. You can also add a dash of hot sauce for a spicy kick or include vegetables like corn for added sweetness.
Serving Suggestions
This chowder pairs wonderfully with crusty bread or a fresh green salad. For a more gourmet touch, serve with a drizzle of truffle oil on top.
Ingredient Substitutions
If you want a lighter version, you can replace half-and-half with whole milk. For a gluten-free option, use cornstarch instead of flour to thicken the chowder.
Seasonal Variations
In the summer, try adding fresh corn kernels or diced zucchini for a seasonal twist. During the fall, include diced butternut squash for a sweeter, earthier flavor.
Allergen Information
This recipe contains dairy and gluten. For dairy-free alternatives, use plant-based milk and a dairy-free butter substitute. To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
FAQ:
Can I freeze clam chowder?
While it’s possible to freeze clam chowder, the texture may change upon reheating. It’s best to consume it fresh or store it in the refrigerator for a few days.
How do I make my clam chowder thicker?
To thicken the chowder, you can add more flour or cornstarch mixed with water. Alternatively, blend a portion of the chowder and stir it back in.
What can I serve with clam chowder?
Clam chowder pairs nicely with crusty bread, crackers, or a light salad. For a more substantial meal, serve it with a side of garlic bread or a hearty sandwich.
Can I use fresh clams instead of canned?
Yes, you can use fresh clams! Just ensure they are cleaned and cooked thoroughly before adding them to the chowder.
How long does clam chowder last in the fridge?
Clam chowder can be stored in the refrigerator for up to 3 days in an airtight container. Reheat it gently before serving.
Is clam chowder gluten-free?
This recipe contains all-purpose flour, which is not gluten-free. To make it gluten-free, substitute the flour with a gluten-free thickening agent.
Clam Chowder
Ingredients
- 2 tablespoons unsalted butter
- 4 slices diced bacon
- 2 russet potatoes, peeled and diced
- 2 cloves minced garlic
- 1 cup half and half
- 1 finely diced onion
- 1 cup vegetable broth
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 (6.5-ounce) cans chopped clams (with their juice)
- 1 bay leaf
- 1 cup milk
- 2 tablespoons chopped parsley
- Kosher salt and black pepper to taste
Instructions
- Start by heating a large pot over medium heat. Add the diced bacon and cook for 6-8 minutes until crispy. Remove the bacon and set it aside on a paper towel, keeping about 1 tablespoon of the bacon fat in the pot.
- Melt butter in the same pot, then add minced garlic and diced onion. Cook, stirring, for about 2-3 minutes until the onions turn translucent. Stir in the thyme, letting it become fragrant for about a minute.
- Gradually whisk in the flour and cook for another minute until the mixture lightly browns. Slowly pour in the milk, vegetable broth, clam juice, and bay leaf, whisking constantly for 1-2 minutes as the sauce starts to thicken. Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat and simmer for about 12-15 minutes, or until the potatoes are tender.
- Stir in the half and half along with the clams. Heat everything through for about 1-2 minutes. Adjust seasoning with salt and pepper to taste. If the chowder is too thick, you can add more half and half to reach the desired consistency.
- Serve your chowder immediately, garnished with the crispy bacon and fresh parsley. Enjoy!