Clam Chowder - Creamy soup with clams and potatoes
- 2 cans minced clams in juice
- 1 cup onion, finely diced
- 1 cup celery, finely diced
- 2 cups potatoes, peeled and diced
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half
- 2 slices bacon, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 bay leaf
- Oyster crackers or crusty bread, for serving
Clam Chowder is a creamy and comforting soup that originates from the New England region. This hearty soup boasts succulent clams, diced potatoes, onions, and celery, creating a rich texture and flavor. Thickened with a roux and flavored with bits of bacon or salt pork, the soup is traditionally made with heavy cream and milk for a luxuriously thick consistency. Fresh herbs like thyme and a bay leaf are added to enhance the seafood taste, while a touch of butter provides a silky finish. Clam chowder is often served with oyster crackers or crusty bread for dipping, providing warmth and satisfaction in every spoonful. Description by ChatGPT.
Welcome, culinary enthusiasts! Inspired by the adventurous spirit of Bad Ash Outdoors, this Classic Coastal Clam Chowder is a hearty and comforting dish that brings the freshness of the sea right to your dinner table. Combining freshly dug clams with a delicious blend of vegetables and cream, this recipe is perfect for those who love to infuse their cooking with a touch of outdoor adventure. Let's dive into the warmth of a beautifully crafted chowder that's sure to please your palate!
Ingredients:
- 2 cups of clams, freshly dug and cleaned
- 4 strips of bacon, diced
- 3 stalks of celery, finely chopped
- 3 medium red potatoes, diced
- 1 shallot, minced
- 2 cups of heavy cream
- 2 tablespoons of fresh thyme
- 3 bay leaves
- 2 teaspoons of onion powder
- Fresh parsley, chopped, for garnish
- 2 tablespoons of all-purpose flour
- Clam juice (quantity as needed, typically a few jars)
- Salt to taste
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: This recipe yields approximately 6 servings.
Equipment:
- Large pot
- Cooking spoon
- Knife for chopping
- Cutting board
Instructions:
1. Begin by heating a large pot over medium heat. Add the diced bacon and cook until it’s crispy and has released its grease. This is not just for cooking the bacon but also for creating a flavorful base for our chowder.
2. Remove the crispy bacon and set aside. You can use it as a garnish later on.
3. In the bacon grease, sauté the chopped celery, shallot, and red potatoes until the vegetables are softened—a process that should take around 5-7 minutes.
4. While the vegetables are cooking, shake your jars of clam juice and add them to the pot.
5. Chop the clams into bite-sized pieces, approximately the size of your fingertip, and set them aside.
6. Sprinkle the two tablespoons of flour over the vegetables, stirring well to avoid lumps. This will help thicken your chowder.
7. Now add the fresh thyme, bay leaves, and onion powder. Stir to combine.
8. Pour in the heavy cream and let the mixture come to a simmer, taking care to not let it boil.
9. Add in the diced red potatoes and simmer for about 20 minutes, or until the potatoes are tender.
10. Finally, add in the chopped clams and cook for an additional 3 to 5 minutes—clams cook quickly, so you don’t want to overdo them.
11. Taste the chowder and season with salt as needed.
12. Once everything is heated through and cooked, ladle the chowder into bowls.
13. Garnish with crispy bacon and freshly chopped parsley.
14. Serve hot and enjoy the taste of the sea in a bowl!
Cooking Tips:
- Ensure the clams are cleaned properly to avoid any grit in your chowder.
- Adjust the thickness of your chowder with additional flour or clam juice depending on your preference.
- Always add the clams at the end to avoid overcooking them, as they can become tough.
Attribute this incredible recipe to Bad Ash Outdoors and find more adventurous cooking tips on their YouTube channel: https://www.youtube.com/@BadAshOutdoors
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