Indulge in the rich and creamy flavors of clam chowder, a classic dish that evokes the warmth of coastal kitchens. This recipe will guide you through creating a bowl of comfort that is both satisfying and simple to make. Perfect for chilly evenings or as a delightful appetizer, clam chowder is sure to impress your family and friends with its savory blend of ingredients.
Ingredients
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, undrained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 350
– Protein: 12g
– Carbohydrates: 30g
– Fat: 20g
– Fiber: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add chopped onion and cook until softened.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the diced potatoes and cook for 2-3 minutes.
- Pour in the clam juice and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes, or until potatoes are tender.
- Stir in the heavy cream and clams with their juice.
- Add thyme, salt, and pepper, and cook for another 5 minutes.
- Serve hot, garnished with crispy bacon and chopped parsley.
- Enjoy your delicious bowl of clam chowder!
Alternative Ingredients
You can substitute bacon with turkey bacon for a lighter version. If you’re looking for a gluten-free option, ensure that the clam juice is certified gluten-free. Additionally, coconut milk can be used in place of heavy cream for a dairy-free version.
Serving and Pairings
Clam chowder pairs wonderfully with crusty bread or oyster crackers. A crisp green salad or a light white wine can also complement the rich flavors of the chowder.
Storage and Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of cream if it thickens too much. This chowder does not freeze well due to the cream.
Cooking Mistakes
- Overcooking the potatoes; they should be tender but not mushy.
- Not using fresh clams, which can enhance the flavor.
- Adding cream too early; it should be added after the potatoes are cooked.
- Using too much salt; adjust seasoning at the end.
- Not sautéing the onions and garlic enough to develop flavor.
Helpful Tips
- Use a good quality clam juice for better flavor.
- Let the chowder sit for a few minutes before serving to enhance flavors.
- Garnish with fresh herbs for a pop of color and taste.
- Adjust the thickness by adding more or less cream.
FAQs
Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Just make sure to clean them properly and cook them until they open before adding to the chowder.
Is clam chowder gluten-free?
Clam chowder can be made gluten-free by using gluten-free clam juice and ensuring no other gluten-containing ingredients are added.
How can I thicken my clam chowder?
You can thicken clam chowder by adding a roux, cornstarch slurry, or simply blending some of the potatoes.
Can I make clam chowder without cream?
Yes, you can use milk or a dairy-free alternative like coconut milk for a lighter version of clam chowder.
How long does clam chowder last in the fridge?
Clam chowder can be stored in the fridge for up to 3 days in an airtight container.
Conclusion
Clam chowder is a timeless dish that brings the essence of the ocean to your kitchen. With its creamy texture and savory flavors, this recipe is a perfect choice for family gatherings or cozy nights in. Enjoy every spoonful of this delicious comfort food!
Clam Chowder
Ingredients
- 4 slices of bacon diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans 6.5 oz each chopped clams, undrained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add chopped onion and cook until softened.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the diced potatoes and cook for 2-3 minutes.
- Pour in the clam juice and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes, or until potatoes are tender.
- Stir in the heavy cream and clams with their juice.
- Add thyme, salt, and pepper, and cook for another 5 minutes.
- Serve hot, garnished with crispy bacon and chopped parsley.
- Enjoy your delicious bowl of clam chowder!