If you’re craving a warm, comforting bowl of clam chowder, look no further! This recipe combines tender clams, creamy potatoes, and savory spices for an irresistible dish that’s perfect for chilly evenings. Whether you’re serving it as a main course or a hearty appetizer, this chowder is sure to impress. Get ready to dive into a bowl of deliciousness that’s both satisfying and simple to make.
Ingredients
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g of fat, 22g of carbohydrates, and 10g of protein, making this a hearty yet balanced meal for one person.
Step-by-Step Cooking Process
- Gather all ingredients: clams, potatoes, onion, celery, cream, and spices.
- Rinse the clams under cold water to remove any sand or grit.
- Chop the onion and celery into small pieces.
- Peel and dice the potatoes into cubes.
- In a large pot, sauté the onion and celery in butter until translucent.
- Add the potatoes and enough water to cover them; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the clams and seasonings; cook for an additional 5 minutes.
- Stir in the cream and let it heat through without boiling.
- Serve hot, garnished with parsley if desired.
Alternative Ingredients
If you want to lighten the chowder, consider using half-and-half instead of heavy cream. You can also substitute fresh clams with canned clams for a quicker option. Feel free to add vegetables like corn or carrots for extra flavor and nutrition.
Serving and Pairings
This clam chowder pairs wonderfully with crusty bread or crackers. You can also serve it alongside a fresh garden salad for a complete meal, making it a versatile dish for any occasion.
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 over low heat, stirring occasionally. While freezing is possible, the texture may change; it’s best enjoyed fresh.
Cooking Mistakes
- Don’t overcook the clams; they can become tough.
- Avoid boiling the cream to prevent curdling.
- Use fresh clams for the best flavor.
- Ensure potatoes are cut evenly for uniform cooking.
- Don’t skip on seasoning; it enhances the flavor.
Helpful Tips
- Let the chowder sit for a few minutes before serving for flavors to meld.
- Garnish with fresh herbs for added freshness.
- Use a heavy-bottomed pot to prevent scorching.
- Experiment with spices for a unique flavor profile.
FAQs
Can I use frozen clams for this recipe?
Yes, frozen clams can be used. Just ensure they are properly thawed before adding them to the chowder.
What can I serve with clam chowder?
Crusty bread, crackers, or a fresh salad are great accompaniments to clam chowder, enhancing the dining experience.
How do I thicken clam chowder?
To thicken your chowder, you can add a slurry made from cornstarch and water or blend a portion of the potatoes into the soup.
Can I make clam chowder ahead of time?
Yes, you can prepare clam chowder a day in advance. Reheat gently before serving for the best taste and texture.
Is clam chowder gluten-free?
Yes, this clam chowder recipe is gluten-free if you avoid using any flour for thickening. Adjust accordingly if needed.
Conclusion
Clam chowder is a classic dish that brings warmth and comfort with every spoonful. With this easy recipe, you can create a delicious meal that is perfect for family gatherings or cozy nights in. Enjoy the rich flavors and creamy texture that make clam chowder a beloved favorite!
Clam Chowder
Ingredients
- 2 cups clams cleaned
- 2 medium potatoes diced
- 1 onion chopped
- 1 celery stalk chopped
- 2 cups heavy cream
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Gather all ingredients: clams, potatoes, onion, celery, cream, and spices.
- Rinse the clams under cold water to remove any sand or grit.
- Chop the onion and celery into small pieces.
- Peel and dice the potatoes into cubes.
- In a large pot, sauté the onion and celery in butter until translucent.
- Add the potatoes and enough water to cover them; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the clams and seasonings; cook for an additional 5 minutes.
- Stir in the cream and let it heat through without boiling.
- Serve hot, garnished with parsley if desired.
Nutrition
