– **Title**: Clam Chowder
– **Ingredients**:
– 4 slices of bacon, diced
– 1 medium onion, chopped
– 2 stalks celery, diced
– 2 medium potatoes, peeled and diced
– 2 cans (6.5 oz each) chopped clams, with juice
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup milk
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. In a large pot, cook the diced bacon over medium heat until crisp. Remove the bacon and set aside, leaving the drippings in the pot.
2. Add the chopped onion and diced celery to the pot and sauté in the bacon drippings until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes, clam juice from the cans, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, around 15-20 minutes.
4. Add the chopped clams (and any additional juices), heavy cream, and milk to the pot. Stir to combine and heat through, about 5 more minutes. Do not boil.
5. Season with salt and pepper to taste. Remove the bay leaf.
6. Serve hot, garnished with crispy bacon and fresh parsley. Enjoy!
Key Ingredients & Substitutions
Bacon: This adds a wonderful smoky flavor to the chowder. If you’re looking for a healthier option, turkey bacon works well, but the flavor will be lighter. For a vegetarian version, try using a bit of smoked paprika to get that smoky taste without the meat.
Clam Juice: Clam juice is the star of this dish. If you’re out, fish stock is a great substitute for a similar seafood flavor. You can also use vegetable broth for a non-seafood version, but it might change the overall taste of the chowder.
Heavy Cream: For a lighter chowder, consider using half-and-half or whole milk. If you want a dairy-free option, coconut milk can add a nice creamy texture, but it will alter the flavor slightly. Just keep that in mind!
Fresh Herbs: Fresh parsley or chives brighten up the dish. If you don’t have either, dill or even green onions can work in a pinch. Just chop them up finely to sprinkle on top!
How Can I Get the Perfect Texture for My Chowder?
Getting your chowder the right texture is key! Here’s how to ensure your potatoes are tender and everything blends smoothly:
- Cook the bacon until crispy to render fat, which adds flavor and depth.
- Sauté onions and garlic until softened to enhance their sweetness—don’t rush this step!
- Add the diced potatoes and ensure they’re fully submerged in clam juice for proper cooking. Simmer until fork-tender, about 10-15 minutes.
- After adding clams and cream, heat gently without boiling to keep the chowder creamy and prevent curdling.
These steps will help you create a chowder that’s both creamy and packed with flavor. Enjoy each comforting spoonful!
Delicious Clam Chowder Recipe
Ingredients You’ll Need:
For the Chowder:
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice (or fish stock)
- 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This clam chowder recipe takes about 10 minutes to prepare and around 30 minutes to cook, for a total of about 40 minutes. You’ll be enjoying a warm bowl of chowder in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the chopped bacon and cook it until it’s crispy and golden. Once done, use a slotted spoon to remove the bacon and set it aside on a plate. Keep the tasty bacon fat in the pot, as it adds flavor to the chowder.
2. Sauté the Onion and Garlic:
In the same pot with the bacon fat, add the diced onion and minced garlic. Sauté them together for about 3-4 minutes, or until the onion becomes soft and translucent. This will create a delicious base for your chowder.
3. Cook the Potatoes:
Add the diced potatoes to the pot and pour in the clam juice along with the reserved juice from the canned clams. Bring the mixture to a simmer, and let it cook for about 10-15 minutes, or until the potatoes are tender. You can poke them with a fork to check if they are cooked through.
4. Add Clams and Cream:
Once your potatoes are nice and soft, stir in the chopped clams, heavy cream, dried thyme, salt, and pepper. Mix everything well so that the flavors blend beautifully.
5. Heat Through:
Allow the chowder to gently heat through for another 5-7 minutes. Be sure not to let it boil, as you want to keep it creamy and rich.
6. Serve and Enjoy:
Now it’s time to serve your delicious clam chowder! Ladle it into bowls and top it with the crispy bacon you set aside earlier, along with some fresh parsley or chives for a pop of color and flavor. Enjoy every spoonful!
Can I Substitute Bacon in This Recipe?
Absolutely! If you’re looking for a healthier option, you could use turkey bacon or omit it entirely for a vegetarian version. Just use a bit of olive oil to sauté the onions and garlic instead of cooking them in bacon fat.
What Can I Use Instead of Clam Juice?
If you don’t have clam juice, fish stock or vegetable broth are great alternatives. For added flavor, you can also use a mix of water with a splash of soy sauce or Worcestershire sauce.
Can I Make Clam Chowder Ahead of Time?
Yes, clam chowder can be made ahead! Just prepare it as directed, cool completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little more cream or broth if it’s too thick.
How Should I Store Leftover Clam Chowder?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it, but be aware that the cream may separate when thawed. Reheat gently on low heat and stir well to recombine.
