Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 3 tablespoons of all-purpose flour
- 3 cups of chicken broth
- 3 cups of clam juice
- 2 cups of heavy cream
- 4 medium potatoes, peeled and diced
- 2 cans of chopped clams, drained
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion, celery, and minced garlic to the pot and cook until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
4. Gradually whisk in the chicken broth and clam juice, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes.
5. Add the diced potatoes to the pot and simmer until tender, about 15 minutes.
6. Use an immersion blender to puree some of the potatoes and vegetables, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender and puree until smooth, then return to the pot.
7. Stir in the heavy cream and drained clams, and season with salt and pepper to taste. Simmer for 5-10 minutes until heated through.
8. Ladle the chowder into bowls and top with the crispy bacon and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 30g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Vegetable broth or seafood stock can be used instead of chicken broth.
- Half-and-half or whole milk can be used instead of heavy cream.
- Sweet potatoes or turnips can be used instead of regular potatoes.
Variations:
- Add chopped carrots or corn for extra vegetables.
- Use fresh clams instead of canned clams for a more authentic flavor.
- Add a pinch of cayenne pepper or Old Bay seasoning for extra spice.
- Use smoked salmon instead of clams for a different twist on the classic chowder.
Tips and tricks:
- Be sure to drain the canned clams well to prevent the chowder from becoming too watery.
- For a thicker chowder, use more flour or puree more of the potatoes and vegetables.
- Serve with oyster crackers or crusty bread for dipping.
Storage instructions:
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder over low heat on the stovetop, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in individual bowls with a sprinkle of chopped parsley and a few pieces of crispy bacon on top.
Garnishes:
Chopped fresh parsley, crispy bacon, oyster crackers, or a drizzle of olive oil.
Pairings:
Serve with a crisp green salad or a side of garlic bread.
Suggested side dishes:
Green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the chowder is too thin, puree more of the potatoes and vegetables or add more flour to thicken.
Food safety advice:
Be sure to cook the bacon and vegetables thoroughly to prevent foodborne illness.
Food history:
Clam chowder is a classic New England dish that dates back to the 18th century. It was originally made with fish, but clams became the main ingredient in the 19th century.
Flavor profiles:
Creamy, savory, and slightly briny from the clams.
Serving suggestions:
Serve the chowder in a bread bowl for a fun and festive presentation.
Related Categories
Cooking Method: N/A
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Region: American
Taste: Creamy, Savory, Briny, Rich, Comforting