Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 large onion, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 4 cups of chicken or vegetable broth
- 4 cups of chopped potatoes
- 2 cups of chopped clams (fresh or canned)
- 2 cups of heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- 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 and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6. Add the chopped potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
7. Add the chopped clams and heavy cream to the pot and stir to combine. Season with salt and pepper to taste.
8. If desired, use an immersion blender to puree some of the potatoes and clams to thicken the chowder.
9. Serve hot, garnished with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking bacon, vegetables, and flour mixture; simmer for potatoes and clams.
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 33g
Carbohydrates: 29g
Protein: 16g
Sodium: 870mg
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Leeks or shallots can be used instead of onions.
- Cornstarch can be used instead of flour for a gluten-free option.
- Half-and-half can be used instead of heavy cream for a lighter version.
Variations:
- Add diced carrots or corn for extra vegetables.
- Use seafood broth instead of chicken or vegetable broth for a more seafood-forward flavor.
- Add a splash of white wine or sherry for extra depth of flavor.
- Top with oyster crackers or croutons for added texture.
Tips and tricks:
- Be sure to drain and rinse canned clams before adding them to the chowder.
- For a smoother texture, use an immersion blender to puree the entire chowder.
- If the chowder is too thick, add more broth or cream to thin it out.
- Leftover chowder can be frozen for up to 3 months.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chowder in individual bowls, garnished with crispy bacon and chopped fresh parsley.
Garnishes:
Crispy bacon and chopped fresh parsley.
Pairings:
- Crusty bread or oyster crackers
- Green salad with a tangy vinaigrette
- Chardonnay or Pinot Grigio
Suggested side dishes:
- Grilled cheese sandwich
- Steamed vegetables
- Roasted potatoes
Troubleshooting advice:
- If the chowder is too thin, simmer it for a few more minutes to reduce and thicken the broth.
- If the chowder is too salty, add a splash of lemon juice or vinegar to balance the flavors.
Food safety advice:
- Be sure to cook the chowder to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
Food history:
Clam chowder is a traditional New England dish that dates back to the early 18th century. It was originally made with salt pork, potatoes, and clams, and was often served to sailors and fishermen.
Flavor profiles:
Creamy, savory, briny, smoky.
Serving suggestions:
Serve hot with crusty bread or oyster crackers on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American
Taste: Creamy, Savory, Briny, Comforting