Clam Chowder Recipe

Bacon: Adds a smoky, savory flavor and crispy texture to the chowder.

Onion: Provides a sweet and aromatic base for the soup.

Garlic: Enhances the overall flavor with its pungent and savory notes.

Potatoes: Adds heartiness and a creamy texture when cooked.

Celery: Contributes a subtle crunch and fresh flavor.

Carrots: Adds a touch of sweetness and color to the chowder.

Canned clams: The star ingredient, providing a briny, seafood taste.

Chicken broth: Forms the base of the soup, adding depth and richness.

Heavy cream: Creates a rich, creamy texture that defines the chowder.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of spice and warmth.

When cooking the bacon, make sure to render out as much fat as possible by cooking it slowly over medium heat. This will not only make the bacon crispy but also provide a flavorful base for sautéing the onion and garlic. Additionally, when adding the heavy cream, ensure the soup is not boiling to prevent curdling. Stir continuously to achieve a smooth and creamy texture.

• diced bacon - Substitute with smoked turkey: Provides a similar smoky flavor with less fat.

• chopped onion - Substitute with shallots: Adds a milder, slightly sweeter taste.

• minced garlic - Substitute with garlic powder: Offers a similar garlic flavor, though less intense.

• peeled and diced potatoes - Substitute with cauliflower florets: Low-carb alternative that provides a similar texture.

• chopped celery - Substitute with fennel: Adds a subtle anise flavor and similar crunch.

• chopped carrots - Substitute with parsnips: Offers a slightly sweeter and earthier flavor.

• cans with juice clams - Substitute with canned white beans: Provides a similar texture and protein content for a vegetarian option.

• chicken broth - Substitute with vegetable broth: Keeps the dish vegetarian while maintaining a savory base.

• heavy cream - Substitute with coconut milk: Adds a creamy texture with a hint of coconut flavor, suitable for dairy-free diets.

• salt - Substitute with soy sauce: Adds umami and saltiness, enhancing overall flavor.

• black pepper - Substitute with white pepper: Provides a similar heat without altering the color of the chowder.

• Allow the clam chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled clam chowder into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the clam chowder within a safe timeframe.
• For short-term storage, place the containers in the refrigerator. The clam chowder will stay fresh for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The clam chowder can be frozen for up to 2-3 months without losing its quality.
• When ready to enjoy, thaw frozen clam chowder in the refrigerator overnight. This gradual thawing process helps maintain the soup's texture and flavor.
• Reheat the clam chowder gently on the stovetop over medium heat, stirring occasionally. Avoid bringing it to a boil, as this can cause the heavy cream to separate.
• If reheating in the microwave, use a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat in short intervals, stirring in between to ensure even heating.
• Add a splash of chicken broth or heavy cream if the clam chowder appears too thick after reheating. This will help restore its creamy consistency.
• Garnish with the reserved crispy bacon just before serving to add a delightful crunch and enhance the overall flavor.

• For stovetop reheating:

  1. Pour the leftover clam chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the chowder is heated through, serve immediately.

• For microwave reheating:

  1. Transfer the clam chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chowder is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the clam chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the chowder is thoroughly warmed.

• For slow cooker reheating:

  1. Transfer the clam chowder to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the chowder is hot.

• Large pot: A large pot is essential for cooking the bacon and simmering the chowder. It provides enough space for all the ingredients to cook evenly.

• Slotted spoon: A slotted spoon is useful for removing the crispy bacon from the pot while leaving the rendered fat behind.

• Cutting board: A cutting board is necessary for chopping the onions, garlic, potatoes, celery, and carrots.

• Chef's knife: A chef's knife is ideal for chopping and dicing all the vegetables and bacon.

• Measuring cups: Measuring cups are needed to measure out the chicken broth, heavy cream, and other ingredients accurately.

• Measuring spoons: Measuring spoons are useful for measuring smaller quantities of ingredients like salt and pepper.

• Wooden spoon: A wooden spoon is perfect for stirring the chowder as it cooks, ensuring that nothing sticks to the bottom of the pot.

• Peeler: A peeler is handy for peeling the potatoes and carrots before dicing them.

• Can opener: A can opener is necessary to open the cans of clams.

• Ladle: A ladle is useful for serving the hot clam chowder into bowls.

• Bowl: A bowl is needed to set aside the crispy bacon after cooking.

• Tongs: Tongs can be used to handle the bacon while it cooks, making it easier to turn and remove from the pot.

Pre-chop vegetables: Prepare the onion, garlic, potatoes, celery, and carrots in advance and store them in airtight containers.

Use canned clams: Opt for canned clams with juice to save time on shucking and cleaning fresh clams.

Cook bacon in batches: Cook extra bacon and store it in the fridge for quick use in other recipes.

Simmer in one pot: Use a single large pot to cook everything, reducing the number of dishes to clean.

Measure ingredients ahead: Measure out the chicken broth, heavy cream, salt, and black pepper before starting to streamline the cooking process.