Classic Clam Chowder is a classic gumbo that originated in the Northeastern United States and is known for its richness and deep seafood flavor. Typically made with fresh clams, potatoes, onions, and bacon, and served in a thick, creamy broth base with a tantalizing aroma, Classic Clam Chowder is not only a delicious soup, but also a traditional Northeastern U.S. table dish that is often served at family dinners or holiday celebrations. Classic Clam Chowder is also considered ideal during Lent in many traditional Northeastern American homes. In the Catholic tradition, Lent is a 40-day period of fasting during which believers often choose to abstain from meat and seek out nutritious alternatives.
What are the Benefits of Classic Clam Chowder?
Classic Clam Chowder is a nutritious meal packed with a variety of health benefits. Clams provide high-quality protein and minerals such as zinc, iron and selenium, while the potato and vegetable components provide an abundance of fiber, which aids in digestive health and stabilizes blood sugar levels. Additionally, clams are rich in Omega-3 fatty acids, which are good for heart health, while Classic Clam Chowder is typically low in saturated fat and provides an abundance of vitamins and antioxidants. However, it is important to note that Classic Clam Chowder is usually high in sodium and fat, so you need to control the serving size when consuming it, especially for those who are at risk of high blood pressure or heart disease.
Welcome To My Kitchen! Let’s Make Classic Clam Chowder!
Step 1: Cook Bacon and Vegetables
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add butter to the pot with bacon fat. Once melted, add chopped onion, celery, and minced garlic. Cook until vegetables are softened, about 5 minutes.
Step 2: Make the Chowder Base
- Sprinkle flour over the cooked vegetables and stir to combine, creating a roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in vegetable broth, reserved clam juice, and bay leaf. Bring to a simmer, stirring constantly until slightly thickened.
- Add diced potatoes and dried thyme to the pot. Simmer for about 15-20 minutes, or until potatoes are tender.
Step 3: Finish the Chowder
- Stir in chopped clams, cooked bacon, and heavy cream. Season with salt and pepper to taste.
- Simmer the chowder for an additional 5-10 minutes, allowing the flavors to meld together. Remove bay leaf before serving.
Step 4: Serve and Garnish
- Ladle the clam chowder into bowls. Garnish with chopped fresh parsley and an extra sprinkle of black pepper if desired.
- Serve hot with crusty bread or oyster crackers on the side.
Classic Clam Chowder is not only nutritionally rich, but also traditionally popular, especially during Lent. After many experiments, as a gourmet chef, I have found that this dish is not only satisfying to the palate, but is also in line with faith and tradition. During this time, people usually choose not to consume meat products, and Classic Clam Chowder, a delicious seafood gumbo, has become an ideal choice for many. Its rich flavor and nutritional value make it the perfect dish for this special time of year. Therefore, whether it is because of its deliciousness, religious traditions, or my professional recommendation, Classic Clam Chowder is a delicacy to be savored.
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Classic Clam Chowder
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Description
Classic Clam Chowder is a creamy, thick soup that usually includes clams, potatoes, onions, bacon and other spices for a gluten-free, traditional American seafood dish.
Ingredients
- 2 (6.5 oz) cans chopped clams, drained, juice reserved
- 4 slices bacon, diced
- 1 onion, finely chopped
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Chopped fresh parsley for garnish
Instructions
Step 1: Cook Bacon and Vegetables
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy.
- Remove bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add butter to the pot with bacon fat. Once melted, add chopped onion, celery, and minced garlic.
- Cook until vegetables are softened, about 5 minutes.
Step 2: Make the Chowder Base
- Sprinkle flour over the cooked vegetables and stir to combine, creating a roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in vegetable broth, reserved clam juice, and bay leaf. Bring to a simmer, stirring constantly until slightly thickened.
- Add diced potatoes and dried thyme to the pot. Simmer for about 15-20 minutes, or until potatoes are tender.
Step 3: Finish the Chowder
- Stir in chopped clams, cooked bacon, and heavy cream. Season with salt and pepper to taste.
- Simmer the chowder for an additional 5-10 minutes, allowing the flavors to meld together.
- Remove bay leaf before serving.
Step 4: Serve and Garnish
- Ladle the clam chowder into bowls.
- Garnish with chopped fresh parsley and an extra sprinkle of black pepper if desired.
- Serve hot with crusty bread or oyster crackers on the side.
Equipment
HexClad Hybrid Nonstick 8-Quart Stockpot with Tempered Glass Lid
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Calphalon Premier Hard-Anodized Nonstick 3.5-Quart Sauce Pan with Lid
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Granitestone 14 Inch Family Size Nonstick Frying Pan
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ROYAL CRAFT WOOD Wooden Serving Boards for Kitchen Meal & Cutting
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All-Clad Measuring Cup & Spoon Combo Set
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- For a thicker chowder, mash some of the cooked potatoes against the side of the pot with a spoon.
- Adjust the consistency of the chowder by adding more broth or cream according to your preference.
- Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Holidays
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How do I make sure my clams are cooked through but not overcooked?
The key to making sure your clams are cooked but not overcooked is to watch them carefully while they are cooking. Once the clams are open, they are cooked. Overcooking can cause clams to become undercooked, so remove them from the pot as soon as they open.
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When making soup bases, how can I avoid rolling or burning dairy products while they are boiling?
To prevent dairy products from boiling over or burning, choose a low and slow boil and stir frequently. In addition, you can add some of the soup base to the dairy product before thickening the bottom of the pot to bring it up to temperature gradually and avoid instant heat.
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How do I keep my potatoes from getting muddy while cooking Classic Clam Chowder?
To prevent potatoes from getting muddy during cooking, choose the right variety of potatoes, such as golden potatoes for soups or tender baby potatoes. Also, cooking time is critical to ensure that the potatoes are removed from the soup as soon as they are just cooked to avoid over softening.
