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BEST CLAM CHOWDER: A DELICIOUS AND FLAVORFUL RECIPE
If you’re craving the classic, creamy comfort of a delicious bowl of clam chowder, then look no further. This Best Clam Chowder is sure to satisfy all your seafood cravings. Packed with tender clams, savory lardons of turkey, hearty potatoes, and a rich creamy broth, this chowder is a delightful dish that’s perfect for any occasion. Whether you’re enjoying it on a cold winter’s day or serving it at a family gathering, this clam chowder is sure to impress.
In this recipe, we’re going to take you step-by-step through the process of creating the best clam chowder you’ve ever tasted. Follow the instructions carefully and you’ll soon have a comforting bowl of goodness ready to enjoy.
WHAT IS CLAM CHOWDER?
Clam chowder is a traditional soup made with clams, potatoes, onions, celery, and a creamy base that can be either milk or cream. There are various regional variations of clam chowder, with New England-style chowder being the most famous, known for its thick and creamy texture. The beauty of clam chowder is its simplicity, and when made correctly, it’s a comforting, flavorful dish that brings out the best in tender clams and vegetables.
INGREDIENTS FOR THE BEST CLAM CHOWDER
Before diving into the cooking process, make sure you have all the necessary ingredients for this Best Clam Chowder. Here’s a list of everything you’ll need:
MAIN INGREDIENTS
- 2 cups Fresh or Canned Clams (or 2 cans of chopped clams with their juice)
- 4 slices Lardons of Turkey (or any other alternative if preferred)
- 3 medium-sized Potatoes, peeled and diced (Yukon Gold or Russet potatoes work best)
- 1 medium-sized Onion, chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Heavy Cream
- 1 cup Milk (whole milk gives the best result)
- 1 cup Chicken Broth
- 1 teaspoon Thyme (dried or fresh)
- 2 Bay Leaves
- Salt and Pepper to taste
- Chives for garnish (optional)
OPTIONAL INGREDIENTS
- Additional Clam Juice can be used to enhance the clam flavor.
STEP-BY-STEP INSTRUCTIONS FOR THE BEST CLAM CHOWDER
Making clam chowder at home doesn’t have to be intimidating. Follow these easy steps and you’ll soon be enjoying the Best Clam Chowder.
STEP 1: COOK THE LARDONS OF TURKEY
In a large pot or Dutch oven, start by cooking the lardons of turkey over medium heat. Cook them until they’re crispy and golden brown, which should take about 5 to 7 minutes. Once the lardons are done, remove them from the pot and place them on a paper towel to drain excess fat.
STEP 2: SAUTÉ THE VEGGIES
In the same pot, using the fat from the turkey lardons, sauté the chopped onion, celery, and garlic over medium heat. Stir occasionally for 3 to 4 minutes, or until the vegetables have softened and the onion becomes translucent.
STEP 3: MAKE THE ROUX
Let the butter melt in the pot. Once the butter has melted, sprinkle the flour over the vegetables, stirring constantly. This will create a roux, which is the thickening agent for your chowder. Cook the flour for 2 minutes, making sure it doesn’t burn. This step is important for giving your chowder that rich, creamy texture.
STEP 4: ADD THE BROTH AND CREAM
Slowly pour in the chicken broth while stirring to prevent any lumps. Next, add in the milk and heavy cream. Continue stirring the mixture until everything is combined, and let it come to a gentle simmer. Be sure to scrape up any bits stuck to the bottom of the pot to incorporate them into the broth for more flavor.
STEP 5: ADD THE POTATOES, BAY LEAVES, AND SEASONING
Add the diced potatoes to the pot along with the thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10 to 15 minutes, or until the potatoes are tender. Keep an eye on the pot, and stir occasionally to make sure the potatoes don’t stick to the bottom.
STEP 6: ADD THE CLAMS
Once the potatoes are tender, add the clams along with their juices to the pot. Stir to combine, and let the chowder simmer for another 5 to 7 minutes to heat the clams through. If you’re using fresh clams, be sure to steam them first and remove them from their shells before adding them to the chowder. If you’re using canned clams, simply add them along with their juice.
STEP 7: FINISHING TOUCHES
Once the clams are heated through, taste the chowder and adjust the seasoning if necessary. If the chowder is too thick, you can add a little more milk or broth to reach your desired consistency.
At this point, you can also add the crispy turkey lardons back into the chowder for added flavor. If desired, garnish the chowder with fresh chives for a beautiful finish.
STEP 8: SERVE
Ladle the chowder into bowls and garnish with fresh chives or extra crispy lardons if desired. For an extra special touch, serve the Best Clam Chowder with a side of warm, buttered bread. The rich, creamy chowder pairs beautifully with these treats!
TIPS FOR MAKING THE BEST CLAM CHOWDER
- Use Fresh Clams: If possible, opt for fresh clams instead of canned. They will add a more authentic taste to your chowder. Just be sure to steam them first and remove them from the shells.
- Don’t Overcook the Clams: Overcooking the clams can make them tough. Add them toward the end of cooking, just long enough to heat them through.
- Use Full-Fat Cream: For the creamiest chowder, don’t skimp on the heavy cream. The richness of full-fat cream will make your chowder silky smooth.
- Garnish Generously: A sprinkle of fresh chives or parsley on top can add a lovely color contrast and fresh flavor to balance the richness of the chowder.
WHY THIS IS THE BEST CLAM CHOWDER
This Best Clam Chowder combines the best of both worlds – it’s creamy, comforting, and packed with flavor. The crispy turkey lardons and tender clams are complemented by the richness of the cream, while the diced potatoes offer a hearty texture that makes this chowder filling and satisfying.