Clam Chowder Soup
Introduction: Clam chowder is a hearty, creamy soup that brings together the flavors of fresh clams, smoky bacon, and tender potatoes. Originating from the coastal regions of New England, this beloved dish has found fans around the world with its comforting, rich taste and satisfying textures.
Clam chowder soup is particularly popular in colder months but is perfect year-round as a meal starter or a main course. With just a few key ingredients and some patience, you can recreate this classic chowder at home and enjoy the true essence of New England in every spoonful.
Ingredients: This recipe serves about 4-6 people.
For the Clam Base:
- 3 lbs fresh clams (such as littleneck or quahog)
- 1 cup water
- 1 cup clam juice (store-bought or reserved from cooking the clams)
For the Chowder:
- 6 slices of bacon, chopped
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, diced
- 2 medium carrots, diced
- 2 cups diced potatoes (Yukon Gold or russet potatoes are ideal)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 3 cups heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Oyster crackers or crusty bread, for serving
How to Make Clam Chowder Soup
Prepare the Clams:
Place the fresh clams in a large bowl and cover them with cold water to soak for 20 minutes. This will help release any sand or grit.
Drain the clams and scrub them under cold running water. Discard any clams that are open and do not close when tapped.
In a large pot, add 1 cup of water and bring it to a simmer. Add the clams and cover the pot. Steam the clams for about 5-7 minutes or until they open. Remove the clams as they open and transfer them to a bowl. Discard any clams that do not open after cooking.
Once cooled, remove the clam meat from the shells and chop into bite-sized pieces. Set aside. Reserve 1 cup of the clam cooking liquid to use as clam juice in the chowder.
Make the Chowder Base:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Add the butter to the bacon fat in the pot. Once melted, add the diced onion and cook until it softens, about 5 minutes.
Add the minced garlic, celery, and carrots. Sauté the vegetables until they begin to soften and release their aroma, about 3-4 minutes.
Add the Potatoes and Clam Juice:
Add the diced potatoes to the pot, stirring them in with the vegetables.
Pour in the clam juice (both the reserved cooking liquid and store-bought if needed) and add the bay leaf and thyme. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes. You should be able to pierce the potatoes easily with a fork.
Create the Creamy Base:
In a small bowl, mix the flour with a few tablespoons of the heavy cream until smooth. This will help thicken the chowder without lumps.
Add the flour mixture and the remaining heavy cream to the pot, stirring well to combine. Allow the soup to simmer gently for about 5-7 minutes, stirring occasionally until it begins to thicken.
Add Clams and Season:
Add the chopped clams and the crispy bacon to the pot. Season the chowder with salt and freshly ground black pepper to taste. Continue to simmer for another 5 minutes, allowing all the flavors to meld together.
Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or even a splash of clam juice for a stronger clam flavor.
Serve and Garnish:
Remove the bay leaf before serving.
Ladle the clam chowder into bowls, garnish with chopped parsley, and add a few oyster crackers or a slice of crusty bread on the side.
Chef’s Note:
Choosing Clams: Fresh clams are best for this recipe, but if you’re in a pinch, canned clams can work as a substitute. Just be sure to use quality clam juice for that authentic flavor.
Potato Choice: Yukon Gold potatoes add a creamy texture and are ideal, but russet potatoes work well too. Avoid waxy potatoes like red potatoes, as they don’t soften as well in soups.
Thickness: For a thicker chowder, you can add an extra tablespoon of flour or mash some of the potatoes in the soup with a spoon.
Adding Herbs: Fresh thyme enhances the soup’s flavor, but be careful not to add too much as it can overpower the delicate taste of the clams. A bay leaf provides a gentle aroma to the soup.
Nutritional Information (per serving):
- Calories: ~400 kcal
- Protein: 10-15g (depends on clam quantity)
- Fat: 25-30g (mainly from bacon and heavy cream)
- Carbohydrates: 25-30g
- Fiber: 2-3g
- Sodium: ~800 mg
This clam chowder is indulgent and rich but also contains essential nutrients. Clams are a great source of protein, iron, and omega-3 fatty acids, supporting cardiovascular health and muscle recovery.
Potatoes provide potassium and dietary fiber, while the soup’s creamy base adds calcium and other vital minerals. With moderation, this clam chowder is a wholesome, satisfying dish that makes for a perfect comfort food.
Enjoy your homemade clam chowder, and let it transport you to the beautiful coastlines of New England!
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