Clam Chowder Recipe
Clam chowder is chowder, more commonly known as soup, prepared from clams and broth. Originally from the east coast of the United States of America, clam chowder has gained enormous popularity as an appetizer and main dish worldwide. The clam chowder is made in different variations, each of them tasting different from the other. Some of the popular variations include Minorcan clam chowder, Rhode Island clam chowder, New England clam chowder or Boston clam chowder (as known in some places) and Manhattan clam chowder or Coney Island clam chowder. It is a true classic food and tastes great when served fresh. Preparing clam chowder at home is not difficult at all and with practice, you can master the recipe in no time. Go through the lines and learn how to make appetizing clam chowder. Enjoy cooking them!
How To Make Clam Chowder
Potato Clam Chowder
- 2 Bacon Strips (diced)
- 1 cup Onion (chopped)
- 2 tbsp All-Purpose Flour
- 2 cans minced Clams
- 1 cup Water
- ½ tsp Salt
- ¼ tsp dried Thyme
- ¼ tsp dried Savory
- 1/8 tsp Pepper
- 4 medium Potatoes (peeled and cubed)
- 2 cups Milk
- 2 tbsp fresh Parsley (minced)
- Place the bacon strips in a 3 qt. saucepan and cook until they turn crisp.
- Remove the bacon and set aside.
- Add onion in the bacon drippings. Sauté until tender.
- Add flour and mix until smooth.
- Drain the clams and reserve the juice.
- Add water and slam juice to the saucepan. Stir and cook on medium heat, till the mixture turns smooth and bubbly.
- Add salt, thyme, savory, pepper and potatoes. Boil the mixture.
- Reduce heat and cover the pan. Simmer the preparation for 25 minutes, till the potatoes turn tender, stirring occasionally.
- Add bacon, milk, clams and parsley. Heat the soup well.
- Ladle into soup bowls and serve hot.
Manhattan Style Clam Chowder
- 4 cans minced Clams
- 2 cans crushed Tomatoes
- 2 cans diced Tomatoes
- 7 Carrots (sliced)
- 1 stalk Celery (diced)
- 8 Potatoes (cubed)
- 1 Red Bell Pepper (chopped)
- 1 Green Bell Pepper (chopped)
- 1 tbsp dried Oregano
- 1 tbsp dried Basil
- 2 tbsp Worcestershire Sauce
- 3 drops Hot Pepper Sauce
- ½ tsp Onion Powder
- Salt (to taste)
- Black Pepper (ground, to taste)
- Place a large stock pot on fire and combine crushed tomatoes, diced tomatoes and clams together with their juices.
- Add in oregano, basil, Worcestershire sauce, hot pepper sauce and onion powder. Stir well and simmer for 30 minutes.
- Add carrots, celery, potatoes, red bell pepper and green bell pepper. Simmer for another 2 to 3 hours, stirring occasionally.
- Season with salt and black pepper.
- Serve hot.
Cheesy Clam Chowder
- 6 slices Bacon
- ½ cup Carrots (diced)
- ½ cup Celery (chopped)
- ½ cup Onion (finely diced)
- ¼ cup All-Purpose Flour
- 1 tbsp Cornstarch
- ½ tsp Salt
- ¼ tsp Black Pepper (ground)
- 3 (8 ounce) cans Clams
- 2 (8 ounce) jars Clam Juice
- 4 cups Milk
- 1 cup Potatoes (cubed)
- 8 ounce White Cheddar Cheese (shredded)
- 2 tbsp fresh Parsley (chopped, for garnishing)
- Place the bacon in a heavy stock pot and cook on medium heat until crisp.
- Remove the bacon and drain on paper towels.
- Crumble the bacon and set aside.
- Drain the clams from the cans and reserve the juice.
- Combine carrot, celery and onion in the bacon drippings in a large saucepan. Cook till the onion turns transparent.
- Add flour, cornstarch, potatoes, salt and pepper. Stir well and cook till the mixture turns bubbly.
- Combine the reserved clam liquor and clam juice to measure 3½ cups.
- Pour the clam juice to the vegetable mixture.
- Boil the mixture and simmer till the mixture thickens, stirring occasionally.
- Add clams, potatoes and white Cheddar cheese. Stir till the cheese melts.
- Sprinkle the reserved crumbled bacon.
- Garnish with chopped parsley and serve.
How to Cite