Clam Chowder
This recipe guides you in creating a classic Clam Chowder, starting with fresh clams, a rich bacon and aromatic base, and a creamy, comforting finish. It involves creating a roux for thickness and combining cooked potatoes, bacon, and clams in a dairy-based broth for a hearty and flavorful soup.
Equipment
- 1 Clam Knife Essential for shucking fresh clams safely and efficiently.
- 1 Large Stockpot For preparing the chowder base and simmering the ingredients.
- 1 Chef's knife For precise chopping of vegetables, clams, and bacon.
- 1 Cutting Board A stable surface for all chopping and prep work.
- 1 Whisk Crucial for creating a smooth, lump-free roux and incorporating liquids.
Ingredients
Main
- 3 dozen medium clams
- 4 tablespoons butter
- 1 stalk celery finely chopped
- 1/2 small sweet onion finely chopped
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons seafood boil seasoning such as Old Bay
- 1/2 cup self-rising flour
- 4 slices bacon
- One 6-ounce bottle clam juice
- 5 medium potatoes cooked, peeled, chopped
- 3 scallions sliced
- 3 cups milk
- 1 1/2 cups half-and-half
- Dried parsley for garnish
Instructions
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
Notes
1. Thoroughly clean the clams after shucking to remove any grit, which is paramount for a pleasant chowder experience. The recipe specifically mentions removing bellies; while not always common, follow this instruction for texture consistency. 2. When making the roux, cook it for at least 1-2 minutes to eliminate the raw flour taste before adding liquids. Whisk vigorously to prevent lumps. 3. Ensure the bacon is rendered crispy before chopping; its fat adds immense flavor to the chowder base. 4. When adding milk and half-and-half, warm the chowder gently over low heat and avoid boiling, as high heat can cause the dairy to curdle, compromising the creamy texture. 5. Taste and adjust seasoning before serving, as clam juice and bacon can vary in salinity.