Clam Chowder Recipes-Choose from 5 versions

[Clam Chowder]

 

Clam chowder is a creamy soup made with clams, potatoes, onions, and celery, typically cooked in a clam broth or fish stock. The soup is thickened with flour or cornstarch and often includes milk or cream to create a rich, velvety texture. Additional ingredients may include bacon, carrots, thyme, bay leaves, and black pepper.

Clam chowder is a traditional New England dish that has been enjoyed for centuries. The soup is believed to have originated in the early 18th century, when fishermen along the coast of Massachusetts and Maine would cook a hearty soup using the day's catch of clams, along with other ingredients they had on hand.

 

Today, clam chowder is a popular dish throughout the United States, especially in coastal regions. It is typically served in bread bowls or with oyster crackers and is often enjoyed as a comfort food during the colder months of the year. There are two main types of clam chowder: New England-style, which is creamy and often includes milk or cream, and Manhattan-style, which is tomato-based and has a thinner consistency.

 

 

 

[1] Ina Garten's New England Clam Chowder Recipe

- Ingredients

• 6 tablespoons unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 2 cups medium-diced celery (4 stalks)
• 2 cups medium-diced carrots (6 carrots)
• 4 cups peeled and medium-diced boiling potatoes (8 potatoes)
• 2 cups fresh clam juice (or 2 bottles of clam juice)
• 1/2 cup all-purpose flour
• 2 cups milk
• 3 cups heavy cream
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 cups shucked fresh clams, chopped (about 1 pound)

- Directions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onions, celery, and carrots to the pot and cook until the vegetables are tender, about 10 minutes.
3. Add the potatoes and clam juice to the pot and bring the mixture to a simmer.
4. In a separate bowl, whisk together the flour and 1 cup of milk until smooth.
5. Add the flour mixture to the pot and stir to combine.
6. Add the remaining milk, heavy cream, salt, and black pepper to the pot and stir to combine.
7. Add the chopped clams to the pot and cook until the clams are cooked through and the chowder is heated through, about 10-15 minutes.
8. Serve the clam chowder hot with oyster crackers.

 

[2] Tyler Florence's Manhattan Clam Chowder Recipe

- Ingredients

• 2 tablespoons olive oil
• 2 slices bacon, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 (14.5-ounce) cans diced tomatoes
• 1 cup bottled clam juice
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 pound potatoes, peeled and cubed
• 2 dozen littleneck clams, scrubbed
• Salt and freshly ground black pepper

- Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the bacon to the pot and cook until crispy, about 5-7 minutes.
3. Add the onion, bell pepper, garlic, and red pepper flakes to the pot and cook until the vegetables are tender, about 10-15 minutes.
4. Add the tomatoes, clam juice, water, oregano, thyme, bay leaf, and potatoes to the pot and bring the mixture to a simmer.
5. Add the clams to the pot and cook until the clams are cooked through and have opened, about 5-7 minutes.
6. Discard any clams that do not open.
7. Season the chowder with salt and black pepper to taste.
8. Serve the clam chowder hot with crusty bread on the side.

 

 

[3] Emeril Lagasse's Creamy Clam Chowder Recipe

- Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 cups heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• 1 (14-ounce) can chopped clams, drained, with juice reserved
• Salt and freshly ground black pepper

- Directions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onions, celery, and carrots to the pot and cook until the vegetables are tender, about 10 minutes.
3. Add the garlic to the pot and cook for 1 minute.
4. Add the flour to the pot and stir to combine.
5. Gradually add the milk to the pot, whisking constantly, until the mixture is smooth and thickened.
6. Add the reserved clam juice, heavy cream, thyme, basil, and bay leaf to the pot and stir to combine.
7. Bring the mixture to a simmer and cook until the chowder is thickened and creamy, about 15-20 minutes.
8. Add the chopped clams to the pot and cook until the clams are cooked through and the chowder is heated through, about 5-10 minutes.
9. Season the chowder with salt and black pepper to taste.
10. Serve the clam chowder hot with oyster crackers or crusty bread on the side.

 

[4] Bobby Flay's Clam Chowder Recipe

- Ingredients

• 6 ounces bacon, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups clam juice
• 2 cups heavy cream
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 3 cups chopped potatoes
• 4 cups chopped clams, fresh or canned (drained but juice reserved)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

- Directions

1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Add the onion, celery, and garlic to the pot and cook until softened, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes.
4. Gradually add the clam juice to the pot, whisking constantly, until the mixture is smooth.
5. Add the heavy cream, bay leaves, thyme, cayenne pepper, potatoes, and reserved clam juice to the pot and stir to combine.
6. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
7. Add the chopped clams and reserved bacon to the pot and cook until the clams are heated through, about 5 minutes.
8. Season the chowder with salt and black pepper to taste.
9. Serve hot, garnished with chopped parsley.

 

[5] Martha Stewart's Classic New England Clam Chowder Recipe

- Ingredients

• 4 slices bacon, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups clam juice
• 2 cups heavy cream
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 4 cups chopped potatoes
• 4 cups chopped clams, fresh or canned (drained but juice reserved)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

- Directions

1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes.
4. Gradually add the clam juice to the pot, whisking constantly, until the mixture is smooth.
5. Add the heavy cream, bay leaves, thyme, potatoes, and reserved clam juice to the pot and stir to combine.
6. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
7. Add the chopped clams and reserved bacon to the pot and cook until the clams are heated through, about 5 minutes.
8. Season the chowder with salt and black pepper to taste.
9. Serve hot, garnished with chopped parsley.