Clam Chowder: A New England Treasure
Clam chowder is a hearty soup that originated in New England. It is typically made with clams, potatoes, onions, celery, and milk or cream. There are two main types of clam chowder: New England clam chowder, which is white and creamy, and Manhattan clam chowder, which is tomato-based.
Clam chowder is a delicious and satisfying meal that is perfect for a cold day. It is also relatively easy to make, so even novice cooks can give it a try.
Ingredients for New England Clam Chowder:
1 pound bacon, diced
1 tablespoon olive oil
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
4 cups diced potatoes
1 (10-ounce) can chopped clams, undrained
1 (8-ounce) can clam juice
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream
Instructions:
1. In a large Dutch oven or pot, cook the bacon over medium heat until crispy. After draining the bacon grease, set aside 1 tablespoon.
2. Add the olive oil to the pot and heat over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
3. Stir in the chicken broth, potatoes, clams, clam juice, thyme, salt, and pepper. After bringing to a boil, lower the heat, and simmer the potatoes for 20 minutes, or until they are soft.
4. Stir in the heavy cream and cook for an additional 5 minutes. Garnish with chopped bacon and fresh parsley, if desired.
Tips:
For a richer flavor, use smoked paprika or Old Bay seasoning.
You can also add other vegetables to your clam chowder, such as carrots, corn, or peas.
If you don't have fresh clams, you can use canned clams instead. Just be sure to drain them before adding them to the soup.
Clam chowder is best served hot with a side of crusty bread.
Manhattan Clam Chowder
Manhattan clam chowder is a tomato-based soup that is made with clams, potatoes, onions, celery, tomatoes, and milk or cream. It is a bit more flavorful than New England clam chowder, and it is perfect for those who like a heartier soup.
Ingredients for Manhattan Clam Chowder:
1 tablespoon olive oil
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups chicken or vegetable broth
4 cups diced potatoes
1 (10-ounce) can chopped clams, undrained
1 (8-ounce) can clam juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
Instructions:
1. In a large pot or Dutch oven, the olive oil should be heated over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
2. Stir in the crushed tomatoes, chicken broth, potatoes, clams, clam juice, oregano, salt, and pepper. Once the potatoes are soft, bring to a boil, then lower the heat and simmer for 20 minutes.
3. Stir in the heavy cream and cook for an additional 5 minutes. Garnish with chopped parsley, if desired.
Tips:
Add a small pinch of red pepper flakes to make the soup hotter.
You can also add other vegetables to your Manhattan clam chowder, such as carrots, corn, or peas.
If you don't have fresh clams, you can use canned clams instead. Just be sure to drain them before adding them to the soup.
Manhattan clam chowder is best served hot with a side of crusty bread.
I hope you enjoy this recipe for clam chowder! It is a delicious and easy-to-make soup that is perfect for a cold winter day.
Additional tips for making clam chowder:
Use fresh, high-quality ingredients for the best flavor.
The potatoes should not be overcooked or they will get mushy.
Be careful not to let the soupboil, as this can make it curdle.
Looks delicious.
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