How to Make Clam Chowder Soup: A Simple Recipe – Seaco Online
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How to Make Clam Chowder Soup: A Simple Recipe

If you're a fan of seafood, you've probably heard of clam chowder soup. This creamy soup is a classic dish that has been enjoyed for centuries, particularly in coastal regions of the United States. Clam chowder is a hearty soup that can be served as a main course or as a starter. It's perfect for cold winter days or anytime you're craving a warm, comforting meal.

A pot simmers on the stove. Clams, potatoes, and onions are chopped on a cutting board. A creamy broth bubbles in a separate pot

Making clam chowder soup is easier than you might think. The process involves preparing a base of sautéed vegetables and bacon, adding potatoes and clam juice, and then simmering until the potatoes are tender.

Finally, you'll add the clams and cream to create a rich, creamy soup that's full of flavour. Whether you prefer New England clam chowder or Manhattan clam chowder, this recipe is sure to please.

Key Takeaways

  • Clam chowder soup is a classic dish that's perfect for cold winter days or anytime you're craving a warm, comforting meal.
  • Making clam chowder soup involves preparing a base of sautéed vegetables and bacon, adding potatoes and clam juice, and then simmering until the potatoes are tender.
  • Whether you prefer New England clam chowder or Manhattan clam chowder, this recipe is easy to follow and sure to please.

Preparing the Base

A pot simmers on the stove with diced onions, celery, and potatoes in a creamy broth, ready for clams to be added

If you're a fan of seafood, you've probably heard of clam chowder soup. This creamy soup is a classic dish that has been enjoyed for centuries, particularly in coastal regions of the United States. Clam chowder is a hearty soup that can be served as a main course or as a starter. It's perfect for cold winter days or anytime you're craving a warm, comforting meal.

Cooking the Bacon and Vegetables

First, you'll need to cook the bacon and vegetables in a pot. Start by heating up some fat in the pot, such as butter or oil. Then, add chopped onion, celery, and garlic to the pot and cook until the onion is translucent.

Next, add chopped bacon to the pot and cook until it's crispy. The bacon will add a smoky flavour to the soup and give it a nice texture. Once the bacon is cooked, remove it from the pot and set it aside.

Creating the Roux

After cooking the bacon and vegetables, it's time to create the roux. A roux is a mixture of fat and flour that is used to thicken the soup. In the same pot that you cooked the bacon and vegetables in, add some butter and let it melt.

Once the butter is melted, add an equal amount of flour to the pot and stir until it forms a paste. Cook the roux for a few minutes until it turns a light brown colour. This will help remove the raw taste of the flour and give the soup a nutty flavour.

Now that you've created the roux, it's time to add the liquid ingredients to the pot. This will help thicken the soup and give it a creamy texture. In the next section, we'll talk about adding the liquid ingredients and finishing the soup.

Adding the Seafood and Liquids

Seafood and liquids being added to a pot for clam chowder soup

Now that your potatoes are cooked, it's time to add the seafood and liquids to your clam chowder soup. This is where the magic happens, and your soup transforms into a delicious seafood chowder.

Simmering the Potatoes

First, you need to add your clams and clam juice to the pot. If you're using fresh clams, make sure to clean them thoroughly before adding them to the pot. Simmer the clams and clam juice for about 5 minutes until the clams are cooked.

Next, add your broth to the pot. You can use either chicken or vegetable broth, depending on your preference. Simmer the broth and clams for another 5 minutes.

Incorporating Clams and Dairy

Now it's time to add your dairy to the pot. You can use either milk, heavy cream, or a combination of both. Add the dairy slowly, stirring constantly to prevent the soup from curdling.

Finally, it's time to add your cooked potatoes to the pot. If you used Yukon Gold potatoes, they should be soft enough to break down and thicken the soup. If you used Russet potatoes, they will hold their shape better. Simmer the soup for another 5-10 minutes until it reaches your desired consistency.

Frequently Asked Questions

A pot of clam chowder simmers on a stove. Ingredients like clams, potatoes, and creamy broth are visible. A ladle rests on the edge of the pot

What's the secret to a creamy clam chowder?

The secret to a creamy clam chowder is to use heavy cream or half-and-half instead of milk. This will give your chowder a rich and velvety texture. You can also add a roux made of flour and butter to thicken the soup and give it a smooth consistency.

Can you walk me through making clam chowder from scratch?

First, cook some bacon in a large pot until it's crispy. Remove the bacon and set it aside. In the same pot, sauté some onions and celery until they're tender. Add some garlic and cook for another minute. Next, add some diced potatoes, clam juice, and chicken broth to the pot.

Bring the mixture to a boil and then reduce the heat and let it simmer until the potatoes are tender. Finally, add some clams, heavy cream, and the cooked bacon. Season with salt and pepper to taste, and your clam chowder is ready to serve!

What's a good thickener to use for a proper clam chowder?

A traditional thickener for clam chowder is a roux made of flour and butter. Simply melt some butter in a pan, add an equal amount of flour, and cook the mixture until it turns golden brown. Then, whisk in some of the hot liquid from your chowder until the roux is smooth. Pour the roux back into the chowder and stir until the soup thickens.

How can I incorporate canned clams into a chowder recipe?

Canned clams are a great option for making clam chowder, especially if you don't have access to fresh clams. Simply drain the clams and reserve the liquid. Use the clam juice in place of some of the chicken broth in your recipe. Add the clams towards the end of the cooking process so they don't overcook and become rubbery.

What are the must-have ingredients for an authentic clam chowder?

The must-have ingredients for an authentic clam chowder are clams, potatoes, onions, celery, and bacon. You can also add garlic, thyme, bay leaves, and heavy cream for extra flavour and richness.

Any tips for a simple clam chowder using canned soup?

If you're short on time, you can use canned clam chowder soup as a base for your recipe. Simply add some diced potatoes, canned clams, and some seasonings like thyme and bay leaves. Let the soup simmer until the potatoes are tender and the flavours have melded together. You can also add some heavy cream or half-and-half to make the soup creamier.