This Thick Clam Chowder is a delightful, hearty dish perfect for chilly days. With fresh clams and a rich, creamy base, it warms the soul and comforts the senses. Let’s dive into making this delicious recipe!
Why make this recipe
Making clam chowder from scratch allows you to enjoy the true flavors of fresh seafood, combined with wholesome vegetables and savory seasonings. This chowder is thick and creamy, ensuring that each spoonful is packed with delicious taste and texture.
Ingredients
- 2 tbsp butter
- 5 slices bacon (finely chopped, about 1/4-inch pieces)
- 1 large onion
- 3 carrots
- 2 stalks celery, finely diced
- 6 cloves garlic
- 1/2 cup dry white wine
- 32 oz chicken broth
- 1 tbsp fresh thyme
- 2 tsp dried oregano
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 4 large potatoes (peeled and diced into 1/2-inch cubes)
- 1/2 cup sweet corn
- 5 dozen clams (scrubbed clean and soaked in cold water)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup dry white wine
- 3 tbsp fresh parsley, chopped
- 2 tbsp all-purpose flour (to whisk into cream)
- 2 cups heavy cream (room temperature)
How to make it
- In a large pot, melt the butter over medium heat.
- Add the chopped bacon and cook until crispy.
- Stir in the onion, carrots, and celery, and sauté until softened.
- Add the minced garlic and cook for an additional minute.
- Pour in 1/2 cup of dry white wine and let it simmer for a few minutes.
- Add the chicken broth, fresh thyme, dried oregano, salt, black pepper, red pepper flakes, and bay leaf. Bring to a boil.
- Once boiling, add the diced potatoes and sweet corn. Reduce the heat and let it simmer until the potatoes are tender.
- In a separate pan, heat the olive oil and sauté 2 minced garlic cloves until fragrant.
- Add the soaked clams and 1 cup of dry white wine to the pan. Cover and cook until the clams open.
- Discard any unopened clams and stir the cooked clams into the chowder.
- In a small bowl, whisk the all-purpose flour into the room-temperature heavy cream until smooth.
- Stir this mixture into the chowder to thicken it, cooking for a few more minutes until creamy.
- Finally, stir in the fresh parsley just before serving.
How to serve it
Serve this thick clam chowder hot, garnished with extra parsley if desired. It pairs well with warm, crusty bread or crackers for dipping.
How to store it
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Helpful tips
- Make sure to soak the clams thoroughly to clean them well before cooking.
- For a thicker chowder, you can add more flour mixed with cream until you reach the desired consistency.
- Taste regularly and adjust seasonings according to your preference.
Optional variations
- Substitute some of the clams with shrimp or fish for a mixed seafood chowder.
- For a different flavor, try adding diced tomatoes or green chiles for a spicy twist.
Frequently asked questions
Can I use canned clams instead of fresh?
Yes, you can use canned clams, but fresh clams offer a better texture and flavor in the chowder.
How do I know when the potatoes are done?
The potatoes are done when they are tender and can easily be pierced with a fork.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder in advance, but it’s best to add the clams and heavy cream just before serving to maintain their fresh taste and texture.
Enjoy making this comforting dish, and warm up with every delicious spoonful!
