Clam Chowder is a classic soup that reminds me of home. There’s just something so comforting about a hearty bowl of chowder, especially on a cold winter day. Today, I’m sharing two different versions of Clam Chowder that are sure to satisfy any appetite. Whether you prefer a creamy New England-style chowder or a heartier, slow-cooked version, these recipes are sure to bring warmth to the soul.
New England Clam Chowder
This New England-style Clam Chowder is creamy and delicious. It’s the perfect balance of seafood, potatoes, and creamy broth. To make this recipe, you’ll need:
- 1/2 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup flour
- 3 cups chicken broth
- 3 cups diced potatoes
- 2 cups half-and-half
- Salt and pepper to taste
- 2 cans minced clams, drained
- Chopped fresh parsley (for garnish)
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, garlic, and thyme and sauté until the vegetables are tender. Sprinkle the flour over the vegetables and stir to combine. Slowly whisk in the chicken broth, being careful to avoid lumps.
Add the diced potatoes to the pot and bring the mixture to a simmer. Allow the potatoes to cook until they are tender. Add the half-and-half and salt and pepper to taste.
Finally, add the drained minced clams to the soup and stir to combine. Simmer for another 5-10 minutes or until the clams are heated through. Garnish with chopped parsley and serve hot.
Gram’s Delicious Clam Chowder
This recipe for Clam Chowder comes from my grandmother, and it’s the perfect dish for those who love a heartier soup. To make this recipe, you’ll need:
- 5 lbs. clams
- 1/2 lb. bacon, diced
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 6 cups diced potatoes
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups water
In a large pot, cook the bacon until it is crispy. Remove the bacon from the pot and set it aside. Add the onions, celery, and carrots to the pot and cook until the vegetables are tender.
Add the diced potatoes to the pot and toss to coat with the vegetable mixture. Add the bay leaves, dried thyme, salt, and black pepper to the pot, followed by the water.
Bring the mixture to a boil, then reduce the heat and allow the soup to simmer. When the clams are cooked, remove them from their shells and add them to the soup. Discard any unopened shells.
Serve the chowder hot, garnished with the crispy bacon bits. Enjoy!
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