Clam Chowder / Stew
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Description: Indulge in the best clam chowder ever with an abundance of clams and loads of flavor! This recipe is perfect for any occasion and can even be halved for smaller gatherings. For an extra special touch, consider adding clams and mussels in their shells, along with succulent prawns for a festive twist, ideal for holiday celebrations like Christmas Eve. Serve alongside cranberry scones for a truly delightful experience!
Recipe Category: Stew
Keywords: Chowders, One Dish Meal, Lunch/Snacks, Canadian, Potluck, Winter, Christmas, < 60 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3-4 | Bacon |
| 2 | Yellow onions |
| 1/2 | Chicken broth |
| 2 | Potatoes |
| 1 | Salt |
| 1/8 | Cayenne pepper |
| 3 | Butter |
| 3 | Flour |
| 3 cups | 2% low-fat milk |
| 2 cups | Half-and-half cream |
| 4 | Cans baby clams |
| 1 | Worcestershire sauce |
| 2-3 | Parsley |
| NA | Paprika |
Instructions:
-
Begin by frying the bacon in a large Dutch oven until it becomes crisp. Once done, remove the bacon with a slotted spoon and set it aside for later use.
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In the same pot, add the diced onions and sauté them until they become softened and translucent. Then, add in the diced potatoes and chicken broth.
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Season the mixture with salt and cayenne pepper to taste, ensuring the flavors are well-distributed. Cover the pot and allow the ingredients to cook together for approximately 15 minutes, or until the potatoes are tender.
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Meanwhile, in a separate large saucepan, melt the butter over medium heat. Once melted, gradually whisk in the flour to create a roux, ensuring no lumps remain.
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Cook the roux for about a minute to remove the raw flour taste, then slowly pour in the cream and milk while continuously whisking. Allow the mixture to simmer over low heat until it thickens to your desired consistency, forming a creamy base for the chowder.
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Once the potato mixture is fully cooked, pour the creamy roux into the pot, combining it with the onions, potatoes, and broth. Open two cans of baby clams, but only add the clams to the chowder, reserving the juice from these cans for later use.
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Stir in the Worcestershire sauce and the reserved bacon pieces, infusing the chowder with rich and savory flavors.
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If you prefer a thinner consistency for your chowder, gradually add the reserved clam juice from the remaining two cans, adjusting the amount based on your preference.
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Gently simmer the chowder over moderate heat until it is thoroughly heated through, allowing all the flavors to meld together beautifully.
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Once ready, transfer the clam chowder to a soup tureen or individual serving bowls, garnishing with fresh parsley and a sprinkle of paprika for a colorful and aromatic finishing touch.
Enjoy this hearty and comforting clam chowder/stew recipe, bursting with the briny goodness of fresh clams and enriched with creamy, savory flavors, making it a perfect choice for cozy gatherings or special occasions throughout the year! 🍲
