Clam chowder
Discover this authentic American Clam chowder recipe — a quick and easy dish that's an impressive dish that showcases your cooking skills. Made with clams, butter, bacon and 8 more fresh ingredients, this recipe guides you through 3 detailed steps to create a truly memorable meal. Ready in about 12 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this american classic is sure to impress.
20
Prep Time (min)
2
Cook Time (min)
4
servings
300
Calories/serving
Hard
Difficulty
Ingredients
- 1 ½ kg Clams
- 50 g Butter
- 150 g Bacon
- 1 finely chopped Onion
- sprigs of fresh Thyme
- 1 Bay Leaf
- 1 tbls Plain Flour
- 150 ml Milk
- 150 ml Double Cream
- 2 medium Potatoes
- Chopped Parsley
Instructions
3 steps · ~38 minutes total
Step 1
Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
8 minutesDon't overcrowd the pan — cook in batches for a better sear.Step 3
Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your american meal with these perfect pairings:
About This Dish
Clam chowder is a beloved dish from American cuisine, originating in United States. With a total preparation time of about 22 minutes, it's a quick and easy option for any day of the week.
American cuisine is a melting pot of flavors and traditions from around the world, shaped by the diverse cultures that make up the nation. From hearty comfort food to innovative modern dishes.
This recipe is rated hard difficulty and uses 11 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For a traditional clam chowder, use canned chopped clams or fresh, small clams such as littlenecks or cherrystones for the best flavor and texture.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
