The Best Clam Chowder EVER

The first time I tasted clam chowder that truly sang to my soul, I was shivering in a tiny, seaside shack on the coast of Maine. The wind howled, the waves crashed, and the salty air nipped at my cheeks, but one spoonful of that creamy, briny goodness melted away the cold. I remember the comforting warmth spreading through me, the satisfying chew of the clams, and the subtle sweetness of the potatoes, all perfectly balanced. That chowder was more than just food; it was an experience, a memory etched in my heart. It set me on a quest to recreate that magic, a quest that eventually led me to this recipe – one I’m confident will become a cherished favorite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8
• Yield: About 10 cups
• Dietary Type: Not Gluten-Free (contains flour)

Ingredients

• 1 lb bacon
• 2 large potatoes, baked and cooled
• 2 celery ribs, minced
• 2 onions, medium sized, minced
• 2 (6 1/2 ounce) cans clams, chopped
• 2 (6 1/2 ounce) cans clams, minced
• 2 tablespoons butter
• 1⁄2 teaspoon Old Bay Seasoning
• 2 tablespoons flour
• 1 teaspoon black pepper
• 1 quart heavy cream
• 1⁄2 teaspoon cajun seasoning
• Salt, to taste

Equipment Needed

• Cookie sheet
• Foil
• Large pot
• Large bowl
• Paper towels

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with foil and lightly spray with non-stick spray.
2. Cut the bacon in half and lay in a single layer on the prepared foil-lined baking sheet.
3. Bake the bacon at 350 degrees Fahrenheit for about 30 minutes, or until crisp but still flexible. Keep a close watch; ovens vary!
4. Remove the bacon from the oven and transfer it to paper towels to drain. Set aside for later use.
5. Open the cans of clams and drain the contents over a large bowl to RESERVE the juice. Let the clams continue to drain while you work on the base of the chowder. Be sure to inspect the clam juice for any grit, as this can affect the final dish.
6. Now, pour all the rendered bacon fat from the cookie sheet into a large pot.
7. Add the minced onions, celery, and Old Bay Seasoning to the pot with the bacon fat. Cook over medium to medium-low heat until the onions and celery are soft and translucent, about 8-10 minutes. Be careful not to burn them.
8. Peel the skin off the cooled, baked potatoes and dice them into pieces (large or small, depending on how chunky you like your chowder). Use more or fewer potatoes based on your preference for chunkiness.
9. Add the diced potatoes to the pot with the onion and celery mixture. Cook for about 10 minutes, stirring often to prevent scorching on the bottom of the pan. You want the potatoes to “soak up” the bacon fat.
10. Once the potatoes have absorbed the bacon fat, add the butter and stir until melted.
11. Sprinkle the flour evenly over the potato mixture and keep stirring to incorporate it. Turn the heat up just a touch and cook for about 5 minutes, or until you see some browning happening on the bottom of the pot. This step is crucial for thickening the chowder and developing its flavor.
12. Now, slowly add the reserved clam juice from the cans, paying close attention for any grit that may have settled at the bottom of the bowl. You don’t want that grit in your chowder.
13. Add enough water to the pot to cover the potatoes. Season with black pepper.
14. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld together.
15. Add the chopped and minced clams to the pot, along with the cooked bacon, crumbled into small pieces. Cook for another 15 minutes, allowing the clams to heat through and their flavor to infuse the chowder.
16. Pour in the heavy cream and add the cajun seasoning. Let the chowder simmer on low for another 15 minutes, stirring occasionally to prevent scorching. Do not let it boil after adding the cream.
17. Taste the chowder and adjust the seasoning with salt as desired. Remember that the bacon and clam juice are already quite salty, so add salt judiciously.

Expert Tips & Tricks

• Don’t overcook the clams: Overcooked clams become rubbery. Add them towards the end of the cooking process to keep them tender.
• Thicken to your liking: If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Slowly whisk the slurry into the chowder during the last 15 minutes of simmering.
• Bacon Perfection: For uniformly crisp bacon, try baking it on a wire rack set inside the baking sheet. This allows the fat to drip away, resulting in evenly cooked slices.
• Spice it Up: If you prefer a spicier chowder, add a pinch of red pepper flakes along with the cajun seasoning.
• Make Ahead: This chowder can be made a day ahead of time. The flavors will meld together even more overnight. Just be sure to store it in the refrigerator and reheat it gently before serving.

Serving & Storage Suggestions

Serve this clam chowder hot, garnished with freshly chopped parsley or chives, if desired. A side of crusty bread or oyster crackers is a classic accompaniment.

To store leftovers, allow the chowder to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, as the cream can separate. Freezing is not recommended due to the cream content, which can change texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	50g	77%
Saturated Fat	32g	160%
Cholesterol	190mg	63%
Sodium	900mg	38%
Total Carbohydrate	25g	8%
Dietary Fiber	3g	12%
Sugars	4g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend or tapioca starch.
• Dairy-Free: Replace the heavy cream with coconut cream or a thick plant-based cream alternative. Be mindful that this will alter the flavor profile.
• Vegetarian: While not strictly vegetarian, you could consider replacing the bacon with smoked paprika to impart a smoky flavor, and use vegetable broth instead of reserving clam juice and adding water. You will have to name it something other than “Clam Chowder” though!
• Seafood Medley: Add other types of seafood, such as shrimp, scallops, or cod, along with the clams for a heartier chowder. Adjust cooking times accordingly.
• Corn Chowder Hybrid: Add 1 cup of frozen or fresh corn kernels during the last 15 minutes of simmering for a delightful twist.

FAQs (Frequently Asked Questions)

Q: Can I use canned potatoes instead of baking them?
A: While fresh, baked potatoes offer the best texture and flavor, canned potatoes can be used in a pinch. Be sure to drain and rinse them well before dicing.

Q: How do I prevent the cream from curdling?
A: To prevent curdling, use full-fat heavy cream and avoid boiling the chowder after adding the cream. Simmering gently on low heat is key.

Q: Can I freeze this clam chowder?
A: Freezing is not recommended due to the heavy cream, which can change texture and separate upon thawing.

Q: What if my chowder is too thin?
A: If your chowder is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Slowly whisk the slurry into the chowder during the last 15 minutes of simmering.

Q: Can I use clam juice from a bottle instead of reserving it from the cans?
A: Yes, you can use bottled clam juice if you prefer. Just be sure to use a good quality brand for the best flavor. You will need to adjust the amount of water you add accordingly.

Final Thoughts

There you have it – the best clam chowder EVER! This recipe is a labor of love, but the result is a creamy, comforting, and utterly delicious bowl of goodness that’s sure to impress. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your feedback and photos, and most importantly, enjoy every spoonful. Consider pairing this chowder with a crisp white wine like Sauvignon Blanc or a refreshing pale ale. Happy cooking!