Delicious And Appetizing Clam Chowder
True chowder lovers will vouch for its spectacular taste and the various health benefits it offers. Perfect and traditional chowders are gluten free and nutritious. Chowder can be cooked as a one-pot meal. Chowders should be kept for at least one hour after it is made to enhance the taste and flavor.
Different Varieties of Chowders
There are different varieties of chowders, from creamy white chowder to tomato based chowder. Each of them has its loyal following. The different types of chowders are clam chowder, fish chowder, corn chowder, potato chowder and so on.
What is a Clam Chowder?
Clam chowder is a delicious and healthy type of chowder made using clams and clam juice. In addition to the main ingredient, clams, other ingredients like potatoes, celery, onions and parsley are also used. Most people think of chowder as a cream based soup, but there are other varieties as well. You can enjoy this soup with crackers, crusty bread or a green salad. Popular varieties include Manhattan, Delaware, New England, New Jersey and Hatteras.
Tips to Make Your Clam Chowder Delicious
* Adding potatoes helps to thicken your chowder in addition to keeping it gluten free.
* Frying onions together with bacon gives a smoky flavor to your chowder.
* Using real cream gives an enhanced flavor.
* Add the clams only after the potatoes are boiled as cooking time is less for clams.
* Cook potatoes in very little water.
* Don’t drain the fat of the bacon. It can be used in the chowder.
A Simple and Delicious Recipe for New England Clam Chowder
Canned Clams- 2 cans, minced and undrained
Clam juice- 4 ounce
Onion – 1 cup chopped
Diced bacon slices-2
Celery – ½ a cup chopped
Garlic – 1/2 clove minced
Black Pepper – 1/4 teaspoon
Potatoes – 1 cup peeled and cubed
Salt – 1tsp
Half-and-half – 1 cup
Milk – 1 cup
Bay leaf – 1
Fresh Thyme – 1 teaspoon chopped
Parsley – 1 sprig
All-purpose flour – ¼ cup
Drain clams. Mix the drained clam liquid with the clam juice and keep the mixture aside. Cook bacon in a Dutch oven over medium high heat in a big pot, until it is crisp. Add onions, celery and garlic, and sauté for another 5 minutes. Add clam juice mixture, potatoes, fresh thyme, pepper, parsley sprigs and bay leaf and cook for 10 to 15 minutes till potato is tender.
In another sauce pan, add flour to milk and whisk well. Add the clams and half-and-half and simmer together for about 6 to 7 minutes. Add the clam mixture to the soup base. Heat it for about 2 minutes. Season to taste with salt and pepper. Serve with crackers, buttered crusty French bread, a crisp green salad or vegetables as accompaniments.