Clam chowder
- Up and Down Story
- Feb 5
- 4 min read
Clam chowder is a delicious and creamy soup that primarily features clams. It’s simmered with potatoes, onions, and celery, creating a rich and smooth flavor. Typically enjoyed warm with bread or crackers, it’s the perfect comfort food for chilly days.
There are two main varieties of clam chowder: the first is the New England style, known for its creamy base and indulgent taste. The second is Manhattan style, which has a tomato base, offering a fresher and spicier profile. Today, I’m excited to share the New England-style recipe!
I first had this dish on a cold day in San Francisco, so whenever the weather gets chilly and gloomy like it is now, clam chowder is the first thing that comes to mind. 🍲
For those of you who’ve enjoyed this dish in places like San Francisco or Seattle, I’m sure you can relate to the nostalgia it brings. Once you try it, you’ll find it hard to forget.
Note: I’ve simplified this recipe to keep the ingredient list minimal, considering many of my followers are currently living in Korea and may find it challenging to source certain items. Based on my experience, when faced with hard-to-find ingredients, it often discourages me from trying the recipe. I want to make it accessible, even for beginners, so you can easily whip up a delicious meal. The flavors may be less complex, but the taste will still be delightful!
For those living in the U.S., I recommend adding 2 tablespoons of Worcestershire sauce to counterbalance the richness, and a splash of Tabasco sauce when serving for a little kick!
Confused about these ingredients?
Heavy Cream
Whipped Cream
Half & Half
In the U.S., these ingredients are quite different in composition and use.
Heavy Cream:
Composition: Contains the highest fat content (36% or more) among dairy products.
Uses: Used in sauces, soups, desserts, and ice cream. When whipped, it becomes a rich cream often used in creamy sauces and pasta dishes.
Whipped Cream:
Composition: Light and airy cream made by whipping heavy cream, usually sweetened with sugar or vanilla. Fat content is 30% or more.
Uses: Commonly used as a topping for desserts like cakes, ice cream, and hot chocolate.
Half and Half:
Composition: A 1:1 mixture of milk and heavy cream, with a fat content of about 10-18%.
Uses: Typically added to coffee or used to achieve a creamy texture in soups and sauces. It’s not suitable for whipping due to its lower fat content.
From my experience, I often found myself confused at the market when heavy cream was unavailable. I didn’t know what to substitute, which made me hesitant to try baking. Reading this, you might realize that heavy cream and whipped cream are quite similar, except whipped cream has added vanilla and sweetness. Half and half has a significantly lower fat content compared to the other two, which is why in the U.S., people often suggest adding butter when substituting it for heavy cream.
Ingredients:
4 slices of bacon
2 potatoes (about 2 cups, diced)
1.5 large onions (about 2 cups, diced)
2 cups of celery, chopped
3 cups of water
2 cans of clam meat
Potato starch
1/4 cup of flour
Salt and pepper
SNOW'S Chopped Clam & Juice https://a.co/d/cya9gVB
6 oz Clam https://a.co/d/0Qikj0z
👩🏻🍳Recipe
In a pan, heat some oil and fry the chopped bacon until crispy. Remove and set aside.
Dice the onions and celery, then sauté them in the leftover bacon grease.
Add the diced potatoes and continue to sauté.
Push the sautéed ingredients to one side of the pot, tilting it to gather the liquid, then add 1/4 cup of flour to thicken it, whisking well.
Add enough water (3 cups) or chicken stock to just cover the ingredients. If using water, feel free to add some bouillon for extra flavor.
Add both cans of clam meat, including the juice, or you can use clam juice if preferred.
Stir in a generous amount of heavy cream (half & half or whipping cream work as well; adjust based on your desired taste and thickness).
As it simmers, if the soup isn’t thick enough, mix potato starch with cold water before adding it gradually to achieve your desired consistency. Remember, potato starch should always be mixed with cold water first, or it’ll clump in the hot liquid!
Season with salt and pepper to taste, and finish with a generous sprinkle of parsley.
Cooking Tips:
You can use fresh clams. Boil them in their shells first, then separate the meat for use. Don’t discard the broth; it’s perfect for the soup!
You can use any of the creams mentioned, but if you opt for milk, add 2 tablespoons of butter for low-fat milk or 1 tablespoon for regular milk.
The saltiness from the bacon might be enough, so you might not need to add extra salt.
Clams can be found at Amazon, Walmart, and Target.
Adding scallops (frozen is fine) alongside the clams makes for a delightful addition.
Instead of the fourth step, you can create a roux (a mixture of flour and fat) to thicken your soup, which is a more traditional method. However, many find roux-making daunting, so I’ve opted for a simpler approach.
What is a Roux?
A roux is a mixture of flour and fat (usually butter) used to thicken soups and sauces. It’s made by cooking equal parts of flour and butter over low heat until combined, giving your dish a smooth texture.
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