Clam-Chowder
New England Clam Chowder Recipe with Bacon and Potatoes
Introduction
Clam chowder is a classic American soup that is hearty, creamy, and full of flavor. This dish is perfect for a cozy night in or a special occasion. With a rich history and delicious taste, clam chowder is a favorite among seafood lovers.
History
Clam chowder has been a popular dish in the United States since the early 18th century. It originated in New England, where clams were abundant and readily available. The dish was traditionally made with clams, salt pork, onions, potatoes, and cream. Over the years, different variations of clam chowder have emerged, including Manhattan clam chowder, which is tomato-based.
Ingredients
How to prepare
- 1. Drain the clams and reserve the liquid. Measure the clam liquid and add enough water to make 4 cups of liquid. Set it aside.
- 2. In the pressure cooker, brown the diced bacon until golden. Remove the bacon and set it aside.
- 3. Drain off all but 0.25 of the fat and sauté the onion for several minutes.
- 4. Add the potatoes, salt, pepper, and the reserved clam liquid (mixed with water) and bring it to a boil.
- 5. Seal the pressure cooker, bring it up to 15 lb (6.80 kg) pressure, reduce the heat to stabilize the pressure, and cook for 10 minutes.
- 6. Remove it from the heat, depressurize, and remove the lid.
- 7. Add the half and half, milk, butter, and clams. Heat it gently (but do not boil). Serve immediately.
Variations
- Add bacon or smoked sausage for a smoky flavor.
- Use sweet potatoes or corn for a twist on the classic recipe.
Cooking Tips & Tricks
Be sure to drain the clams and reserve the liquid for added flavor.
- Browning the salt pork before adding the onions will enhance the overall taste of the chowder.
- Use a pressure cooker to speed up the cooking process and lock in the flavors.
- Be careful not to overcook the chowder once the cream and clams are added, as this can cause the soup to curdle.
Serving Suggestions
Serve clam chowder with oyster crackers or crusty bread for dipping.
- Garnish with fresh parsley or chives for added flavor.
Cooking Techniques
Use a pressure cooker to speed up the cooking process and lock in the flavors.
Ingredient Substitutions
Use bacon or pancetta instead of salt pork.
- Use canned or frozen clams if fresh clams are not available.
Make Ahead Tips
Clam chowder can be made ahead of time and reheated before serving.
Presentation Ideas
Serve clam chowder in bread bowls for a fun and creative presentation.
Pairing Recommendations
Pair clam chowder with a crisp white wine or a cold beer.
Storage and Reheating Instructions
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Calories per serving
300 per serving
Carbohydrates
25g per serving
Fats
15g per serving
Proteins
10g per serving
Vitamins and minerals
Clam chowder is a good source of Vitamin A, Vitamin C, Calcium, and Iron.
Alergens
Contains dairy and shellfish
Summary
Clam chowder is a rich and creamy soup that is high in calories and fats. It is a good source of protein and essential vitamins and minerals.
Summary
Clam chowder is a classic American soup that is creamy, flavorful, and perfect for any occasion. With a rich history and delicious taste, this dish is sure to become a favorite in your household. Enjoy this hearty soup with friends and family for a comforting and satisfying meal.
How did I get this recipe?
The first time I saw this recipe, I knew I had to try it. It was a chilly autumn day, and I stumbled upon it in an old cookbook that I had inherited from my great-grandmother. The pages were yellowed and fragile, with handwritten notes scribbled in the margins. As I read through the ingredients and instructions, I could almost smell the savory aroma of the clam chowder simmering on the stove.
I had never made clam chowder before, but something about the recipe called to me. Perhaps it was the memories of my great-grandmother, who was known for her delicious seafood dishes. Or maybe it was the thought of cozying up by the fire with a steaming bowl of chowder on a cold winter evening. Whatever the reason, I knew I had to give it a try.
I gathered all the ingredients I would need – clams, potatoes, onions, celery, butter, cream, and seasonings. I made a trip to the local fish market to pick up the freshest clams I could find, and then set to work in the kitchen. As I chopped and sautéed and stirred, I could feel my great-grandmother's presence guiding me through the recipe.
The clam chowder simmered on the stove, filling the house with a mouth-watering aroma. I couldn't wait to taste the finished dish. When it was finally ready, I ladled myself a generous portion into a bowl and took my first bite. The flavors exploded on my tongue – creamy and rich, with a hint of briny sweetness from the clams. It was perfect.
From that moment on, clam chowder became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and cozy nights at home. Each time I prepared it, I felt a connection to my great-grandmother and the generations of women who had come before me, passing down their culinary wisdom.
Over the years, I honed and perfected the recipe, tweaking it here and there to suit my own tastes. I experimented with different types of clams, added a splash of white wine for extra depth of flavor, and garnished each bowl with a sprinkle of fresh parsley. But no matter how much I tinkered with the recipe, the heart of it remained the same – a warm and comforting bowl of clam chowder that never failed to delight.
I shared the recipe with friends and neighbors, who raved about its deliciousness and begged for a copy. I taught my children and grandchildren how to make it, passing on the tradition of clam chowder to yet another generation. And each time I prepared it, I felt a sense of pride and accomplishment, knowing that I was carrying on a culinary legacy that stretched back through the years.
As I sit down to enjoy a bowl of clam chowder on a quiet evening, I can't help but smile at the memories that swirl around me. The taste of the chowder transports me back to my great-grandmother's kitchen, where she lovingly prepared each dish with care and attention to detail. I can almost hear her laughter and feel her presence beside me, guiding me through each step of the recipe.
Clam chowder isn't just a dish to me – it's a connection to my past, a reminder of the strong and resourceful women who came before me. And as I take another spoonful, savoring the creamy broth and tender clams, I am filled with gratitude for the gift of this recipe and the stories it carries with it. For me, clam chowder will always be more than just a meal – it's a taste of history, a touch of love, and a reminder of the power of tradition.
Categories
| Bacon Recipes | New England Meat Dishes | New England Recipes | Pork Recipes | Potato Recipes | Soup Recipes | White Pepper Recipes |