Karen's New England Clam Chowder

Karen's New England Clam Chowder Recipe - Creamy and Flavorful

Region / culture: New England | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Karen's New England Clam Chowder is a creamy and comforting soup that is perfect for a cozy night in. This recipe is easy to make and full of delicious flavors that will warm you up from the inside out.

History

New England Clam Chowder has been a staple in American cuisine for centuries. It originated in the New England region of the United States, where clams were abundant and readily available. The creamy soup base was a perfect way to showcase the fresh seafood, and it quickly became a favorite among locals and visitors alike.

Ingredients

5 cans of condensed cream of potato soup (10.75 oz (305 g))
6 cups of fat free half-and-half
10 oz (283 g) can of whole baby clams, undrained
1 tbsp of dried minced onion
1 tbsp of dried parsley flakes
0.5 tsp of garlic powder
0.5 tsp of seasoned salt
hot sauce (to taste)
salt (to taste)
black pepper (to taste)
2 tbsp of melted butter
minced fresh parsley

How to prepare

Heat the soup with half-and-half in a heavy large saucepan over medium heat.
Add the next 6 ingredients. Season with salt and pepper. Reduce the heat to low. Simmer gently until thickened, stirring frequently, for about 15 minutes.

Drizzle butter on top. Ladle the soup into bowls. Garnish with fresh minced parsley. If the chowder isn't thick enough to suit your taste, you can do one of two things

Stir in instant potato flakes and keep adding and stirring until the chowder reaches the desired thickness, or
Stir in Wondra flour, a little at a time, and continue adding and stirring until the chowder reaches the desired thickness. If thickening with flour, cook for an additional 2–3 minutes so no raw flour taste remains.

Variations

Add diced potatoes or corn for extra texture and flavor.
Use bacon or pancetta for a smoky twist on this classic recipe.

Cooking Tips & Tricks

Be sure to simmer the chowder gently to allow the flavors to meld together.

- Adjust the seasonings to your taste preferences, adding more or less salt, pepper, and hot sauce as needed.

- For a thicker chowder, you can add instant potato flakes or Wondra flour to achieve the desired consistency.

Serving Suggestions

Serve Karen's New England Clam Chowder with oyster crackers or crusty bread for a complete meal.

Cooking Techniques

Be sure to simmer the chowder gently to prevent the dairy from curdling.

- Stir frequently to prevent sticking and ensure even cooking.

Ingredient Substitutions

You can use fresh clams instead of canned clams for a more authentic flavor.

- Substitute heavy cream for half-and-half for a richer chowder.

Make Ahead Tips

Karen's New England Clam Chowder can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Karen's New England Clam Chowder with a sprinkle of fresh minced parsley for a pop of color.

Pairing Recommendations

Serve Karen's New England Clam Chowder with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers of Karen's New England Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Karen's New England Clam Chowder contains approximately 350 calories.

Carbohydrates

Each serving of Karen's New England Clam Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of Karen's New England Clam Chowder contains approximately 20 grams of fats.

Proteins

Each serving of Karen's New England Clam Chowder contains approximately 10 grams of proteins.

Vitamins and minerals

Karen's New England Clam Chowder is a good source of vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (half-and-half) and shellfish (clams).

Summary

Karen's New England Clam Chowder is a rich and creamy soup that is high in fats and carbohydrates. It is a good source of proteins and essential vitamins and minerals.

Summary

Karen's New England Clam Chowder is a delicious and comforting soup that is perfect for a cozy night in. With its creamy base and flavorful clams, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Karen's New England Clam Chowder. It was a chilly autumn day when I found myself browsing through an old cookbook at a secondhand store. As soon as I saw the ingredients and the method of preparation, I knew I had to try it out.

The recipe belonged to a dear friend of mine named Karen, who hailed from the coastal town of New Bedford, Massachusetts. She was known for her delicious clam chowder, and I had always wanted to learn her secret recipe. Unfortunately, Karen had passed away a few years ago, and I never got the chance to ask her for it.

But fate had a way of bringing things together, and as I flipped through the pages of that old cookbook, I felt a sense of nostalgia wash over me. I could almost hear Karen's laughter and smell the aroma of her famous clam chowder wafting through the air. It was as if she was guiding me to recreate her beloved recipe in my own kitchen.

I wasted no time in gathering the ingredients - fresh clams, potatoes, onions, celery, bacon, and heavy cream. I could already taste the creamy goodness and the briny flavor of the sea in every spoonful. As I chopped and sautéed, I felt a connection to Karen and her love for cooking. She had always said that the key to a good clam chowder was to use the freshest ingredients and to cook with passion and patience.

I followed the recipe to the letter, simmering the clams in a pot of water until they released their flavorful juices, then straining the liquid and reserving it for the chowder base. I diced the potatoes and onions, minced the celery, and crisped the bacon until it was golden and crispy. The kitchen was filled with the comforting smells of home-cooking, and I knew I was on the right track.

As I added the clams, vegetables, and cream to the pot, I couldn't help but think of Karen and the memories we had shared over the years. She had taught me so much about cooking and life, and I was grateful for her influence in my culinary journey. I stirred the chowder slowly, watching as it thickened and the flavors melded together in perfect harmony.

Finally, it was time to ladle the steaming chowder into bowls and garnish it with a sprinkle of fresh parsley. I took a tentative sip, letting the creamy goodness coat my tongue and warm me from the inside out. The taste was exquisite - rich and satisfying, with a hint of brine and a touch of sweetness from the vegetables. It was a dish that evoked memories of seaside picnics and cozy evenings by the fire.

I knew that Karen would have been proud of my rendition of her New England Clam Chowder. It was a fitting tribute to her culinary legacy and a reminder of the bonds that food can create between friends and family. As I savored each spoonful, I felt her presence in the kitchen, guiding me with her gentle spirit and love for good food. And as the last drops of chowder disappeared from my bowl, I knew that this recipe would become a cherished part of my own repertoire, to be passed down to future generations with love and gratitude.