Potato Clam Chowder Recipe

Potato Clam Chowder is a hearty and comforting dish, perfect for chilly evenings or as a fulfilling meal any day. This recipe combines the richness of clams with the earthy flavors of potatoes, creating a delicious blend that’s both nutritious and satisfying. It’s a great way to introduce seafood into your diet in a flavorful way.

Ingredients

  • 2 cans (6.5 ounces each) of chopped clams, with juice
  • 4 cups of diced potatoes
  • 1 cup of diced onion
  • 1 cup of diced celery
  • 2 cups of chicken or vegetable broth
  • 1 cup of heavy cream or half-and-half
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all-purpose flour
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: 4 slices of bacon, cooked and crumbled

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Instructions

  1. Preparation: Drain the clams, reserving the juice. Dice the potatoes, onion, and celery into small, uniform pieces. If using bacon, cook it until crisp, then crumble it.
  2. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until they are soft, about 5 minutes. Sprinkle the flour over the vegetables and stir for another minute to remove the raw flour taste.
  3. Add Potatoes and Broth: Add the diced potatoes to the pot, along with the chicken or vegetable broth. Pour in the reserved clam juice. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
  4. Add Clams and Cream: Once the potatoes are tender, add the chopped clams and heavy cream or half-and-half. Stir well and heat through, but do not boil, as this can cause the dairy to curdle.
  5. Seasoning and Garnish: Season the chowder with salt and pepper to taste. If you used bacon, add it now.
  6. Serve: Ladle the chowder into bowls and garnish with chopped parsley. Serve hot.

Pros and cons of Potato Clam Chowder Recipe

Pros

  1. Nutritional Benefits: Clams are a great source of lean protein, iron, and vitamin B12, while potatoes provide carbohydrates and fiber. Together, they make a balanced and nutritious meal.
  2. Comforting and Satisfying: This chowder is hearty and filling, making it an ideal comfort food for colder weather or as a fulfilling meal any time.
  3. Versatility: You can easily adjust the recipe to suit dietary preferences or restrictions, such as using milk alternatives or gluten-free flour.
  4. Flavorful: The combination of clams, potatoes, and cream creates a rich and savory flavor profile that is generally well-received.
  5. Easy to Make: The recipe is straightforward and does not require advanced cooking skills, making it accessible for cooks of all levels.

Cons

  1. Caloric and Fat Content: The use of cream or half-and-half, along with butter, increases the calorie and fat content of the dish, which might not align with low-fat dietary preferences.
  2. Allergens and Dietary Restrictions: Clams are shellfish, a common allergen. This recipe is not suitable for those with shellfish allergies or for vegetarians and vegans.
  3. Perishability of Ingredients: Seafood like clams must be fresh and properly handled to avoid the risk of foodborne illnesses.
  4. Preparation Time: While not overly complex, the preparation and cooking time can be longer than simple, quick meals.
  5. Flavor Specificity: The distinct seafood flavor of clams might not appeal to everyone, particularly those who are not fans of seafood.

Pros and Cons of Potato Clam Chowder Methods

Pros:

  1. Convenience: Slow cooking allows for a “set it and forget it” approach, which is convenient for busy schedules.
  2. Flavor Development: Slow cooking can enhance the flavors, allowing them to meld together nicely over time.
  3. Energy Efficiency: Slow cookers generally use less energy than stovetops or ovens.

Cons:

  1. Time-Consuming: This method requires several hours, which might not be ideal for those needing a quick meal.
  2. Texture: Slow cooking can sometimes lead to overcooked potatoes, resulting in a mushier texture.
  3. Limited Caramelization: You miss out on the flavors developed through sautéing ingredients, as everything is cooked simultaneously

Conclusion

Potato Clam Chowder stands out as a classic, comfort food recipe that beautifully marries the savoury flavours of clams with the heartiness of potatoes. Its rich, creamy texture and depth of flavour make it a perennial favourite, especially during colder months or as a satisfying meal any time of the year.

Potato Clam Chowder Recipe

Potato Clam Chowder

Anne
This Potato Clam Chowder is a classic, comforting dish that combines the savoury flavours of clams with the heartiness of potatoes in a creamy broth. Perfect for colder weather or as a satisfying meal, this chowder is not only delicious but also offers a good balance of nutrients.
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American Cuisine, Comfort Food, International Fusion, Seafood Cuisine
Servings 4
Calories 900 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Strainer (for draining clams)

Ingredients
  

  • 2 cans 6.5 ounces each of chopped clams, with juice
  • 4 cups of diced potatoes
  • 1 cup of diced onion
  • 1 cup of diced celery
  • 2 cups of chicken or vegetable broth
  • 1 cup of heavy cream or half-and-half
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Optional: 4 slices of bacon cooked and crumbled

Instructions
 

  • Prep the Ingredients: Drain clams, reserving juice. Dice potatoes, onion, and celery. Optionally cook and crumble bacon.
  • Cook Vegetables: In a large pot, melt butter and sauté onion and celery until soft. Sprinkle with flour and stir.
  • Add Potatoes and Broth: Include potatoes and broth, along with clam juice. Boil, then simmer until potatoes are tender.
  • Add Clams and Cream: Stir in clams and cream, heating through without boiling.
  • Season and Garnish: Season with salt and pepper. Add bacon if used. Serve garnished with parsley.

Notes

Dietary Adjustments: For a lighter version, use whole milk or a milk alternative instead of cream. Gluten-free flour can substitute all-purpose flour.
Storage and Reheating: Best enjoyed fresh but can be refrigerated and reheated gently. Avoid boiling when reheating to prevent curdling.
Flavour Enhancements: Consider adding herbs like thyme or bay leaves during cooking for added flavour.

Nutrition

Serving: 1000gCalories: 900kcalCarbohydrates: 100gProtein: 60gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 150mgSodium: 1200mgPotassium: 1500mgFiber: 10gSugar: 10gVitamin A: 1000IUVitamin C: 40mgCalcium: 300mgIron: 6mg
Keyword Potato Clam Chowder Recipe
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating