When you think of clam chowder, you might picture the creamy, comforting classic or perhaps the tangy twist of a Manhattan style. But what if you could investigate more than just those two? You'll find a range of clam chowder recipes that cater to different palates, from a unique corn-based blend to a spicy chorizo version that packs a punch. And if you're looking for a plant-based option, there's even a vegan chowder that captures the essence of the beloved dish. Curious about which recipes stand out the most?
Classic New England Clam Chowder
Classic New England Clam Chowder is a creamy and hearty dish that embodies the flavors of the Northeastern coast of the United States. This chowder is known for its rich, velvety base, tender clams, and comforting potatoes, making it a popular choice for cold weather meals or special occasions.
Whether enjoyed on a chilly day or as a delightful appetizer at a gathering, this chowder is sure to please the palate.
Ingredients:
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and cubed
- 2 cups of clam juice
- 1 cup heavy cream
- 1 cup milk
- 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Cooking Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Add the diced onion and celery to the bacon drippings and sauté until softened, about 5 minutes. Stir in the cubed potatoes and clam juice, bringing the mixture to a boil.
Reduce heat and let simmer until the potatoes are tender, approximately 15 minutes. Once the potatoes are cooked, stir in the reserved clam juice, heavy cream, milk, chopped clams, and thyme.
Heat gently, ensuring not to boil, and season with salt and pepper to taste. Serve hot, garnished with crispy bacon and chopped parsley.
Extra Tips:
For an extra depth of flavor, consider adding a splash of white wine or a dash of hot sauce to the chowder while it simmers.
If you prefer a thicker consistency, mash some of the potatoes against the side of the pot or use an immersion blender for a few seconds.
Additionally, using fresh clams instead of canned can enhance the dish, but you'll need to steam and chop them first.
Finally, serve the chowder with crusty bread or in a bread bowl for a delightful presentation.
Zesty Manhattan Clam Chowder
Zesty Manhattan Clam Chowder is a vibrant and flavorful twist on the traditional creamy chowder, offering a delightful blend of fresh clams, vegetables, and zesty tomatoes. This dish isn't only comforting but also brings a revitalizing zing to your palate, making it perfect for any occasion. The combination of savory broth and tender clams will make this chowder a family favorite, whether you're serving it on a chilly evening or at a summer gathering.
Ingredients:
- 2 cans (6.5 oz each) chopped clams, undrained
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups clam juice or seafood stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
To prepare the Zesty Manhattan Clam Chowder, start by cooking the chopped bacon in a large pot over medium heat until it's crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the diced onion, celery, and bell pepper to the pot, sautéing until softened (about 5 minutes). Stir in the minced garlic and cook for another minute.
Next, add the cubed potatoes, diced tomatoes (with their juice), clam juice, oregano, thyme, Worcestershire sauce, and the reserved bacon. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Finally, stir in the chopped clams and cook for an additional 5 minutes. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.
When making Zesty Manhattan Clam Chowder, feel free to customize the flavors to your liking by adjusting the amount of tomatoes or adding a splash of hot sauce for extra heat. Fresh clams can also be used instead of canned if you prefer a more authentic taste; just verify they're cleaned properly before cooking.
Additionally, this chowder can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep or gatherings. Enjoy this deliciously zesty dish that's sure to impress your guests!
Creamy Corn and Clam Chowder
Creamy Corn and Clam Chowder is a delightful twist on the classic clam chowder that combines the sweetness of corn with the brininess of clams, creating a rich and satisfying soup that's perfect for any occasion.
This chowder isn't only creamy but also packed with flavor, making it a comforting dish for chilly days or when you're craving a taste of the sea. With just a few simple ingredients and easy preparation steps, you can whip up a batch that will impress your family and friends.
Ingredients:
- 2 cans (6.5 ounces each) chopped clams, drained (reserve the juice)
- 1 cup fresh or frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Cooking Instructions:
In a large pot, melt the butter over medium heat and sauté the diced onion and minced garlic until they're soft and fragrant.
Add the diced potatoes and corn to the pot, stirring to combine. Pour in the chicken or vegetable broth and reserved clam juice, then bring the mixture to a boil.
Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. Once the potatoes are cooked through, add the clams and heavy cream, stirring gently to combine.
Allow the chowder to heat through for an additional 5 minutes, then season with salt and pepper to taste.
Extra Tips:
For an extra depth of flavor, consider adding a pinch of thyme or a splash of white wine during the cooking process.
If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream.
Additionally, feel free to customize this recipe by adding vegetables like carrots or celery, or using fresh clams if you can find them for a more authentic taste.
Don't forget to garnish with fresh herbs before serving for a pop of color and freshness!
Spicy Clam Chowder With Chorizo
Spicy Clam Chowder with Chorizo is a delicious twist on the classic dish, combining the rich, creamy texture of traditional clam chowder with the bold flavors of chorizo and spices. This hearty soup is perfect for a cozy dinner or as a flavorful starter for a gathering with friends.
The smoky chorizo adds a delightful kick, while the clams provide a fresh ocean taste, making this chowder a standout option for seafood lovers.
Ingredients:
- 1 pound chorizo, casing removed and crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 2 cans (6.5 oz each) chopped clams, drained (reserve the juice)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot over medium heat, cook the crumbled chorizo until browned, about 5-7 minutes.
Remove the chorizo with a slotted spoon and set aside, leaving the drippings in the pot. Add the diced onion and cook until softened, about 3-4 minutes, then stir in the minced garlic and cook for another minute.
Add the diced potatoes, chicken or seafood broth, and reserved clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the cooked chorizo, chopped clams, heavy cream, smoked paprika, cayenne pepper, salt, and black pepper. Heat through without boiling, then serve hot, garnished with fresh parsley.
Extra Tips:
For an even richer flavor, consider adding a splash of white wine to the pot after sautéing the onions and garlic, letting it reduce before adding the broth.
If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or add a slurry made from cornstarch and water.
Adjust the level of spice according to your taste, and feel free to experiment with different types of seafood or vegetables for added depth and variety.
Enjoy your spicy clam chowder with crusty bread for the perfect meal!
Vegan Clam Chowder Alternative
If you're craving the rich, creamy flavors of clam chowder but prefer a vegan option, this Vegan Clam Chowder Alternative will satisfy your taste buds without the use of animal products.
This hearty soup features a blend of vegetables, plant-based milk, and a few clever substitutes that mimic the texture and flavor of traditional clam chowder. With its chunky potatoes and savory broth, this dish is perfect for cozy nights or gatherings with friends and family.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced mushrooms
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant. Stir in the diced potatoes, corn, and mushrooms, then pour in the vegetable broth and almond milk.
Add the nutritional yeast, thyme, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for about 20-25 minutes, or until the potatoes are tender.
Use a potato masher to slightly mash some of the potatoes for a creamier texture, then serve hot, garnished with fresh parsley.
Extra Tips:
For an added depth of flavor, consider incorporating seaweed or dulse flakes to give a hint of the ocean taste that clams would normally provide.
You can also adjust the thickness of the chowder by varying the amount of vegetable broth and almond milk used. If you like a bit of heat, a pinch of red pepper flakes can be added for a spicy kick.
Serve the chowder with crusty bread or vegan crackers for a complete meal, and feel free to experiment with other vegetables like carrots or celery for additional flavors and textures.