Clam chowder is a classic dish with roots in the northeastern United States, particularly New England. This hearty soup is a staple in many households and restaurants, especially during colder months when a warm bowl of soup is particularly comforting. The main ingredients in clam chowder are clams, potatoes, onions, and a creamy broth, although variations exist based on regional preferences. This recipe sticks to the basics, delivering a traditional clam chowder that’s both delicious and easy to make at home. The use of bacon adds a smoky flavor that complements the sweetness of the clams, while the half and half gives the chowder its characteristic creamy texture. Although clam chowder is often served in a bread bowl, it’s just as satisfying served with a side of crusty bread for dipping. In this post, you’ll find a step-by-step guide to making this clam chowder recipe, as well as tips for achieving the perfect consistency and flavor.
Ingredients
- 6 to 8 lean slices diced bacon
- 2 c. diced, cooked potatoes
- 1 c. diced onion
- 2 cans minced clams, drained (reserve 1 c. clam juice)
- 2 c. half and half
- 1 c. water
- 2 Tbsp. butter
- salt and pepper to taste
Cooking Method
- Dice bacon and onion. Saute in soup pot. Add remaining ingredients.
- Heat; do not boil.
- May be thickened, if necessary.
Calorie: 350
Total cooking time:45 minutes
Difficulty level: Medium
Bacon: Unleashing the Aroma
There is something inexplicably joyous about the sizzle of bacon in the morning. You know what I’m talking about, right? That crackle that sends your nose into a frenzy of happiness. So, there I was, standing in the kitchen, ready to dice those 6 to 8 lean slices of bacon that would be the bedrock of my clam chowder escapade.
Onion Tears are not a Myth
Post bacon, it was time to dice an onion. Armed with a tissue box and swimming goggles, I braced myself. Tears? Check. Laughter at my own teary misery? Check. But, that 1 cup diced onion was so worth the melodrama! Then, into the soup pot they went, the bacon and onion, sautéing together like old friends at a reunion.
Potatoes, Clams, and the Works
Next up, we had the potatoes and clams. 2 cups of diced, cooked potatoes and two cans of minced clams. The clams were drained, but not before I became a clam juice collector, reserving that magical 1 cup. Potatoes, clams, and clam juice were then added to the joyous bacon and onion reunion in the pot, and the party was really getting started.
Milky Delights and Buttered Dreams
Then came the 2 cups of half and half, the 1 cup of water, and the 2 tablespoons of butter. The soup pot was now a bubbling pot of fragrant delight, filling the kitchen with an aroma that had my stomach singing. I threw in some salt and pepper to taste, and stirred with the enthusiasm of a kid in a candy store.
The Heating Dilemma
Now, the recipe said ‘Heat; do not boil’, but I thought, how does one really ‘heat without boiling’? So, I did what any sensible person would do. I called my mom. After a good laugh at my expense, she explained that I needed to heat it gently until it was hot but not bubbling like a witch’s cauldron.
The Thickening Plot
The final step was optional. ‘May be thickened, if necessary.’ But how thick is thick enough? Should the spoon stand upright or just slightly inclined? As I pondered these profound life questions, I decided to leave it be. After all, a good chowder is a matter of personal preference.
And voila, there I was, a bowl of clam chowder in hand, a kitchen that looked like a tornado had swept through it, and a sense of accomplishment that can only be compared to summiting Mount Everest. I mean, if you’ve diced, sautéed, heated and thickened, you’ve pretty much conquered the culinary world, right?
So, there you have it, friends. My clam chowder saga. A tale of bacon, onions, potatoes, clams, water, butter, salt, and a whole lot of laughter. Try it out, and remember, cooking is all about the journey, not just the destination!
