Chowdah
Dive into the heartwarming flavors of classic New England with this rich and creamy chowdah recipe! Brimming with tender fresh clams, smoky bacon, melt-in-your-mouth russet potatoes, and a velvety blend of whole milk and heavy cream, this iconic clam chowder is a comforting bowl of seaside bliss. The robust clam stock, prepared right from the steaming liquid, infuses every bite with an ocean-fresh taste, while a golden roux ensures the perfect thick and luxurious texture. Topped with crispy bacon, fresh parsley, and optional cracker crumbs, this hearty chowder is perfect to savor on cool evenings or as an indulgent treat year-round. Serve with crusty bread or oyster crackers to complete your coastal culinary experience! Keywords: clam chowder recipe, New England chowder, creamy clam chowder, seafood soup, chowdah recipe.
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Recipe Information
Ingredients
- 2 pounds fresh clams (littlenecks or quahogs)
- 3 cups water
- 4 tablespoons unsalted butter
- 4 slices thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 0.25 cup all-purpose flour
- 2 medium russet potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup cracker crumbs (optional, for garnish)
Instructions
Scrub the clams thoroughly to remove sand or grit. Place them in a large pot with 3 cups of water. Cover and steam over medium heat for 8-10 minutes, or until the clams open. Discard any clams that do not open.
Remove the clams from their shells and chop the meat into small pieces; set aside. Strain the clam cooking liquid through a fine sieve or cheesecloth to remove grit, and reserve this liquid as your clam stock.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Add the onion and celery to the pot, and sauté in the bacon fat until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the reserved clam stock, stirring constantly to avoid lumps. Add the diced potatoes, bay leaf, and salt and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the milk, heavy cream, and chopped clams. Heat gently, being careful not to let the chowder boil, as this can cause the dairy to curdle.
Simmer for another 5 minutes to blend the flavors. Taste and adjust the seasoning if necessary.
Remove the bay leaf before serving. Garnish each bowl with chopped parsley, crisp bacon, and optional cracker crumbs for a traditional finish. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 271 mg | 21% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
