My Best Clam Chowder Recipe-Simple Guide:- The traditional chowder ingredients are onion, celery, potatoes, diced carrots, cream, and clams. This tasty clam chowder is made with cream. Before serving, a little red wine vinegar is added to make it taste better.
My Best Clam Chowder Recipe-Simple Guide
How to Make Clam Soup
- While you wait for the recipe below to show you all the ingredients and how to make it, let’s go over the basics first:
What’s in Clam Chowder
These simple things are all you need to make the best clam chowder of your life:
- Vegetables: Potatoes, carrots, celery, and onion are the vegetables you’ll need.
- Clams: Use clam minced from a can. Don’t forget to save some juice!
- Butter and flour: Melt some butter and mix it with all-purpose flour to make a roux.
- Cream: A quart of half-and-half cream makes the texture thick, smooth, and velvety.
- Vinegar from red wine: Two tablespoons of red wine vinegar add a nice sour taste.
- Seasonings: Salt and pepper are all that’s needed to season this clam chowder.
How to Make Homemade Clam Chowder
When you make this clam chowder recipe, here are some things you can look forward to:
- Use clam juice to cook the vegetables until they are soft.
- Make the roux, and then add the half-and-half while whisking.
- Add the vegetable mix and mix well.
- Put in the clams.
- Once they’re hot, add the vinegar and seasonings and mix them in.
How to Make Clam Chowder Thicker
- With this clam chowder recipe, you should get a perfectly thick soup.
- But you can add a cornflour slurry to your chowder to make it a little thicker if you’d like.
- To add cornflour, mix it with a little cold water (or another liquid, like wine or stock), and then add it to the chowder that is already simmering.
Also Read:-Grilled Salmon Recipe – Complete Guide
My Best Clam Chowder Recipe-Simple Guide
What to Put On Top of Clam Chowder
- Oyster crackers go great with clam chowder.
- You can go the extra mile and season your own oyster crackers with spices you already have.
- You could also serve clam chowder with dinner rolls that you made yourself.
- A simple salad is always a good idea, though.
For How Long to Keep Clam Chowder
- Once the clam chowder is cool, put it in a shallow container that won’t let air in.
- For three to four days, keep in the fridge. Warm it up again in the microwave or on the stove.
Why or why not freeze clam chowder?
- This soup can be frozen for up to three months.
- Put serving-sized amounts of the chowder into zip-top bags, leaving about an inch or two of space at the top so that the soup can expand.
- To protect the bags even more from freezer burn, wrap them in foil. Put flat in the freezer for up to three months.
What’s in it
- 2 cups of cubed potatoes
- 1 cup of carrots cut up
- 1 cup of celery cut up
- 1 cup of chopped onion
- 3 (6.5-ounce) cans of chopped clams, drained but with juice left over
- enough water to cover
- ½ cup of butter
- half a cup of regular flour
- 1 quart of cream cheese
- 2 tablespoons of vinegar from red wine
- ½ teaspoon of salt
- Add enough ground black pepper to your taste.
What to do
- Put the onion, potatoes, carrots, celery, and clam juice in a large skillet.
- Add enough water to cover the vegetables. Over medium-low heat, stir-fry and cook the vegetables until they are soft.
- On the other hand, melt the butter in a big, heavy pot over medium-low heat.
- Add the flour and mix it in until it’s smooth.
- Add the cream and keep stirring until the mixture is thick and smooth.
- Add the vegetable mix and any juices, and stir until everything is just warm.
- Mix in the clams right before you serve.
- They get tough if they cook too much.
- When the clams are hot all the way through, add the vinegar and season with salt and pepper.
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