NEW ENGLAND CLAM CHOWDER
Sometimes there will be a dish that, even though it is adaptable, no matter what is done to it, it just doesn’t taste good or right. That is not the case with this tried-and-true New England Clam Chowder recipe. Believe me, I have put it through its paces and have made it using a variety of dairy and flour alternatives. No matter what combination, I can’t mess it up - it’s always fabulous! It has won over even the most discerning of palates and satisfies the biggest appetites. Put a bowl of this in your belly and it will put a smile on your face!
Servings: 8-10
Prep time: 20 minutes
Cook time: 40 minutes
Skill level: Easy
INGREDIENTS
1 large, 51 ounce can chopped CLAMS, drained – reserve the juice
OLIVE OIL, approx. 1 TB.
1 cup minced ONION
4 cloves GARLIC
1 cup diced CARROT
1 cup minced CELERY
2 cups cubed POTATOES
1 BAY LEAF, optional
10 Tablespoons BUTTER
¾ cup ALL PURPOSE FLOUR or preferred GF FLOUR ALTERNATIVE
1 quart (4 cups) “½ ‘n ½” or MILK/DAIRY ALTERNATIVE
SALT & PEPPER, to taste
DIRECTIONS
Drain juice from clams, reserving liquid.
In a 6-8 quart soup pot, sauté carrots, onion, garlic, and celery in olive oil for a few minutes to release the flavors. Do not overcook. Lightly salt.
Add potatoes and stir to combine. Lightly salt again.
Add clam juice and enough liquid to cover vegetables (if needed). Cook over medium heat until tender.
Meanwhile, in a large saucepan, make a roux: melt the butter or oil and flour and whisk until smooth. You do not have to brown it.
Add the ½ ‘n ½ (or milk/dairy alternative) and continue whisking until smooth; continue stirring until the mixture is thick and smooth.
Add the cream sauce to the vegetable mixture, combine thoroughly, and heat through. Do not boil!
Just before serving, stir in clams. Take care not to cook clams or they will get rubbery and tough. The soup liquid will warm them through rather quickly.
Adjust soup seasonings, adding pepper to taste.
Keep warm until serving but do not boil.
Top with favorite garnishes, if desired. See Notes/Variations for suggestions.
Refrigerate any leftovers.
NOTES/VARIATIONS
I purchase my clams from Gordon Food Service (GFS). They are wild caught from the USA and are reliably clean and delicious. If you aren’t able to find this version, you can use 5, 10 oz. cans Bumble Bee baby clams or equivalent of your preferred brand.
This recipe has some flexibility. Here are some ideas to get your wheels turning:
You can “ish” the measurements and adjust up or down to your liking the amount of vegetables and clams.
Substitute clams with any one or a combination of your favorite sea-food or chunks of fish.
Why not try parsnips along with or in place of the carrots?
Swap butter or coconut oil for the olive oil or use a combination.
Add corn in addition to or in place of clams. Voila! You’ve just made corn chowder!
Red potatoes (unpeeled) taste delicious but whatever your favorite tater is will be perfect.
Prefer a vegan version? Use olive or coconut oil, and a favorite non-dairy milk. If using oil for the roux, start with 1/2 cup of flour and add up to 1/4 more, as needed, to reach desired consistency.
Milk or milk alternatives work well in place of all of the ½ ‘n ½ or mixed with cream (to equal 1 quart). For instance, 2 cup heavy cream and 2 cup regular or alternative milk will be like homemade ½ ‘n ½. Conversely, you can simply use 4 cups of a milk alternative (which is what I do - my favorite in this recipe is coconut milk). Make sure that any alternatives do not contain carrageenan or other undesirable ingredients. Really, if you are purchasing coconut milk for example, the ingredients should read: coconut milk. That’s it.
Gluten Free All Purpose or other variety of flour substitutes are just as effective for the roux. Some, like a G/F AP flour don’t contribute any flavor while others may offer a mild, additional (but typically pleasant) taste.
Liquid alternatives in place of water include but aren’t limited to:
A potato soup type broth for the liquid (don’t omit the roux, though) with tasty results (e.g. Imagine Potato and Leek Vegan, Gluten free)
Extra clam juice
Seafood stock
Homemade vegetable or potassium broth
White wine
Make it even heartier by adding in properly prepared mushrooms, cubed zucchini, corn, peas, prepared quinoa, cooked bacon, or ham.
Not only are there number of mix-ins that can enhance or personalize this chowder, there are also lots of toppings that can make serving every bowl extra special. Here are just a few:
Cooked, crumbled bacon
Cubed ham
Chopped chives
Add a splash of red wine, balsamic, or apple cider vinegar. Feeling cheeky? Go for Fire Cider!
Oyster crackers
Dash of hot sauce or a sprinkle of red pepper flakes
Shredded cheddar cheese
Can’t “do” cheese? While the soup is perfectly tasty without cheese, Violife brand of vegan cheeze is a surprisingly good substitute. It even melts a bit for that gooey texture. Some folks who can’t tolerate regular dairy do very well with goat’s milk or raw dairy cheeses. Most grocery stores carry at least a few options. If none of those work for you, and you still want that cheesy flavor, nutritional yeast is just that with the added bonus of naturally occurring B vitamins.
Perfect for a party, just keep warm on the stove or in a crockpot. Display a variety of toppings and guests can make their own unique chowder!
In a hurry? Head to the produce section of your local grocery store and pick up pre-cut carrots, onions, and celery. You can even try using diced hash browns in a pinch.
This recipe doubles well and leftovers are equally as delicious.
Serve with homemade Potato Flake Sourdough Bread or make larger buns, hollow them out, and use them as edible bowls!
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: www.2mandarinasenmicocina.com
The original inspiration for this particular recipe has long been forgotten thanks to the tincture of time and my tweaking it many times over into what it is today. The concept itself has been around for ages but the variations cited within are from many years of experimenting and adjusting to dietary considerations and preferences. I hope you find it as enjoyable as my family does!