What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 fresh clam chowder recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Fresh Clam Chowder Recipe
New England Clam Chowder
The Best Clam Chowder
The Best Clam Chowder
New England Clam Chowder
New England Clam Chowder
New England Clam Chowder
The Best Creamy Clam Chowder
Contest-Winning New England Clam Chowder
Classic New England Clam Chowder
Clam Chowder Recipe
New England Clam Chowder Recipe
Authentic New England Clam Chowder
Easy Clam Chowder
Creamy New England Clam Chowder
Clam Chowder
Clam Chowder Recipe (VIDEO)
My Best Clam Chowder
How do you substitute fresh clams for canned?
Don’t have fresh clams? You can use canned clams. Just substitute 3 (6.5 oz) cans clams with their juice.
What kind of clams are used in clam chowder?
If you are going the fresh clam route then I recommend using fresh cherrystone clams. Cherrystone clams are more tender than quahogs (which is always a good thing). That being said, quahogs are commonly used because they are less expensive and will still work.
What are the 2 different types of clam chowder?
So what’s the difference between the two most common clam chowders? Manhattan clam chowder is tomato based with a clear broth. New England clam chowder is cream or milk based.
How do you tenderize clams for chowder?
Light Pounding. Hammering away at clam meat with a chef’s mallet physically disintegrates the protein fibers in the same way as tenderizing a steak. To protect the clam’s integrity, lay the strips of meat between plastic wrap to avoid splattering the surface, and use the smooth side of the mallet.
Should I rinse canned clams?
Should you rinse canned clams before using them? No, don’t rinse the clams before using them. In fact, make sure you reserve all the clam juice that’s in the can—that’s what makes up the base of the pasta sauce.
Can you use the juice from canned clams?
Canned clams are ideal for recipes that call for only the meat of the clams. You can buy them whole or chopped. Be aware that, as with most canned products, canned clams are higher in sodium than fresh. Clam juice, the strained liquid of shicked clams, is often used as a cooking liquid for seafood dishes.
What potatoes are best for chowder?
Potatoes: Potatoes, a key ingredient in chowder, can also serve as a thickener. For the best results, use naturally starchy Russet potatoes, and avoid waxier types like red potatoes and Yukon golds. As the potatoes cook, they release their starches into the chowder.
How unhealthy is clam chowder?
Clam chowder nutrition
And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It’s high in fat, calories and sodium.” There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.
What is the difference between Boston and New England clam chowder?
The simple answer is there isn’t a difference between Boston Clam Chowder and New England Clam Chowder. Chowder basically means a soup that is made with a roux base (as explained above) and there are SO many chowders out there.
What state has the best clam chowder?
Boston. Those who order the New England clam chowder from Legal Sea Foods in Boston are treated to a rich, thick and hearty soup made with fresh Cape Cod clams. The signature menu item has been served at every presidential inauguration since 1981.
Why is New England clam chowder?
New England clam chowder is the most well-known and popular clam chowder. Though it’s named after New England and associated most with Massachusetts and Maine, food historians believe that French or Nova Scotian settlers introduced the soup to the area.
What’s the difference between Manhattan and Rhode Island clam chowder?
Manhattan clam chowder is more like a hearty tomato stew than clam chowder. The acidity of the tomatoes can be overpowering, and the broth is often watery. It’s no Rhode Island, but it’s barely a chowder.