16 Comforting Chowder Recipes Beyond *Just* Basic Clam (2024)

FAQs

What type of clams are best for chowder? ›

Clam chowder is best made with fresh clams (quahogs or cherrystones), but if you don't have access to fresh clams, you can use clam juice and canned chopped clams.

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Salmon. While salmon is typically a more filling larger entrée dish, we still recommend it with clam chowder because they are both typically eaten sea side.

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

Classic examples can be found at Boston's Union Oyster House – the oldest continually operating restaurant in the U.S. – as well as the Atlantic Fish Company and Legal Sea Foods, which launched an empire on the back of its thick and savory flagship soup.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

You can also add a little sweet smoked paprika, zest with parsley or cilantro, and toss in some oregano. Packed with nutrients, all these spices turn up the heat on both taste and health.

Add cornstarch.

In a small bowl, combine cornstarch and cold water to make slurry. Add the cornstarch slurry into the heated milk and bring the mixture to a boil, stirring frequently to prevent the milk from burning. This method is great for thickening soups.

Veggies: Onion, celery and garlic will season our broth. Flour: Which we will use to make a roux and thicken the soup. Or you're welcome to leave out the flour and just thicken the soup by mashing or pureeing some of the potatoes instead. Clam juice: One bottle, to help add extra clam-y flavor to the broth.

Should you add flour to chowder? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

For the creamy Boston clam chowder, I would choose a tangier sandwich like the muffuletta, a salad with vinaigrette or a light seafood appetizer like shrimp co*cktail. Both soups pair equally well with the breads, crackers, fritters and fries.

Although clam chowder is not a low-calorie food, it does provide you with some essential nutrients, and you can still include it – in moderation – in a healthy meal plan. But overindulging in clam chowder, especially New England clam chowder, can cause you exceed your daily calorie allotment and gain weight.

Chopped oyster mushrooms provide a great clam-like texture. A few cashews blended in add richness instead of cream and butter, and if you want a seafood flavor, simply add some kelp granules. If this Clamless Chowder were a film, it would be "inspired by" instead of "based on" a true story.

Littleneck clams are the smallest and sweetest available, great raw on the half shell or steamed. Topneck clams can also be eaten raw, and these are my favorite size for baked clams. Cherrystone clams are usually not eaten raw, they're not tough really, just too much of a mouthful for most people.

The smallest legally harvestable clams are called countnecks or peanuts, next size up are littlenecks, then topnecks. Above that are the cherrystones, and the largest are called quahogs or chowder clams.

What Are Their Differences? Little Neck: The smallest size of clam, amounting to 7-10 clams per pound. Cherry Stone: A little larger, you'll get 6-10 cherry stone clams per pound. Top Neck: These are sometimes also labeled as count neck clams, and they equal roughly 4 clams per pound.

The anterior (lower) side of the hinge of the Manila clam is indented, whereas the same location on the Native littleneck typically has a pronounced ridge. Manila clams are buried 2 to 6 inches deep in sand, gravel, or mud substrate in the upper-intertidal zone.