red clam chowder recipe
The Best red clam chowder recipe
I’ve been making this red clam chowder recipe for years, and it’s always a hit with my family. The rich flavor of the clams, the sweetness of the potatoes, and the creaminess of the broth all come together to create a dish that’s both comforting and elegant.
I like to serve it at family gatherings, holidays, and even just on a chilly fall evening. My kids love it because it’s a special treat, and my husband appreciates how easy it is to make in large quantities.
I’ve experimented with different types of clams, but the ones from the East Coast seem to have the best flavor. The key to making a great clam chowder is to use high-quality ingredients and not to overprocess the soup.
A good clam chowder should have a thick, creamy texture without being too heavy or too thin. I like to add some diced vegetables like carrots and celery for added flavor and texture.
The potatoes are essential for thickening the soup without adding too much starch. I’ve tried using different types of potatoes, but Yukon Golds seem to work best in this recipe.
This recipe makes about six servings, so it’s perfect for a small family dinner or a larger gathering. If you’re feeling adventurous, you can also add some seafood like shrimp or mussels for added protein and flavor.
Red Clam Chowder
A hearty and comforting red clam chowder. This recipe combines tender clams, creamy potatoes, and a rich tomato base.
🥘Ingredients
For the Base
For the Chowder
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Clam Chowder Works
This red clam chowder recipe is always a hit with my family and friends.
It’s perfect for special occasions like holidays and gatherings or just for a cozy night in on a chilly fall evening.
One of my favorite things about this recipe is that it’s relatively easy to make in large quantities, so feel free to double or triple it if you need more.
❓ Frequently Asked Questions About Red Clam Chowder
Q: What type of clams are best for this recipe?
A: For this recipe, you’ll want to use fresh or canned quahog clams from the East Coast. They have a sweeter flavor than other types of clams and will give your chowder a more authentic taste.
Q: Can I use frozen or dried clams instead?
A: While you can use frozen or dried clams as a substitute, they won’t provide the same rich flavor as fresh or canned quahogs.
Q: How long does it take to make this recipe?
A: This recipe takes about an hour to prepare and cook, but most of that time is spent waiting for the soup to simmer.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by preparing the ingredients up until the point where you add them to the pot.
Q: How do I store leftover chowder?
A: Store leftover chowder in an airtight container in the refrigerator for up to three days or freeze it for up to two months.
