Clam Chowder Famous food learn how to cook

Clam chowder is a rich and creamy soup made with clams, potatoes, onions, and sometimes bacon or salt pork. It is a popular dish in New England cuisine and is enjoyed in many coastal regions. Here’s a classic New England-style clam chowder recipe:


  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and diced celery, and sauté until they become soft and translucent.
  2. Stir in the all-purpose flour and cook for a couple of minutes, stirring constantly to form a roux. This will help thicken the chowder.
  3. Add the water, diced potatoes, bay leaf, dried thyme, ground black pepper, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender.
  4. Once the potatoes are cooked, add the chopped clams and milk (or half-and-half) to the pot. Stir well to combine.
  5. Continue to simmer the chowder on low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the chowder to thicken slightly.
  6. Taste the chowder and adjust the seasoning with salt and pepper as needed.
  7. If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot with a fork to release their starch and thicken the chowder.
  8. Ladle the clam chowder into bowls and garnish with crumbled bacon, if desired.

Serve the creamy clam chowder hot with oyster crackers or crusty bread on the side. It’s a hearty and satisfying soup, perfect for chilly days or as a comforting meal anytime you crave the flavors of the sea. Enjoy!

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