Oldest chowder recipes were mostly water-based fish soups, sometimes flavored with wine, and featured some sort of vegetables such as onions, potatoes and carrots. The fish usually varied. Many of the recipes included some sort of bread product such as cracker or crouton to add bulk. Chowder versions with milk and cream grew out of regions where dairy was in abundance. Tomato based chowders became popular in warmer regions.Here is a few popular clam chowder recipes for you to enjoy.

New England Clam Chowder Recipe
3 8 oz bottles of clam juice
1 pound russet potatoes, peeled and diced
3 Tbsp of butter
2 cups onions, chopped
1 ¼ cups celery, chopped w/ leaves
½ cup of parsley, chopped
2 garlic cloves, minced
1 bay leaf
¼ cup flour
6 6 ½ oz cans chopped clams, drained w/ juice reserved
1 ¼ cup heavy cream
Salt, pepper & hot sauce to taste

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce

Manhattan Clam Chowder Recipe
4 bacon slices, chopped
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 carrots, chopped
3 garlic cloves, minced
1 bay leaf
½ teaspoon of dried thyme
2 14 oz cans of chopped tomatoes
1 8 oz bottle of clam juice
1 8 oz bottle of tomato sauce
1 large Yukon Gold potato, peeled & diced
2 6 ½ oz cans chopped clams
Pinch of crushed red peppers
Salt & pepper to tastev
¼ cup of parsley chopped

Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, bell peppers, carrots, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and crushed red peppers. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.

South Western Style Chowder Recipe
Take the Manhattan Chowder and add:
Substitute the bacon for chorizo or andouille sausage
1 can chopped Green Chilis
1 can corn, drained
1 fresh jalapeno, seeded and finely chopped
Substitute the bay leaf and thyme for 1 teas oregano and 1 teas cumin
6 Tbsp cilantro

Make as for Manhattan cooking the chorizo instead of the bacon, adding the corn & jalapeno with the other veggies. Add ½ of the cilantro with the herbs and the rest as a garnish for service

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Clam Chowder Recipe

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