New England Clam Chowder Recipe (2024)

FAQs

What can I add to clam chowder to make it taste better? ›

Sauté onions, celery, and potatoes in butter before adding to the soup. Add thyme and bay leaves for added aroma and flavor. Simmer the soup for a longer time to allow the flavors to meld together. Finish with a splash of sherry or white wine for added complexity.

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.

Starches can help thicken clam chowder

The most common way to add cornstarch is to first mix it with cream and then slowly pour the mixture into the soup while stirring. Flour, on the other hand, is first made into a roux by mixing it with a fat such as oil, butter, or bacon grease.

If the clams are big, chop 'em up, small, leave them alone saute with garlic to taste, cayenne, if you like. Add the juice from the can to make the sauce, you can cook it down, or thicken it with corn starch. If the juice is salty, put it in a little at a time, and taste itso your sauce is not too salty.

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.

As the soup cools fat disperses the fat content cannot stay mixed together with water and water separates also starches that are usually added when cooking soup cannot stay together. The fat particles in the soup want to rise to the top of the soup when cool and the watery part stays below that level.

Maine, followed by Massachusetts, is best known for clam chowder. While the whoopie pie is the official state treat of Maine, the state's New England clam chowder is world famous. Cream or milk-based “white” chowder is widely preferred over tomato-based “red” Manhattan clam chowder.

What state has best clam chowder? ›

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix.

Troubleshooting Your Clam Chowder

If the flavor is disappointing, there is not enough of the main ingredients or too much liquid was used. If the soup is bland, too much cream may have been added masking the flavor of the clams.

Clam chowder is an exceptionally heartening meal, whether served in a delectably creamy base or a clear tomato broth. If you're more inclined towards the thick, creamy variety, substituting cream for evaporated milk may be the intensely rich hack you've been waiting to try.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

The shortcut to making anything taste good is sizzling some onions and garlic in oil, and canned clam chowder is no exception. Sauteed alliums (onions, garlic, and other related vegetables) will add complexity, savoriness, and sweetness to your canned soup, lending it just a touch of homemade flavor.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.