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.

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.

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.

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 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.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

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.

Diarrheic Shellfish Poisoning

Symptoms usually occur within 2 hours of consumption and include abdominal pain, chills, diarrhea, nausea, and vomiting. Symptoms usually resolve within 2–3 days.

And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It's high in fat, calories and sodium.” There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.

Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.

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.

Summer Shack Chef, Jasper White, also shares his secret of smashing the potatoes for extra thickness in the chowder, and salt pork for some smokiness that'll contrast the creaminess. The thickness of New England clam chowder is what makes it so delectable.