World’s Best Clam Chowder: A Creamy and Delicious Classic
There’s nothing quite as comforting as a warm bowl of the world’s best clam chowder: a creamy and delicious classic that never fails to satisfy, especially on those cold winter days or when enjoying some fresh seafood by the seaside. In this recipe, we’ll be using some of the freshest ingredients and a few simple steps that even novice cooks can follow. So, without further ado, let’s start cooking up some scrumptious clam chowder!
Ingredients for the World’s Best Clam Chowder
- 4 cups chopped clams with juice
- 5 cups peeled and diced potatoes
- 2 cups minced onions
- 1 cup chopped celery
- 3 slices of bacon, chopped
- 5 cups clam broth or fish stock
- 2 cups heavy cream
- 3 tablespoons all-purpose flour
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Preparation: Step by Step Instructions
1. In a large pot, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
2. Add the minced onions and chopped celery to the pot with bacon grease, and cook until the vegetables are soft, about 7-10 minutes.
3. Stir in the all-purpose flour to create a roux, and cook for about 3 minutes to get rid of the raw flour taste. Gradually add in the clam broth or fish stock, stirring constantly to avoid lumps in the mixture.
4. Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
5. Stir in the chopped clams with their juice, heavy cream, fresh thyme leaves, and chopped parsley. Season with salt and pepper to taste.
6. Cook for an additional 5 minutes to ensure that the clams are heated through, then turn off the heat and add the unsalted butter. Stir until the butter is fully melted and incorporated into the chowder.
7. Top each serving with the crispy bacon bits, and serve the clam chowder hot with crusty bread or oyster crackers on the side.
The History and Unique Curiosities of Clam Chowder
The origins of clam chowder can be traced back to the northeastern United States, specifically in the region of New England. It is believed to have been inspired by the French, British, and Native American cooking techniques and ingredients that were prevalent in this area during the 18th century.
One unique curiosity about clam chowder is that there exist various regional variations: the most popular being the New England clam chowder, which is known for its cream-based broth, and the Manhattan clam chowder, which has a tomato-based broth. Other lesser-known versions include the Rhode Island clam chowder, which has a clear broth, and the Hatteras clam chowder, which is typically found in the Outer Banks of North Carolina.
Clam chowder has become such an iconic dish that it even has its own dedicated day, with National Clam Chowder Day being celebrated annually on February 25th in the United States. So the next time you enjoy a delicious bowl of clam chowder, take a moment to appreciate the fascinating history and rich cultural influences that make this dish such a well-loved favorite around the world.
