Clam Chowder
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.
Source: Wikipedia (Clam chowder)
Starch from potatoes thickens dairy base while clams add briny sweetness.
New England-style chowder.
Ingredients
- 4 slices bacon, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cups Yukon Gold potatoes, diced
- 2 (6.5 oz) cans chopped clams with juice
- 2 cups seafood or chicken stock
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- Black pepper, to taste
Method
- Cook onion and celery in butter over medium until softened, about 8 minutes.
- Add potatoes and clam juice and simmer until potatoes are tender.
- Stir in cream and warm gently; do not let it boil.
- Add clams and cook only until heated through, 2 to 3 minutes.
- Season with pepper and herbs and serve immediately.
Why These Techniques Work
Browse techniquesGentle finishing heat
Why it works: Prevents overcooking clams and splitting dairy.
Why this recipe uses it: Texture stays tender and broth remains smooth.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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