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Serve the chowder warm with crackers or crusty bread for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding more cream or broth to achieve your desired consistency.
Variations:
Add corn: For a touch of sweetness, try adding a cup of corn kernels.
Spicy chowder: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Use fresh clams: If you have access to fresh clams, feel free to use them instead of canned clams. Just be sure to clean and steam them first.
FAQ:
Q: Can I freeze Clam Chowder?
A: Yes, Clam Chowder can be frozen for up to 3 months. Just be aware that the cream may separate when reheated, so it’s best to add fresh cream when reheating.
Q: Can I use milk instead of heavy cream?
A: While you can substitute milk for cream, the chowder will be less rich and creamy. For the best results, stick with heavy cream.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can. Brown the bacon and sauté the vegetables first, then add everything to a slow cooker and cook on low for 4-6 hours. Add the cream and clams in the last 30 minutes of cooking.
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