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Serve the chowder with crusty bread, oyster crackers, or a side salad for a full meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
Variations:
Seafood mix: Add shrimp or scallops for a more robust seafood chowder.
Corn chowder twist: Stir in a cup of sweet corn kernels for added sweetness and texture.
Spicy version: Add a pinch of cayenne or a dash of hot sauce for a warming kick.
FAQ:
Q: Can I use fresh clams instead of canned?
A: Yes, steam fresh clams and reserve the juice. Chop the clams and use as directed. You'll need about 2 cups of chopped clams.
Q: Can I make this chowder gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free thickener such as cornstarch or a gluten-free flour blend.
Q: Can I freeze clam chowder?
A: It’s not recommended, as the dairy base may separate when thawed. It's best enjoyed fresh or refrigerated for a few days.
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