Coastal Creamy Clam Chowder
This Coastal Creamy Clam Chowder is a delightful twist on a classic that truly captures the essence of fresh seafood. Made with freshly harvested littleneck clams from the picturesque shores of Long Island, this chowder is rich, creamy, and brimming with ocean flavors. The dish uses no flour, ensuring a smooth and light broth that does not compromise on taste. Packed with wholesome vegetables and aromatic herbs, this chowder is perfect for coasting into a chilly evening or serving at family gatherings. Best of all, it avoids the traditional onion pieces for those who prefer a milder flavor while preserving a delicious depth of taste. Serve it warm and garnish with vibrant parsley and a sprinkle of fresh thyme, along with a few crunchy oyster crackers on the side for an authentic touch.
2-3
Servings
420
Calories
16
Ingredients
Ingredients
littleneck clams
1-3 dozen (rinsed and scrubbed)
salt
1/4 cup (for soaking clams)
cornmeal
1/4 cup (for soaking clams)
water
1 cup (for clam cooking)
onion
1/2 (sliced)
garlic cloves
2 (sliced)
butter
2 tablespoons (for sautéing)
bay leaf
1 (whole)
celery
1 stalk (diced)
carrot
1 (diced)
potatoes
1 large or 2 small (diced)
white wine
1/4 cup (for cooking)
heavy cream
1 cup (for chowder)
fresh thyme
to taste (for garnish and cooking)
fresh parsley
to taste (for garnish)
salt & fresh pepper
to taste (for seasoning)
Instructions
1
Rinse and scrub the clams thoroughly under cold running water to remove any grit.
2
In a large bowl, soak the clams in water mixed with 1/4 cup salt and 1/4 cup cornmeal for 30 minutes. This process helps to purge sand from the clams.
3
In a large soup pot, combine 1 cup of water, sliced onion, sliced garlic, diced celery tops, one bay leaf, and a fresh sprig of thyme and parsley. Cover the pot and bring the mixture to a boil.
4
Once boiling, add the clams to the pot and cover again. Boil for 10-15 minutes, occasionally stirring the clams to ensure even cooking. Remove any clams that have opened fully with tongs, placing them aside, while leaving any unopened clams on the heat. Discard any clams that remain closed.
5
Once all open clams are removed, let them cool sufficiently for handling, then remove the meat from the shells and chop them into bite-sized pieces.
6
Strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids to capture a clear and flavorful clam broth.
7
In the same soup pot, melt 2 tablespoons of butter over medium-high heat. Add the diced potato, celery, and carrot, along with a pinch of salt and pepper. Sauté the vegetables for about 7 minutes, until slightly softened.
8
Pour in the white wine and let it reduce until mostly absorbed, approximately 2-3 minutes. Next, return the strained clam broth to the pot and stir in 1/2 tablespoon of fresh thyme. Cover the pot and bring it to a boil, then simmer for 10-15 minutes until the potatoes are tender.
9
Reduce the heat to low-medium and stir in the chopped clams and heavy cream, allowing it to simmer gently for an additional 5 minutes. Season to taste with salt and freshly cracked black pepper.
10
Serve hot, garnished with freshly chopped parsley, and enjoy with a side of oyster crackers for added crunch.
Nutrition Information
26.5g
Fat
27g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coastal Creamy Clam Chowder?
It is a rich, seafood-based soup made with fresh littleneck clams, cream, and vegetables, featuring a smooth broth without the use of flour.
What type of clams are recommended for this recipe?
The recipe specifically calls for 1-3 dozen fresh littleneck clams, ideally harvested from the shores of Long Island.
How should I clean the clams before cooking?
Rinse and scrub them under cold water, then soak them in a mixture of water, 1/4 cup salt, and 1/4 cup cornmeal for 30 minutes to purge sand.
Does this clam chowder contain flour?
No, this recipe uses no flour, ensuring a light yet creamy broth that captures the pure essence of the seafood.
How is the clam broth prepared?
Clams are boiled with water, onion, garlic, celery tops, bay leaf, thyme, and parsley. The resulting liquid is then strained through a fine-mesh sieve.
What should I do with clams that do not open during boiling?
You should discard any clams that remain closed after the 10-15 minute boiling period as they may not be safe to eat.
What vegetables are included in the chowder base?
The base consists of diced potatoes, celery, and carrots sautéed in butter.
Is there alcohol in this recipe?
Yes, the recipe uses 1/4 cup of white wine to deglaze the vegetables and add depth to the broth.
How long do the potatoes need to simmer?
The potatoes should simmer in the clam broth for approximately 10-15 minutes until they are tender.
When do I add the heavy cream?
Stir in the heavy cream and chopped clams after the potatoes are tender, then simmer gently for an additional 5 minutes.
Are there onion pieces in the final soup?
No, the onion is sliced and used to flavor the initial broth but is strained out and discarded before the final assembly.
What is the serving size for this recipe?
This recipe yields 2 to 3 servings.
How many calories are in one serving?
Each serving contains approximately 420 calories.
What are the macronutrients for this chowder?
A serving contains 26.5g of fat, 27g of carbohydrates, and 12.5g of protein.
What garnishes are suggested?
Freshly chopped parsley and a sprinkle of fresh thyme are recommended for garnish.
What is a traditional side dish for this chowder?
Crunchy oyster crackers are the perfect authentic side for adding texture to the creamy soup.
How long does the entire cooking process take?
Between soaking (30 mins), boiling clams (15 mins), and simmering vegetables/soup (30 mins), it takes about 1 hour and 15 minutes.
Can I use dried herbs instead of fresh?
While fresh thyme and parsley are recommended for the best flavor, you can use dried herbs in smaller quantities if necessary.
What is the purpose of the cornmeal during soaking?
The clams ingest the cornmeal and expel sand and grit, resulting in a cleaner eating experience.
How many ingredients are required?
The recipe requires 16 ingredients, including the clams, vegetables, and seasonings.
Is this a gluten-free recipe?
The chowder itself is gluten-free as it contains no flour, but ensure your oyster crackers are gluten-free if needed.
What kind of pot should I use?
A large soup pot or Dutch oven is best to accommodate the clams and the steaming process.
How do I ensure the broth is clear?
Strain the initial clam-cooking liquid through a fine-mesh sieve to remove aromatics and any remaining sediment.
What flavor profile can I expect?
It is savory, creamy, and ocean-forward with a mild aromatic background from garlic and thyme without the bite of raw onions.
Can I substitute the heavy cream?
Half-and-half can be used for a lighter version, though it will result in a less rich and thinner consistency.
Why sauté the vegetables before adding the broth?
Sautéing in butter softens the vegetables and develops a sweeter, deeper flavor profile for the base of the soup.
How much salt is used in the soup itself?
Salt is used 'to taste' for seasoning, though 1/4 cup is specifically used earlier just for the clam purging process.
Should I chop the clams finely?
The recipe suggests chopping them into bite-sized pieces to maintain a good texture in the chowder.
Is this recipe considered difficult?
No, it is categorized as an easy recipe suitable for home cooks who want a gourmet seafood result.
When was this recipe added to the database?
The recipe was inserted on October 6, 2024.