Creamy Evaporated Milk Clam Chowder
This deliciously rich clam chowder is a comforting bowl of New England tradition with a twist. Made with the surprising addition of evaporated milk and smooth half-and-half, this chowder achieves a perfectly creamy texture that complements the sweet chunks of potatoes, crisp bacon, and tender clams. Ideal for chilly evenings, this chowder is easy to prepare and offers a heartwarming taste experience that you won’t soon forget. Serve it with crusty bread for a satisfying meal!
4
Servings
200
Calories
12
Ingredients
Ingredients
bacon
2 slices (browned and crumbled)
flour
1/4 cup (all-purpose)
water
1/2 cup (to dissolve flour)
salt
1/2 teaspoon
pepper
1/8-1/4 teaspoon (to taste)
evaporated milk
1 (14 ounce) can
potato
1 cup (finely chopped)
onion
1/4 cup (finely chopped)
celery
1/4 cup (finely chopped)
half-and-half cream
1 cup
clams
1 (4 1/2 ounce) can (chopped, with juice)
butter
2 tablespoons (for sautéing vegetables)
Instructions
1
In a pot, cook the chopped potatoes in boiling water until tender, about 10-15 minutes. Drain and set aside.
2
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onions and celery, cooking for 7-8 minutes until softened and translucent.
3
Stir in the cooked potatoes into the onion and celery mixture.
4
In a small bowl, combine the evaporated milk and flour until smooth. Pour this mixture into the saucepan with the vegetables.
5
Pour in the half-and-half, and add the chopped clams (including the juice), water, salt, pepper, and crumbled bacon. Mix well to combine.
6
Reduce the heat to medium-low and allow the chowder to simmer for 15-20 minutes, stirring frequently, until the chowder is creamy and slightly thickened.
7
Taste and adjust the seasoning if necessary before serving hot.
Nutrition Information
11.5g
Fat
13g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Evaporated Milk Clam Chowder?
This is a rich New England style soup made with clams, potatoes, bacon, and a creamy base of evaporated milk and half-and-half.
How many servings does this recipe provide?
The recipe is designed to yield 4 servings.
What are the primary ingredients?
Key ingredients include canned clams, evaporated milk, half-and-half, potatoes, bacon, onion, celery, butter, and flour.
Why is evaporated milk included in this chowder?
Evaporated milk is used to achieve a perfectly creamy texture that enhances the flavors of the clams and potatoes.
How long should I boil the potatoes?
Potatoes should be boiled for approximately 10 to 15 minutes until they are tender.
Can I substitute fresh clams for canned ones?
Yes, although the recipe uses a 4.5-ounce can of chopped clams with juice for convenience and flavor.
Is this clam chowder recipe gluten-free?
No, the recipe uses 1/4 cup of all-purpose flour as a thickening agent.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What types of dairy are used besides evaporated milk?
In addition to one 14-ounce can of evaporated milk, the recipe calls for one cup of half-and-half cream.
What is the recommended simmering time?
The chowder should simmer for 15 to 20 minutes to allow it to thicken properly.
Can I leave the bacon out?
Yes, the bacon can be omitted if you prefer a version without pork.
What should I serve with this clam chowder?
It is best served hot with crusty bread for a complete and satisfying meal.
How do you thicken the chowder?
The chowder is thickened by combining flour and evaporated milk into a smooth mixture before adding it to the pot.
Which vegetables are used in the chowder?
The recipe includes 1/4 cup each of finely chopped onion and celery, plus 1 cup of chopped potatoes.
How much butter is needed for this recipe?
Two tablespoons of butter are required for sautéing the onions and celery.
Can this chowder be made in advance?
Yes, making it ahead of time can help the flavors develop more fully as they meld together.
How should leftovers be stored?
Leftovers should be stored in an airtight container in the refrigerator for up to three days.
Is this a traditional New England chowder?
Yes, it is described as a comforting bowl of New England tradition with a unique twist.
What is the fat content per serving?
There are 11.5 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving has 13 grams of carbohydrates.
What is the protein content per serving?
This recipe provides 5 grams of protein per serving.
What type of potato is recommended?
While not specified by variety, Russet or Yukon Gold potatoes are commonly used for their texture in chowders.
Why is the canned clam juice used?
The juice from the canned clams adds a deep, savory seafood flavor to the soup base.
How should the bacon be prepared?
The bacon should be browned and crumbled before being added to the chowder mixture.
Can I use regular milk instead of half-and-half?
You can, but using regular milk will result in a thinner and less creamy consistency than intended.
How can I prevent the milk from curdling?
Keep the heat on medium-low and avoid letting the chowder reach a rolling boil once the dairy is added.
Is this recipe suitable for beginners?
Yes, it is considered an easy recipe with straightforward steps and a simple preparation process.
What should I do if the soup is too thick?
If the chowder is too thick, you can thin it by adding a small amount of water or additional milk.
Can I add other seafood to this recipe?
Yes, you can customize the chowder by adding other seafood like shrimp or scallops along with the clams.
What seasonings are used for flavor?
The recipe uses 1/2 teaspoon of salt and 1/8 to 1/4 teaspoon of pepper to taste.