Idaho-Inspired Creamy Clam Chowder
This hearty and rich clam chowder is a delightful fusion of traditional New England flavors and my own Idaho twist. With a base of tender russet potatoes, crisp bacon, and succulent clams, this chowder is a comforting dish that satisfies even the pickiest of eaters, including my teenage stepdaughter. It's perfect for chilly evenings when you crave something warming and filling. The addition of fresh vegetables, hearty cream, and nuanced seasonings elevates this chowder to a crowd-pleasing meal. Whether you're enjoying it alone or sharing it with loved ones, this chowder is sure to become a cherished favorite in your kitchen.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
Butter
1/2 cup (divided)
Bacon
6 slices (chopped)
Yellow onion
1 large (chopped)
Celery ribs
2 (chopped)
Bay leaves
2 (whole)
Garlic cloves
2 (minced)
Thyme
1/8 teaspoon (dried)
Chicken stock
3-4 cups (or equivalent of bouillon and less water)
Russet potatoes
4 medium (cubed)
Corn
1 cup (frozen or fresh)
Reserved clam juice
from canned clams (measured)
Canned clams
36 ounces (drained)
Heavy cream
1 pint (or half-and-half)
Tomato
1/2 cup (chopped (optional))
Instructions
1
In a large stockpot, melt 1/4 cup of butter over medium heat. Add the chopped bacon and cook until crispy; remove and set aside for garnish.
2
To the same pot, add the remaining 1/4 cup of butter along with the chopped onion, celery, minced garlic, thyme, and bay leaves. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
3
Pour in the chicken stock, add the cubed potatoes, corn, and reserved clam juice. Increase the heat to medium-high and bring the mixture to a gentle boil.
4
Reduce the heat to medium and simmer for 25-30 minutes, or until the potatoes are fork-tender. If using bouillon, ensure you have enough water to cover the potatoes.
5
Stir in the canned clams and heavy cream (or half-and-half for a lighter option), and gently heat the mixture through.
6
Season the chowder with salt and pepper to taste. For a thicker consistency, prepare a slurry with flour and water, strain it, and stir it into the chowder before bringing to a gentle boil. Stir constantly to prevent any sticking to the bottom.
7
If desired, add fresh chopped tomato just before serving for an added burst of freshness.
8
Serve hot, garnished with reserved bacon, and accompanied by oyster crackers or saltines.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Idaho-Inspired Creamy Clam Chowder?
It is a hearty and rich fusion of traditional New England flavors and an Idaho twist, featuring russet potatoes, crisp bacon, and succulent clams.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What type of potatoes are used in this recipe?
The recipe calls for 4 medium russet potatoes, cubed.
How much butter is needed in total?
A total of 1/2 cup of butter is used, divided into two 1/4 cup portions during the cooking process.
Can I use half-and-half instead of heavy cream?
Yes, half-and-half can be used as a lighter alternative to the 1 pint of heavy cream.
How do I thicken the clam chowder?
You can prepare a slurry with flour and water, strain it, and stir it into the chowder before bringing it to a gentle boil while stirring constantly.
What vegetables are included in the base of the soup?
The base includes a chopped yellow onion, two celery ribs, and two minced garlic cloves.
Is corn included in this clam chowder?
Yes, the recipe uses 1 cup of frozen or fresh corn.
How many clams are required for this recipe?
The recipe calls for 36 ounces of canned clams, drained, with the juice reserved.
Should I use the juice from the canned clams?
Yes, you should reserve and use the clam juice as part of the liquid base for the soup.
What spices are used for seasoning?
The chowder is seasoned with 1/8 teaspoon of dried thyme, 2 bay leaves, and salt and pepper to taste.
How long do the potatoes need to simmer?
Simmer the mixture for 25-30 minutes, or until the potatoes are fork-tender.
What is the best way to serve this chowder?
Serve it hot, garnished with reserved crispy bacon and accompanied by oyster crackers or saltines.
Can I add fresh tomatoes to the chowder?
Yes, adding 1/2 cup of fresh chopped tomato just before serving provides an optional burst of freshness.
How many slices of bacon are needed?
The recipe uses 6 slices of bacon, chopped and cooked until crispy.
Can I use chicken bouillon instead of stock?
Yes, you can use the equivalent of bouillon and water if you do not have 3-4 cups of chicken stock.
When should the clams be added to the pot?
Stir in the canned clams after the potatoes have finished simmering and are tender.
Do I need to remove the bay leaves?
While not explicitly stated in the steps, it is standard practice to remove bay leaves before serving.
What kind of pot is recommended for this recipe?
A large stockpot is recommended to accommodate all the ingredients.
Is this a quick recipe to prepare?
While prep time is not listed, the simmer time alone is 25-30 minutes, making it a moderately timed meal.
What makes this an 'Idaho' recipe?
The use of Idaho's famous russet potatoes as a primary ingredient gives it a local twist.
What aromatics are sautéed in the butter?
Onion, celery, garlic, thyme, and bay leaves are sautéed together for 5-7 minutes.
Is this chowder suitable for picky eaters?
The author notes that it is a comforting dish that satisfies even picky eaters, including teenagers.
Can I use fresh thyme instead of dried?
Yes, though the recipe specifies 1/8 teaspoon of dried thyme.
How do you prepare the bacon garnish?
Cook the chopped bacon in the stockpot first until crispy, then remove and set it aside for later.
What type of heat is used for simmering?
After bringing the mixture to a boil, reduce the heat to medium for the simmer phase.
Should the potatoes be peeled?
The recipe calls for cubed russet potatoes; while peeling is standard for chowder, it is a matter of preference.
What type of onion is best?
The recipe specifies using one large yellow onion.
Does this recipe contain seafood?
Yes, it contains 36 ounces of clams and their juice.
Is the consistency of this soup naturally thick?
It is creamy due to the heavy cream, but the recipe includes instructions for an optional flour slurry if you prefer a thicker consistency.