chowder

i love this clam chowder.

November 29, 2023 by Becky Spoon

I really do love clam chowder!! Butter, bacon, cream, seasonings, clams? What is there not to love? A loaf of French bread for sopping is the only addition you need, or some saltines. Seriously. Clam Chowder is great for game day, Christmas holidays, or just at home by the fire or at the beach!

Other than a terrific clam chowder I love fried clams. My parents lived in Seattle for a while. When they returned to Texas, every Christmas eve they would have the most delicious clam chowder, fried oysters, likely fried catfish, a southern favorite in Texas, along with lots of boiled shrimp with a delicious red sauce. It’s fascinating how so many of my memories relate to food.

For clam chowder, I usually use a high quality canned clam and purchased clam juice. When I can get fresh clams I will make the chowder with them. This Cento is a favorite of mine. There are may good brands.https://amzn.to/46BOEaP

The above photos were made with fresh clams. It is delicious either way.

What is clam chowder….

According to Wiki, “Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery. Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color. A garnish of bay leaves would add both color and flavor, I used fresh thyme which works beautifully in this chowder.

It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

what are the ingredients?

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

more game day recipes?

Want more game day recipes? Here’s a couple for you! Game Day! The Best Frank’s RedHot Buffalo Wings https://the2spoons.com/game-day-the-best-franks-redhot-buffalo-wings/.

Game Day Chicago Italian Beef sandwiches: https://the2spoons.com/game-day-chicago-italian-beef/.

There’s several more on my blog, just look under the Category “Game Day” or Appetizers.

i love this clam chowder.

Here’s the recipe for this delicious chowder! Enjoy!

Clam Chowder

What’s not to love! I didn't serve it in a bread bowl like you get in many places in San Francisco because I couldn't find them. Instead I served in a bowl with oyster crackers. A loaf of french bread for sopping would be a great addition.

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Servings: 6 servings

Course: Appetizer, dinner, Lunch, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

6 ounces good quality smoked bacon, cut into 1/2 inch wide pieces
6 tbsp butter, divided
2 cups diced carrots
2 cups chopped, yellow onions
2 cups diced celery
4 cups peeled and diced potatoes (I used Yukon gold, new potatoes would be good also)
2 tbsp fresh thyme leaves or dried (I used both)
salt and pepper to taste
1/2 cup flour
1 quart clam juice
2 cups milk or 1 cup milk, 1 cup heavy cream
3 cups chopped clams
Salt pork that has been diced and fried crispy for garnishing or some of the crispy bacon
chopped chives

Method

If you are using canned clams, drain them, reserving the clam juice and set aside both.
Add the bacon and cook slowly so the fat renders and the bacon becomes crispy. Remove the bacon from the skillet, reserving the bacon fat. If there is too much bacon fat, pour off all but maybe 2 or 3 tablespoons. Add the butter.
When the butter has melted, add the carrot, celery and onions, the thyme and a little salt and pepper. Cook about 10 minutes. Add the flour and cook stirring so that it doesn't burn.
Add the clam juice and cook on medium low until the vegetables are tender and the broth has thickened. Add the milk and the heavy cream if using.
Add your clams and just heat gently for just a few minutes. Check for salt and pepper.
Serve in bowls and top with some of the crumbled bacon. Enjoy!

Yummy! Hearty Instant Pot Potato Corn Chowder

September 18, 2019 by Becky Spoon

I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.

Yummy! Hearty Instant Pot Potato Corn Chowder

Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.

So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.

Yummy! Hearty Instant Pot Potato Corn Chowder

Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!

Can’t wait for you to try this recipe!

Instant Pot Potato Corn Chowder

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Course: dinner, Lunch, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

6 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
6 red potatoes, cubed
2-3 ears corn on the cob, kernels removed
1 can cream of corn soup
3 cups chicken stock
1 tbsp flour
pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
1 tsp dried thyme and 1 bay leaf
1 cup heavy cream
2 tbsp fresh chives
2 tbsp butter
salt and pepper to taste
grated cheddar cheese for garnish

Method

Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
When finished cooking, quick release the steam.
When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!

Essential – Classic Fish Chowder Recipe

September 12, 2019 by Becky Spoon

Jump to Recipe

This Classic Fish Chowder is an essential recipe you need to have in your repertoire. Once you have the recipe for the chowder base you can use different fish or seafood to complete the dish. You could easily make this a clam chowder. Add a little celery when you sauté the onions, use clam juice instead of the fish stock, finish with some cooked and diced salt pork for garnish and you’ll have the perfect clam chowder.

The base is loaded with heavy cream, butter, onions and lemon zest. What is not to love? The recipe calls for whole milk and heavy cream, so no worries you’re not using all heavy cream. But who are we kidding? Heavy cream and butter? To die for!

I love chowders any time of the year, but I really love soups, chowders and stews in the cooler months. You will want to try this recipe. I gobbled it up so fast it was so delicious! It is one of those dishes that you just can’t take a break from eating!

Essential – Classic Fish Chowder Recipe

I used Red Snapper because #1. I love it! #2. I had it on hand. Other white fish that is good in chowder are: Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Here’s a link with same information from the Kitchen: http://Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.

Essential – Classic Fish Chowder Recipe

Another favorite is my Fisherman’s Stew. The stew is loaded with mussels, cod and sea scallops! Here’s the recipe link for your review: https://the2spoons.com/fishermans-stew-or-cioppino-hearty-robust/.

Here’s the recipe for the Classic Fish Chowder! Enjoy!

Classic Fish Chowder

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Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American, Seafood

Ingredients Method

Ingredients

2 tbsp butter
2 garlic cloves
1 medium onion, finely diced
1 cup diced celery
1 bay leaf
1 tsp fresh thyme leaves
2 large Yukon Gold Potatoes, peeled and diced
2 cups fish stock
1 1/2 cups whole milk
1 1/2 cups heavy (whipping) cream
1/2 tsp smoked paprika
zest of one lemon
2 cups chopped white fish
2 tbsp fresh dill leaves for garnish
1 tbsp finely diced fresh chives
sea salt and freshly ground black pepper

Method

In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.