How to Make Clam Chowder by Chef Robert Del Grande

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Start by checking the clams; ensure all shells are firmly closed.

Put the clams in a pot and add enough broth to steam them, about a quarter of the way up the pot.

Bring the broth to a boil to generate steam and steam the clams until they open, about 5 to 10 minutes.

While the clams are steaming, prepare the base for the soup by adding chopped garlic, onion, carrot, celery, and bacon into a pot with butter to sauté.

Once the clams start to open, keep them covered to maintain their tenderness.

Cut the yellow potatoes into irregular cubes, keeping some for texture and allowing some to dissolve for thickness.

Add the sautéed vegetables to the pot with the potatoes and stir to coat them lightly.

Pour in the broth from the steamed clams to create the body of the soup and bring it to a simmer.

Cook the potatoes until they are tender and start to dissolve, while still keeping some vegetables with a bite.

Remove the clams from their shells, reserving a few for garnish, and add the rest back into the soup to simmer.

Add milk or cream to the soup to achieve a nice white color and enrich the flavors.

Let the soup simmer for a bit to meld the flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens