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Alison’s 6 Rules For Perfect Clam Chowder | Home Movies with Alison Roman

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Alison Roman
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Recipe Information

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Video-Specific Recipe

New England Clam Chowder

Cultural Context

New England Clam Chowder is a traditional dish from the northeastern United States, particularly associated with New England. It reflects the region's maritime culture and the abundance of clams in local waters. The creamy soup has become a staple in many seafood restaurants and is often enjoyed during colder months, though it can be served year-round. Variations exist, but the classic version is known for its rich, creamy texture and hearty ingredients.

AmericanUSmain
45 min
medium
4 servings
Servings4
5 pounds clams
6 ounces slab bacon
4 cloves garlic
2 leeks
celery
corn

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.

1

Scrub and soak the clams to remove sand, about 5 pounds for 6-8 servings.

2

In a pot, add 6 ounces of slab bacon and cook on medium heat to render the fat slowly.

3

Add 4 cloves of garlic, chopped or sliced, to the pot with the bacon.

4

Rinse 2 leeks and add them to the pot, using the whole leek including most of the green.

5

Add chopped celery to the pot for flavoring the chowder base.

6

Add corn to the chowder for a late summer vibe.

7

Combine all ingredients in the pot and let them cook together.

Cooking Techniques

simmeredstirred

Equipment Needed

pot

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

shellfishdairygluten

Also Known As

ChowderClam Chowder

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