This is my best clam chowder recipe! It’s great have a warm clam chowder in cold day. I love add both little neck clams and canned clams.
Clams
Purchase from a reputable source: The first step in getting fresh clams is to buy them from a reputable seafood market or grocery store. Look for a market that has a high turnover rate, which will ensure that the clams are fresh.
Check for freshness: When you’re at the seafood market, check the clams for freshness. Fresh clams should be tightly closed or should close tightly when tapped or gently squeezed. If a clam is open and doesn’t close when tapped, it’s likely dead and should not be eaten.
Store them properly: Once you’ve purchased your clams, it’s important to store them properly to keep them fresh. Place them in a shallow container and cover them with a damp cloth or paper towel. Keep them in the coldest part of your refrigerator, but don’t store them in water or they will die.
Use them quickly: Clams are best eaten as soon as possible after they are purchased. Try to cook them within a day or two of buying them to ensure the freshest flavor.
To purge clams of sand, fill up a large bowl with a mix of cold water and sea salt. Soak the clams. Let the clams soak in the salted water for 20 minutes to an hour. Scrub the clams clean, and rinse them.
Clam Chowder
Ingredients
- 4 strip bacon chopped
- 2 cups onion cubed
- 1 cup celery chopped
- 1 cup potato cubed
- 2 tsp garlic minced
- salt
- pepper
- 2 1/2 tbsp flour
- 2 cup chicken stock
- 2 cup half and half
- 10 oz canned baby clams
- 10 oz little neck clams
- fresh parsley chopped
Instructions
- Cut bacon, onion, celery, and potato into cubes. Set them aside.
- Heat a large pot over medium heat, add bacon, and cook.
- Add onion, and celery, potato, garlic, and saute until softened. Add salt and pepper.
- Sprinkle flour into the vegetable, and coat them with flour.
- Add chicken stock, and bring to simmer.
- Add half and half.
- Add clams and bring to simmer, stirring consistently. Reduce the heat to medium-low and cook, often stirring for about 20 minutes.
- Serve hot with parsley.