Much like any other form of culinary creation, the best way to make clam chowder is to incorporate the use of the best ingredients along with simple preparation measures to ensure success. While there are dozens of variations on the basic clam chowder recipe, the most universally accepted as the best way to make clam chowder is to attempt a classic New England clam chowder consisting of little more than clams,bacon, potatoes, onion and a cream or milk base.
The best way to make clam chowder is to begin by placing a dozen fresh clams into a pot or large pan, covering them with water and boiling for seven to ten minutes until the clams open. Remove the clam meat from the shell an store it in a bowl temporarily in the refrigerator. The make the best clam chowder base, take the water that the clams boiled in and strain it to remove any sediment, and place it into a clean pot.
The next step in the best way to make clam chowder is to cook 4 strips of bacon. After the bacon is cooked remove it from the pan and cook 1/ 2 of a large onion that has been diced in the grease until golden brown, and crumble the bacon into small bits into the pan of onions. Dice 1 one pound of potatoes into small cubes and placed them into your clam chowder base to cook until they are soft. The the best way to make clam chowder is to next add the bacon and onion to the potatoes along with a few spoons of bacon grease, than add a small amount or oregano, celery salt, black pepper and several slices of butter. After 10 minutes, remove the pot from the heat and add a cup of heavy cream along with your clams, stir the ingredients briskly and cover and let the contents cool for another ten minutes. The clam chowder is now ready to serve, and the best part is that there are only one pot and one pan to clean.
While culinary experts may scoff at this recipe for it's simplicity, it is the best way to make clam chowder because it is easy to create, it tastes great, and clean-up is a breeze.
 | If you'll be steaming clams, choose smaller clams which are tender and sweet. Use medium- to large-sized clams for recipes, especially large clams which are often called chowder clams and are best for...you guessed it: chowder. |
 | Do you want to impress guests with a lovely dish of linguine with white clam sauce? This white clam sauce recipe is quick and easy and is perfect when served with a side of steamed asparagus and a nice glass of wine. |
 | New England clam chowder has been a staple for centuries. Back when the settlers arrived in New England, it was not uncommon for people to make a chowder from pork fat, flour, milk and any leftover seafood that could be found to create a meal that would fill you up and keep you warm on a cold, wet night. Today these recipes have been honed into creamy clam chowders that are so rich and heavy, they are often served as main entrées instead of appetizers. |
Clam chowder is one of the heartiest dishes you can serve during the winter because it's a dish that warms the soul. Unfortunately, many people turn to canned clam chowder. Although there are many brands that are quite tasty, nothing stands up to the taste of homemade clam chowder. |
A New England clam bake is not a meal you'd prepare for one or two people. It's an all-day event or party perfect for celebrating a family reunion or a gathering of friends on the beach. While you can cut corners and try this in your kitchen, clam bakes are typically held on the beach and served on wooden picnic tables lined with butcher paper. A clam bake is a party of finger foods cooked on the beach. |
