Canned Clam Chowder Made Better Recipe - Food.com (2024)

FAQs

How do you doctor up canned clam chowder? ›

The shortcut to making anything taste good is sizzling some onions and garlic in oil, and canned clam chowder is no exception. Sauteed alliums (onions, garlic, and other related vegetables) will add complexity, savoriness, and sweetness to your canned soup, lending it just a touch of homemade flavor.

If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

The difference between chowder, soup, and stew is that chowder is a soup made with broth that is thickened with flour and cream, with seafood and/or vegetables mixed in. Soup is made with water or broth and can host a variety of ingredients like pasta, vegetables, fruits, grains, meats or seafood.

Use ice water bath

An ice water bath is effective for cooling soups. This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath.

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity. It's also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.

Summer Shack Chef, Jasper White, also shares his secret of smashing the potatoes for extra thickness in the chowder, and salt pork for some smokiness that'll contrast the creaminess. The thickness of New England clam chowder is what makes it so delectable.

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But West Coast clams, as I discovered, are very different than their Eastern brethren. Some sources describe them as more delicate and buttery than burlier, juicier East Coast clams. To compensate for their milder flavors, some chowders in Oregon and Washington incorporate bacon to add savoriness.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.

What side dishes go with clam chowder? ›

Consider either a Kale salad, Caesar salad, or coleslaw. Shy away from action-packed salads with things like nuts, cheese, avocado and other fatty ingredients since they compete with the heaviness of the clam chowder. Stick to light lettuces with simple ingredients for the optimal pairing with this dish.

Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity.

Top it with oyster crackers and black pepper, or pair it with a sandwich or salad as part of a quick and easy meal.

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?