Seafood Chowder Recipe with Clams, Shrimp & Fish (2024)

FAQs

What is the difference between clam chowder and seafood chowder? ›

What Is Chowder? Chowder is a rich, creamy soup that often contains clams and potatoes. Seafood chowders are typical in the Northeast, with New England clam chowder being the most famous. Other seafood chowders skip the clams and swap in scallops, shrimp, lobster, crab or even fish like cod or smoked salmon.

Potato – For the thickest soup, be sure to use baking potatoes, such as russet. They break down as they cook a bit and act to thicken the soup naturally, without needing to add too much cream.

Half-and-half and butter plus butter

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

For an extra creamy soup, you can thicken it further wither either a flour or cornstarch slurry. Potatoes - I like red potatoes, but you can also use russet potatoes or Yukon gold potatoes. Peeled or unpeeled - whatever your preference. Heavy cream - Heavy whipping cream is what makes a creamy New England clam chowder.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

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.

Unlike cream, which runs the risk of splitting once added, evaporated milk can be mixed into the chowder's entourage when the clams are added. Thus, a steamy bowl of clam chowder is created, whose flavor whole-heartedly sings with a warming fishy essence. It's rich, it's divine, it's utterly moreish.

Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

To make soup creamy, simply swap heavy cream for unflavored coffee creamer by mixing it into the recipe or swirling it over top. If you happen to be out of milk when baking, use coffee creamer instead! Using a vanilla-flavored variety is a great way to add extra vanilla flavor to your favorite sweet treats.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Fresh clams are a thing of beauty, but canned clams should have a place in your pantry. They are healthy, affordable and can take that plain pasta from drab to fab.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

Seafood: Chowder is often made with seafood, such as clams, shrimp, or scallops. Vegetables: Common vegetables in chowder include onions, potatoes, and corn. Cream: Chowder is typically made with a creamy base, which can be made with milk, cream, or a combination of the two.

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.

noun. : a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes) also : a soup resembling chowder. corn chowder.