A New England Clam Chowder with a French Provencal twist. It has no milk, no cream, not butter. It has white wine and herbs de Provence. What’s not to like?
I grew up in Provence and spent most of my adult life in the Boston area. And I know, there is nothing better than a lobster roll and a fresh creamy clam chowder. The only problem is that most of the time you taste more the cream than the clams. And I love clams! So I came up with a Clam Chowder “A la Provencal” using you guessed it, no cream and no milk. To the contrary, my main ingredient is a dry white wine and a special spice that I have created and that I call French Seasoning with Herbs de Provence. Now you’re talking! The “juice” or left over broth of the clams is also added to the mix and makes a big difference.
Without the cream I don’t feel the need to use crackers anymore. Instead I love to toast giant slices of sourdough bread in the oven, I rub some fresh garlic on one side and finish with a hint of extra virgin olive oil. Now, close your eyes, you are in Provence. For sure!
Anyway here are the ingredients, and of course the fresher the better. For the wine I like to use white Burgundies. They are dry and yet full of flavors.
3 fresh large dug Quahogs clams
2 tablespoon of my own handcrafted white wine Vinaigrette
2 tablespoons extra virgin olive oil
1 garlic clove
3 celery stalks
1 cup dry white wine
4 cups water
2 teaspoon Sea Salt
1 tablespoon French Seasoning with Herbs de Provence
This is the best and safest way to have the clams to open. Brush clean the clams under cold water. Put large pan on medium heat, add 2 cups of water and the salt. Bring to a boil, add the clams. Reduce heat and boil for 15 minutes. Remove the opened clams from pan and strain the broth into a clean container. Set aside.
Remove clams from their shells and chop them up very thin.
Cut the celery stalk into ¼ inch segments. Peel and rinse the potatoes, cut in ¼ inch cubes, set aside celery and potatoes.
Rinse and dry up the pan that you used for the clam, add white wine Vinaigrette on high heat. Add chopped garlic and give it some color. Add the thinly chopped clams, season with the French Seasoning with Herbs de Provence and sauté for 3 minutes. Still in high heat add the white wine and cook for another 3 minutes. Stir in the celery and the potatoes, saute for 3 minutes. Add the clams’ broth and 2 cups of water, bring to a boil. Once it is boiling, reduce heat and cover for 20 minutes.
Remove from stove and put aside for 15 minutes.
Squeeze a hint of lemon and spray some chopped parsly just before serving.
Savor with the toasted sourdough garlic bread.
Where did Clam Chowder come from?
Clam chowder is a beloved comfort food that has been around for centuries. The origin of clam chowder is believed to trace back to the 1800s in New England, where the original recipe called for fresh clams, potatoes, salt pork, and cream or milk thickened with flour. Over time, other ingredients like celery and onions were added to the mix. Today, there are many variations of this beloved soup, including New England clam chowder and Manhattan clam chowder. To make a traditional clam chowder recipe, start by sautéing onion and celery in butter before adding chopped clams and canned clam juice. Simmer until the vegetables are tender before thickening the soup with cream or milk. Fresh clams can also be used if you have access to them! For a more unique twist on this classic dish, try making a corn chowder using canned corn instead of clams! No matter which variation you choose, it’s sure to be a hit! With so many delicious options to choose from – all you need is your best clam chowder recipe, and you’re all set for an amazing meal!
All the Clam Chowder Types
Clam chowder is a delicious and comforting soup that can be made in many different styles. The most popular type of clam chowder is New England clam chowder, which is a creamy, white soup made with chopped clams, potatoes, celery, and onion. To make this classic chowder, you’ll need to simmer the ingredients together until they are all cooked through and then thicken the soup with some clam juice or cream. Another popular variety of chowder is Manhattan clam chowder, which has a tomato base instead of cream and often includes corn as well as fresh clams. Both versions are delicious when made with canned or fresh clams, but if you’re looking for the best clam chowder recipe, it’s hard to beat the traditional New England version. So whether you want to make a classic or try something new, there’s sure to be a clam chowder recipe out there for everyone!
What is a Manhattan Clam Chowder?
Manhattan Clam Chowder is a clam chowder that originated in New York City. It is a tomato-based broth, usually containing chopped celery and onion, as well as canned clams or fresh clams. Some recipes may also include corn or potatoes, although this is not traditional. To make Manhattan Clam Chowder, one must first gather the necessary ingredients and prepare the clam juice and other liquids. Once the broth is boiling, chopped clams are added to it and allowed to simmer until thickened. Depending on preference, additional vegetables can be added for extra flavor. Manhattan Clam Chowder has a slightly different flavor than its cousin from New England – it has a brighter taste due to the tomatoes in the broth. If you’re looking for the best clam chowder recipe out there, give Manhattan Clam Chowder a try! You won’t be disappointed with its unique flavor combination that marries clams with tomatoes and other seasonings.
Clam Chowder Recipe with Fresh Clams
The traditional recipe calls for fresh clams, which makes the chowder even more flavorful. You also use bacon fat for added flavor.
The recipe also calls for potatoes, celery, onions, garlic, thyme, bay leaves, and white wine. The potatoes provide a creamy texture to the chowder. You can also add carrots and corn kernels for added flavor and texture.
The combination of all these ingredients creates a classic flavor that is both comforting and delicious.
To make the chowder, start by cooking the bacon in a large pot until it’s crisp. Then remove the bacon from the pan and set aside. In the same pot, add some butter along with the onions, celery, and garlic and cook until softened. Add white wine to deglaze the pan before adding in clams and potatoes. Simmer for about 10 minutes or until the vegetables are cooked through. Add thyme and bay leaves, then finish off with cream or milk before serving warm with crackers or crusty bread.
Frequently Asked Questions
1. What is a Clam Chowder?
Clam Chowder is a type of thick, creamy soup typically made with clams, potatoes, onions, celery, and cream. It can also include other ingredients such as bacon and spices. If you're looking for a great New England Clam Chowder recipe, you've come to the right place. Many people love this recipe because it's full of flavour and can be made easily in your own kitchen. Even if you've never made clam chowder before, don't worry - this recipe is easy enough for anyone to make! With just a few simple steps, you'll have your first batch of clam chowder ready in no time. For those who already love clam chowder or have tried this recipe before, it's sure to become one of your favorites. Give it a try - you won't regret it!
2. What ingredients are in Clam Chowder?
The ingredients for an easy clam chowder are potatoes, celery, onions, garlic, clams, bacon, thyme, butter, flour, chicken broth, heavy cream, salt, and pepper. To make tit, you start by heating up the bacon drippings in a pot. Then I added the bacon to it, along with some fresh thyme. After that, add in all of the vegetables, as well as some butter, and let them cook until they are soft. Finally, add in the flour and let it cook for a few minutes before adding in the chicken broth and clams. After letting everything come to a boil I stirred in some heavy cream and seasoned with salt and pepper until it was just right. Overall this recipe does not disappoint - it’s a tried-and-true recipe for delicious clam chowder!
3. Is Clam Chowder a healthy option?
Clam chowder can be a healthy option, depending on how you make it. Using bottled clam juice and homemade clam broth is a good start. Using less butter or substituting olive oil in place of butter is also a healthier choice. Reducing the amount of cream and replacing it with milk or vegetable stock will put your clam chowder in the "healthier" category.
4. What is the nutritional information for Clam Chowder?
5. How do I prepare Clam Chowder?
6. How long does Clam Chowder last?
Clam chowder can last for 3–4 days in the refrigerator if it's stored properly in an airtight container. It's important to keep the chowder refrigerated to prevent the growth of harmful bacteria.
Clam chowder can also be frozen for up to 3 months. To freeze, let the chowder cool to room temperature, then transfer it to an airtight container or a freezer-safe bag and remove as much air as possible before sealing. When you're ready to eat it, thaw the chowder in the refrigerator overnight and reheat it on the stove or in the microwave before serving.
It's always a good idea to use your senses to check for spoilage such as discoloration, a bad smell, or a slimy texture before consuming it.
7. What are the different types of Clam Chowder?
Clam chowder is a delicious, hearty soup that can be prepared in many different ways. The basic recipe for clam chowder includes potatoes, onions, and celery, with some variations adding carrots or other vegetables. You can use this recipe as a starting point and add whatever ingredients you like to make it your own. There are so many options when it comes to making clam chowder; the possibilities are really endless! From traditional New England Clam Chowder to homemade clam chowder with bacon and potatoes, there’s something for everyone. If you’re looking for a good recipe card to get started on your own clam chowder adventure, try this amazing recipe – it’s delicious and easy! This particular recipe uses clams, butter, onions, celery, potatoes, chicken broth, and cream of mushroom soup as its base ingredients. With just these few ingredients, you can create an amazing dish that is sure to please. When you make chowder at home, you can also change the taste and texture to make it even more delicious. For a tasty twist on traditional clam chowder, try adding herbs or spices like thyme or rosemary for a unique flavor. Whether you opt for a classic recipe or try something new, the possibilities with clam chowder are endless! So don’t be afraid to get creative – who knows what deliciousness awaits?
8. Is Clam Chowder gluten-free?
Clam chowder is a much beloved recipe, and many people wonder if it can be made gluten-free. The answer is yes! Making clam chowder without gluten is entirely possible, and the results are just as delicious as
9. Can I eat clam chowder on a diet?
It depends on the specific diet you are following. Clam chowder can be high in calories, fat, and sodium. If you are trying to limit these nutrients, you may need to limit your consumption of clam chowder or choose a version made with healthier ingredients. But if you are on a diet that allows you to eat a moderate amount of these nutrients, clam chowder can be part of a healthy diet. You may want to consider the serving size, and also make sure to balance out your meals with plenty of fruits and vegetables.
10. How do I store Clam Chowder?
To store clam chowder properly, you should follow these steps:
- Let the chowder cool to room temperature before storing it.
- Transfer the chowder to an airtight container. Glass or plastic containers with tight-fitting lids are ideal.
- Remove as much air as possible from the container before sealing it.
- Label the container with the date it was made and store it in the refrigerator.
When stored properly, clam chowder can last for 3–4 days in the refrigerator. To ensure its freshness, it's best to consume it within this time frame.
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Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..