1 3/4 cups whole milk 1/2 cup heavy cream, divided 1 cup bottled clam juice 13 1/2 ounces chopped clams, drained and juices reserved 4 medium red potatoes, chopped into 1/2-inch cubes 2 tablespoons cornstarch Sliced chives, for garnish Chopped parsley, for garnish Oyster crackers, for...
4. Use a blender for a creamy texture: Since clam chowder contains both milk and cream, the risk for a broken soup increases the longer it cooks. To emulsify the fats and liquids together before serving, strain out the cooked ingredients and transfer the cooking liquid to a high-speed blen...
I don’t recommend using whole milk in place of the half and half. Half-and-half contains more fat, which makes this chowder super flavorful, creamy, and rich. Use canned or frozen clams in this clam chowder recipe. Don’t stress over trying to bother with fresh clams. Just use whichev...
Well, a chowder (and all non-non-fat dairy, for that matter) is what we call an emulsion; It's a stable mixture of two things that generally don't like to mix very well, in this case water, and fat derived both from the milk/cream, and from the pork. As a general rule, fat...
Enjoy a delicious Classic New England Clam Chowder recipe brought to you by Gills Onions. Perfect for parties or as a family meal.
Milk (or cream)– Cream adds a rich creamer mouthfeel to the chowder but whole milk may be used as well. Flour– I use all-purpose flour but gluten-free flour or cornstarch would also be fine as the thickener. Salt & Pepper– to taste to season the soup base. ...
For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth. Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired. Video New England Clam Chowder Notes Don’t miss the “how to make” recipe video at the top of the post...
Prepare a mixture of one cup whole milk and one cup heavy cream. Half-and-half will also work as long as it's on the creamier side - if not, augmentation with some heavy cream may be necessary. The amount of fat is important for the texture of the chowder. Using only milk will res...
While you can substitute half and half or whole milk if you want it to be a bit lighter, the result will be a chowder that is less creamy. THYME: This really makes the dish, I think. Thyme adds a herby pepper flavor and the chowder is just not the same without it. POTATOES: You...
Can I make this clam chowder dairy-free? Yep! I use coconut cream (from a can of chilled coconut milk) to create a creamy texture. The dairy-free instructions are located in the recipe notes. I love cream soups so much. I just want to dive head-first into that bowl. ...