Kirk'S Clam Chowder
Creamy, hearty clam chowder with tender potatoes, savory herbs, and tender clams, perfect for comforting meals and seafood lovers alike.
Ingredients
- 4 medium potatoes, peeled and cubed ⓘ
- 2 medium onions, chopped ⓘ
- 1/2 cup butter or margarine ⓘ
- 3/4 cup all-purpose flour ⓘ
- 2 quarts milk ⓘ
- 3 (6 1/2 oz.) cans chopped clams (undrained) ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon ground sage ⓘ
- 1 teaspoon ground thyme ⓘ
- 1/2 teaspoon celery salt ⓘ
- 1/2 teaspoon black or white pepper ⓘ
Instructions
- Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until tender.
- In a large pot, melt butter or margarine over medium heat.
- Add chopped onions and cook until translucent.
- Stir in flour and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in milk, stirring constantly to prevent lumps.
- Add the cooked potatoes, chopped clams (with undrained juice), salt, ground sage, ground thyme, celery salt, and black or white pepper.
- Bring the mixture to a gentle simmer and cook for about 10-15 minutes, stirring occasionally.
- Serve hot.
Tips & Substitutions
For added depth of flavor, consider sautéing chopped celery and carrots with the onions. If you're short on clams, you can substitute with canned shrimp or even omit them for a vegetarian version. Using low-fat milk will work, but for a creamier texture, whole milk or half-and-half is recommended. To enhance the dish, add a splash of white wine or a few dashes of hot sauce.
Serving Suggestions
Serve Kirk's Clam Chowder with crusty bread or homemade cornbread for a hearty meal. A sprinkle of fresh parsley or a dash of smoked paprika can elevate the dish. This chowder pairs beautifully with Aunt Ruth's Bread Pudding for dessert or a light salad on the side. For a complete experience, consider serving with a chilled glass of white wine.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring frequently to prevent sticking. Avoid boiling, as this can cause the milk to curdle. You can also use the microwave, heating in short intervals and stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Kirk'S Clam Chowder contains roughly 997 calories, with 35g protein, 158g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (166% of the Daily Value), iron (150% of the Daily Value), and calcium (95% of the Daily Value). Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, fresh clams can be used, but you'll need to steam them first and reserve the broth. You'll also want to chop them and adjust the cooking time accordingly, as fresh clams cook faster. This can add a delightful freshness to the chowder.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Ensure that the broth and other ingredients are certified gluten-free to avoid any issues.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper while cooking. Alternatively, serve with hot sauce on the side, allowing guests to customize their heat level to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).