Rick'S Clam Chowder
A hearty clam chowder with tender potatoes, savory clams, and rich cream, perfect for comforting meals and seafood lovers seeking a flavorful, creamy soup.
Ingredients
Instructions
- In a large pot, add minced onion, chopped celery, minced garlic, black pepper, and cooking oil.
- Stir and cook until the onion is tender.
- Add the potatoes and clam juice to the pot, setting aside the clams for later.
- Add clam base and water, then bring to a boil.
- Reduce heat and simmer until the potatoes are soft and tender.
- Add the chopped clams and heavy cream to the soup, stirring well.
- Heat through and serve hot.
Tips & Substitutions
For a creamier chowder, blend a portion of the potatoes with some of the broth before adding the clams and cream. If you prefer a lighter version, substitute half of the heavy cream with milk or a plant-based alternative. You can also enhance the flavor by adding fresh herbs like thyme or parsley. This chowder pairs beautifully with seafood recipes.
Serving Suggestions
Serve the chowder in warm bowls and garnish with fresh parsley or chives for a pop of color. It pairs well with crusty bread or a side salad for a complete meal. For a delightful twist, consider serving it alongside Seasoned Scallops for a seafood feast that will impress your guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can cause the cream to separate. For longer storage, freeze in portioned containers for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Rick'S Clam Chowder contains roughly 1644 calories, with 13g protein, 83g carbohydrates, and 143g fat. It is an excellent source of vitamin A (69% of the Daily Value), protein (27% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 526mg per serving (23% 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, you can use fresh clams, but you will need to steam them first and reserve the cooking liquid. Adjust the clam base and water accordingly, and be mindful of the cooking time to ensure the clams are tender.
What can I substitute for heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and sour cream. For a dairy-free version, try coconut milk or a cashew cream for richness.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce while cooking. Alternatively, sprinkle some red pepper flakes into the chowder just before serving for an extra kick.
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).