Salem Clam Chowder
Salem Clam Chowder offers a hearty, creamy seafood flavor with tender potatoes and onions, perfect for comforting meals and seafood lovers seeking richness and warmth.
Ingredients
Instructions
- Put potatoes and onions in a 4-quart soup pot.
- Add water to cover and season with at least 1/2 teaspoon pepper and some salt.
- Bring to a boil and simmer for 15 minutes until potatoes and onions are cooked.
- Add minced clams and chowder, stirring well over medium or low heat.
- Add both cans of milk.
- Season to taste, bring just to a boil, and simmer for at least 15 minutes.
- Add butter, ensuring the mixture does not boil after addition.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or using half-and-half instead of 2% milk. If you prefer a thicker texture, mash a portion of the potatoes before adding the clams. Fresh clams can be used if you prefer a more authentic flavor. Season gradually and taste as you go to get the perfect balance of salt and pepper.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs wonderfully with crusty bread or oyster crackers for a classic touch. For a full meal, consider serving alongside a light salad or browse more seafood recipes to complement your dining experience.
Storage & Reheating
Store any leftover Salem Clam Chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to avoid scorching. If the chowder thickens in the fridge, add a splash of milk while reheating to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Salem Clam Chowder contains roughly 349 calories, with 7g protein, 47g carbohydrates, and 15g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 737mg per serving (32% 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, using fresh clams can enhance the flavor of your chowder. Just ensure to clean them thoroughly and cook them until they open before adding to the soup. Adjust cooking times accordingly to ensure the clams are tender and flavorful.
How can I make this chowder gluten-free?
To make the chowder gluten-free, ensure that the canned clam chowder you use is labeled gluten-free. You can also thicken the chowder with cornstarch mixed with water instead of using flour, ensuring a smooth texture without gluten.
What type of potatoes work best for clam chowder?
Waxy potatoes like Yukon Gold or red potatoes are ideal for clam chowder as they hold their shape well and add a creamy texture. Avoid starchy potatoes like Russets, which tend to break down too much during cooking.
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).