Title: Unbeatable Creamy Woodman’s-Style Clam Chowder
Introduction
Embrace the taste of the sea right at your dining table with our Woodman’s-Style Clam Chowder. A delightful combination of hearty ingredients with a woodsy infusion of bacon. Perfect for invigorating your soul on any chilly evening!
Why Make This Recipe
If you’re yearning for a homey, comforting soup that brings you a taste of New England, this classic Clam Chowder is your ideal choice. It’s packed with the flavors of the sea, enriched with cream, and rendered irresistible with smoky bits of bacon.
How to Make Woodman’s-Style Clam Chowder
Ingredients
– 4 slices of bacon, diced
– 1 medium onion, chopped
– 2 celery stalks, chopped
– 2 garlic cloves, minced
– 3 medium potatoes, peeled and cubed
– 2 (10 oz) cans of clams, including juice
– 1 cup clam juice
– 2 cups whole milk
– 1 cup heavy cream
– 1 bay leaf
– 1/2 tsp thyme
– Salt and pepper to taste
– Chopped fresh parsley to garnish
Directions
1. Begin with dicing and frying the bacon to a crisp in a large pot over medium heat. Once done, set the bacon aside and reserve the drippings.
2. Next, toss in the chopped onions, celery, and minced garlic into the pot and sauté until tender and fragrant.
3. Then, add the cubed potatoes, clam juice, bay leaf, thyme, salt, and pepper into the pot. Stir and let it boil, then simmer until the potatoes soften.
4. Once your potatoes are done, stir in the canned clams along with their juice. Follow this with your milk and heavy cream. Let it heat through gently, taking care not to let it boil.
5. Afterwards, remove the bay leaf and adjust the taste with salt and pepper if needed.
6. Finally, serve this creamy delight steaming hot, topped with the crispy bacon and a dash of fresh parsley.
How to Serve
Our Woodman’s-Style Clam Chowder is truly irresistible when served hot. Pair it with a freshly baked bread roll or a crunchy salad. It’s definitely perfect for a hearty winter meal or as a warm starter in dinner parties.
How to Store
The Clam Chowder can be stored in an airtight container and kept refrigerated for upto 3 days. Just ensure to warm it on medium-low heat before serving to revive all its original flavors.
Tips to Make Woodman’s-Style Clam Chowder
Always make sure to use fresh ingredients, and don’t skimp on the cream as it’s the key to satisfying creaminess. Also, the bacon used must be of premium quality, as it lends depth to the overall flavor of the soup.
Variation
For a lower fat version, substitute the cream with half and half and the milk with a low-fat version. If you like a bit of heat, add a pinch of red chili flakes during cooking.
FAQs
1. Can I use other types of seafood in this recipe?
Yes, feel free to use oysters or mussels instead of clams for a different flavor.
2. Can I freeze the Clam Chowder?
The soup is best consumed fresh. However, it can be frozen for a month. To reheat, let the soup thaw overnight in the refrigerator and then warm slowly on a stovetop.
3. What can I serve with the Clam Chowder?
The chowder pairs well with a crusty baguette, salad, and a nice white wine.