Clam Chowder Recipe
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This canned clam chowder recipe is really straightforward. Fish soups are tasty and always quick to prepare.
The good thing here is that you don't need hours of cooking to make it with canned clams.
Many firms now can clams in brine - try to find one in its own juice if you can as the clam juices will help make the chowder really tasty.
You can of course substitute fresh clam and mussels in this recipe - clean them and steam them open in a glass of wine before adding to the chowder. Use the liqour produced as part of your fish stock.
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Cook's Notes There must be as many clam chowder recipes as days in the year. Every region has its speciality and every family has a favorite. It's important to remember, that recipes - even mine ;-) - are just a guideline. A template for you to use as a base. You can substitute ingredients in any way you like. That might be because you don't have them in, they're too expensive, you or your family don't like that ingredient, it upsets your digestion - all sorts of reasons. It's what makes your cooking uniquely you - the way you interpret the recipe guideline and experiment with different ingredients. This recipe here, I always think is a great camping or regular vacation recipe. It's a one pot, one cooking ring all in one meal - the bare minimum of preparation, ingredients that you can buy ahead of the vacation or find easily in just about any grocery store. If you're looking for a different clam chowder recipe, check out the links at the bottom of the page here and you'll find quite a few. Happy cooking! |
Canned Clam Chowder
- 1/4lb (125g) bacon - chopped
- 1 onion peeled and chopped finely
- 1 clove garlic
- 1lb (450g) peeled, diced potatoes
- 1 oz (25g) flour
- 1/2 pint (300ml) water or fish stock
- 1/2 pint (300ml) tomato juice
- 1 oz (25g) butter
- 1/2 pint (300ml) milk
- 1 10 oz (290g) can clams
- 1 5 oz (155g) can mussels
- 1 7 oz (200g) can sweetcorn
- salt and pepper
Adjust your liquid depending on the juice in the clams and mussels - it it's juice, then use that instead of water or fish stock.
Fry the bacon until the fat runs. Add the onion and garlic and cook gently - you might need a little butter if there is not enough fat. Add the potato and coat in the fat.
Sprinkle in the flour and stir well.This will help to thicken the chowder.
Gradually add the water or fish stock and tomato juice, stirring gently so that it doesn't go lumpy.
Cook for about 25 mins until the potatoes are soft - test with a knife to make sure they are done.
Stir in the milk and butter.
Add the clam, mussels and sweetcorn and cook a further 5 mins.
Adjust the seasoning and serve the canned clam chowder with crusty bread and butter to soak up all the lovely soup.
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Cook's Notes Fish and seafood soups are quick to prepare. This is mainly down to the stock making (this recipe uses canned seafood, so if you can buy your seafood in juice rather than brine, you've got ready made stock). You need to only simmer your fish trimmings for 30 minutes - compare this to some of the lengthy prep in recipes for meat, it's at least an hour, sometimes 6 to 8 hours if you're using slow roasted bones, then adding them to the stock pot and yada, yada, yada... You can normally get fish trimmings from your fishmonger - it'll be a head perhaps or some bones and skin. Or if you're cleaning your own fish, then you can keep your trimmings to use in stock. Once your stock is simmered, you need to strain it straight away - just pour it through a sieve and make sure you're pouring it into another container, the amount of emails I've had telling me that people have strained their stock down the drain outside - pan in one hand, sieve in another and straight down the drain... Then use it on the same day. If you want to freeze it, then simmer it for a bit longer after straining to reduce it. It will take up less room in your freezer and you can add more liquid when you use it in your recipe. |
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Clam Chowder Recipe
By Liz Alderson, Mar 30, 2016
Clam Chowder is a great tradition in some states but can take an age to cook. Here's a version using canned clams and other fish - give it a try and cut your time in the kitchen.
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 4
Main Ingredient: canned clams, bacon, potato