Clam chowder is true classic comfort food. Chowder is great when fresh and often better once the flavors have had a chance to blend. Making it at home can be some work, but once you have a few good recipes mastered,
you will get requests to make it more often. Chowder can be served as a one-pot meal, as a starter or side dish. While fresh clams are used in most authentic clam chowder recipes, both frozen and canned clams can make great chowder if properly
chosen and prepared. Most clam chowders will include potatoes, a key ingredient that also acts as a thickening agent.
Clams are readily available, especially during peak harvesting season. While some supermarkets may not carry fresh clams, most will have the canned or frozen variety available to shoppers. And as fresh clams can be expensive, frozen or canned
clams may be the appropriate choice. Most chowder recipes require a dairy product rich in milk fat to thicken the chowder. Substitute one dairy product for another only when necessary and remember that the thickness may be affected.
ClamChowderRecipe.net present dozens of recipes for clam chowder including classics Manhattan Clam Chowder, and New England Clam Chowder. Recipes include tips for finding and buying fresh, frozen and canned clams, and how to handle and prepare
them for use in chowder. Find the perfect clam chowder for your next party. |
