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Easy step-by-step recipe for a traditional clam chowder... with a twist.
Prep time: 5 minutes
Cooking time: less than 30 minutes
Serves 4 people
Gluten/Soy Free and Pesco/Lacto Vegetarian
'Tis the season for soups, chowders, and stews...and I am ready!
Simple, flavorful, creamy and satisfying. This chowder is a new addition to my recipes list. I honestly came up with it one night on the fly. I couldn't decide what I wanted for dinner so I just gathered ingredients from my fridge and pantry and ...this chowder was born!
What makes my chowder different that the rest is the addition of chopped squid. It actually adds a wonderful texture to the chowder and it feels like you have loaded it with more clams than what the recipe called for.
Give it a try. I know you will love it!
What is the flavor profile?
Briny with a creamy texture.
What ingredients will I need to make this?
Clam juice, whole baby clams, squid, heavy cream, a Spanish onion, nutmeg, unsalted butter, yellow potatoes, a bay leaf, and salt & pepper.
What will will I need to make this?
A large pot, measuring cups and spoons, a cutting board, a knife, a potato peeler, and a wooden spoon.
Can I make substitutions?
Yes. You can use fresh clams if you wish to do so but i really recommend canned ones to speed the process up. You can use fresh squid as well.
8 cups of clam juice
3 10 oz cans of whole baby clams, drained (reserve the clam juice)
1/2 pound of squid, chopped into small bits
1 1/2 cups of heavy cream
1 large Spanish onion, chopped finely
4 tablespoons of unsalted butter
4 yellow potatoes, peeled and cubed
1 bay leaf
Salt & Pepper to taste
In a large sauce pan, over medium high heat, melt the butter.
Add the chopped onions and a pinch of salt. Cook until onions are translucent.
Add the potatoes, clams juice, reserved clam juice, and another pinch of salt.
Cook potatoes uncovered until tender when touched with a fork ( about 15 minutes).
Reduce to low heat.
Slowly add the cream. Stir well.
Add the whole baby clams, squid, bay leaf, and 1/2 teaspoon of black pepper.
Allow it to simmer for 10 minutes.
Taste for salt & pepper and adjust to your preference.
Serve and garnish with a dash of nutmeg.
Printable Recipe (PDF) below: