Hearty, creamy and delicious, this recipe for Clam Chowder is simply the perfect comfort food.
Before we go into the recipe, let’s talk about our clams. These hard shell clams are the traditional East Coast mercenaria or quahog species, with a deliciously, mildly sweet flavor and a briny accent. They are 1-1/2 to 2 inches in size (referred to as littlenecks or top necks). Sizzlefish Littleneck Clams are cultivated and harvested at their peak by the watermen of Cedar Key, Florida. Our clams are quick-cooked in their shell, individually quick frozen and vacuum-sealed by the dozen in a convenient boil-in-bag. They arrive to your doorstep frozen, convenient, and ready to be heated and served in minutes. That makes this recipe even easier…
Soup season is here and we are definitely not mad about it. The temperatures are cooler, the days are shorter, we are bundled up and we need some comfort. Clam chowder is simply the quintessential comfort food and this bowl of goodness has it all. Filled with hearty chunks of tender potatoes, nestled next to sweet corn, with pieces of sweet littleneck clams all blanketed in a rich creamy soup, you will be warmed up from the inside out. We kept this version pescatarian, but you can definitely add bacon for a smoky addition to this recipe. Whatever you do, don’t forget the crackers or toasty bread because you won’t want to miss out on the pure pleasure of dunking them in this creamy bowl of chowder.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4