Slow Cooking Clam Chowder: Can We Keep It Hot?

Clam chowder is a popular dish that can be made in a crock pot or slow cooker, resulting in a rich and creamy soup. This cooking method allows for a hands-off approach, making it an easy and convenient option for busy individuals or those who want to serve a large crowd. The slow cooking process blends flavours and results in a tender, bite-sized texture.

How to make Clam Chowder in a Crock Pot

Ingredients:

• Bacon
• Clams (canned, chopped)
• Onion
• Potatoes
• Garlic
• Cornstarch
• Half-and-half
• Clam juice
• Salt and pepper
• Butter
• Parsley
• Oyster crackers or crusty bread, to serve

Method:

• Chop the bacon into bite-sized pieces and fry in a skillet until crisp. Drain and set aside.
• Open the cans of clams and drain, reserving the clam juice.
• Add the clams, onion, potatoes, garlic, salt, pepper, and half the bacon to the crock pot.
• Add the reserved clam juice and water to the crock pot and stir.
• Cover and cook on high for around 3-4 hours, or until the vegetables are tender.
• In a measuring cup, whisk together the half-and-half and cornstarch until the cornstarch has dissolved.
• Uncover the crock pot and add the half-and-half mixture, stirring to combine.
• Re-cover and cook on high for a further 30 minutes.
• Sprinkle the remaining bacon on top and serve with oyster crackers or crusty bread.

Tips:

• For extra flavour, fry the bacon and onion in the crock pot before adding the other ingredients.
• For a thicker chowder, use flour instead of cornstarch as a thickener.
• For a stronger clam flavour, add bottled clam juice to the crock pot.
• For a Manhattan-style clam chowder, add diced tomatoes, tomato juice, and omit the half-and-half.
• For a Rhode Island-style clam chowder, omit the half-and-half and add extra clam juice, white wine, and thyme.

Best side dishes to serve with Clam Chowder

Clam chowder is a hearty, creamy soup, often served in a bread bowl, and packed with tender potatoes and juicy clams. It is indulgent, filling, and easy to make, making it a beloved comfort food. While it is delicious on its own, it is even better when paired with the perfect side dish. Here are some of the best side dishes to serve with clam chowder:

Bread

A side of crusty, buttery, or garlic bread is a perfect complement to clam chowder. Bread bowls are also a popular choice, as they allow you to soak up all the creamy goodness of the soup. If you want to keep things simple, soft and buttery bread rolls are a great option. You can tear off a piece of bread and dunk it into the hot chowder. For a unique twist, try sourdough bread or gluten-free bread.

Salads

A light and simple salad can help balance out the richness of clam chowder. Go for something like a kale salad, Caesar salad, or coleslaw, or a butter lettuce salad. If you want something with a bit more flavour, try a 1905 salad with meaty elements and salty olives, or a sesame cucumber salad.

Vegetables

Roasted or steamed vegetables are a great way to add some extra nutrition to your meal. Carrots, beets, tomatoes, mushrooms, and artichokes are especially good choices, as they have subtle flavours that won't overpower the chowder. You can also keep things simple by steaming your veggies.

Corn on the Cob

Corn on the cob is a fantastic side dish for clam chowder. It pairs well with the soup and is easy to prepare. You can grill, bake, roast, or boil it, and then add some butter and salt for flavour.

French Fries

Who can resist a plate of crispy French fries? Pair them with clam chowder for a decadent treat. You can even dip your fries into the chowder for a unique flavour combination. For a healthier option, try avocado fries or carrot fries.

Bacon

Bacon makes everything better, and clam chowder is no exception. Add some smoky and savory chunks of bacon to your chowder, or enjoy it as a side dish.

Pancakes

For a surprising but delicious combination, try pairing your clam chowder with pancakes. Cornmeal pancakes infused with pumpkin puree are a great gluten-free option that balances out the richness of the soup.

Seafood

Turn your meal into a seafood feast by adding some mussels, scallops, or calamari. These seafood options pair perfectly with the flavours of clam chowder.

Cheesy Dishes

For the cheese lovers out there, a grilled cheese sandwich or some cheesy beer batter bread can be a great side dish to clam chowder.

The difference between Manhattan Clam Chowder and New England Clam Chowder

Clam chowder can be held hot in a crockpot. Here is a recipe for a crockpot clam chowder:

Crockpot Clam Chowder

This recipe takes 4 hours and 25 minutes and serves 8 people.

Ingredients:

• 4 (6 1/2-ounce) cans of minced clams, with juice
• 6 ounces of salt pork or bacon, diced
• 1 medium onion, chopped
• 6 to 8 medium potatoes, peeled and cubed
• 3 cups of water, low-sodium chicken broth, or clam juice
• 1 teaspoon of kosher salt, plus more to taste
• 1/4 teaspoon of freshly ground black pepper
• 4 cups of half-and-half, cream, or whole milk, divided
• 4 tablespoons of cornstarch
• Fresh parsley, chopped, for garnish

Instructions:

• Fry the salt pork or bacon and onion in a skillet until golden brown. Drain and set aside. Alternatively, if you have a crock pot with a sauté feature, fry the bacon in the crock pot and drain the fat.
• Add the pork or bacon and onion to the slow cooker, along with the clams, and mix well.
• Add the cubed potatoes and the water, low-sodium chicken broth, or clam juice. Also, add 1 teaspoon of salt and the freshly ground black pepper.
• Cover and cook on high for 3 to 4 hours or until the vegetables are tender.
• After 3 hours of cooking, combine 1 cup of the half-and-half, cream, or milk with the cornstarch.
• Add the cornstarch mixture and the remaining 3 cups of half-and-half, cream, or milk to the slow cooker and stir to blend. Taste and adjust the seasonings, adding more salt if needed. Let the dairy mixture heat up.
• Top each bowl of chowder with a sprinkling of chopped fresh parsley.

Now, for the differences between Manhattan Clam Chowder and New England Clam Chowder:

Manhattan Clam Chowder and New England Clam Chowder are the two most popular types of clam chowder, and they have distinct differences. The main difference is in the base of the soup: New England Clam Chowder is made with a cream or milk base, while Manhattan Clam Chowder uses a tomato base. This gives New England Clam Chowder a white colour and Manhattan Clam Chowder a red colour.

New England Clam Chowder, also known as Boston Clam Chowder, is thick and creamy, and includes potatoes, onions, and sometimes salt pork. It is very popular in the Northeast and is often served with oyster crackers. Manhattan Clam Chowder, on the other hand, has a thinner broth and includes an array of vegetables such as carrots, onion, celery, and potatoes. It is fresher, brighter, and more vegetable-heavy than its New England counterpart.

The controversy between these two types of clam chowder goes way back. During the late 1930s, a representative in Maine tried to introduce a bill to make it illegal to add tomatoes to chowder. Despite this, Manhattan Clam Chowder endured, and today, people can enjoy both types of this classic comfort food.

How to make Clam Chowder on a stovetop

Ingredients:

• Bacon
• Clams
• Onion
• Potatoes
• Garlic
• Cornstarch
• Half-and-half
• Clam juice
• Butter
• Spices (black pepper, oregano, parsley, thyme, paprika, bay leaf, hot sauce, Worcestershire sauce)
• Flour
• Chicken broth/stock
• Celery
• Evaporated milk
• Cream of potato soup
• Cream of celery soup

Method:

First, cook the bacon in a large skillet until crisp. Drain the bacon on a paper towel and set aside.

Next, drain the clams, reserving the clam juice. You can use bottled clam juice or the juice from canned clams.

Chop the onion and potatoes, and add them to a large pot with the reserved clam juice and some water. Bring to a boil and simmer until the potatoes are tender (around 20 minutes).

In a separate pan, melt butter and add flour, stirring continuously to create a roux. Slowly add in half-and-half or cream, stirring until thick and smooth.

Add the vegetable mixture to the cream mixture and stir until combined.

Finally, add the clams to the pot and heat through. Be careful not to overcook the clams, as this will make them rubbery.

Serve with oyster crackers, crusty bread, or in a bread bowl.

Tips:

• For extra flavour, cook the bacon first and use the bacon drippings to sauté the onions and celery.
• For a thicker chowder, add a cornstarch slurry or use regular half-and-half or heavy cream.
• For a New England-style chowder, use a cream base. For a Manhattan-style chowder, use a tomato base. For a Rhode Island-style chowder, use a clear broth.
• This chowder can be made in advance and stored in the fridge for 3-5 days. It can also be frozen for 2-4 months, but the texture may change.

How to store and reheat Clam Chowder

Storing and reheating clam chowder requires a careful approach to ensure the integrity of the dish's flavors and textures. Here is a comprehensive guide on how to store and reheat clam chowder:

Storing Clam Chowder

Storing clam chowder properly is crucial to maintain its freshness and prolong its shelf life. It is recommended to use airtight containers or heavy-duty freezer bags. Here are the steps to follow:

• Cooling: Let the chowder cool to room temperature before sealing it in the container. This prevents condensation from forming inside the container, which can make the chowder too watery and impact the texture of the clams.
• Portioning: If you plan to freeze the chowder, portion it into serving sizes before placing it in the containers or bags.
• Airtight Containers: Place the chowder in airtight containers or heavy-duty freezer bags to prevent freezer burn and maintain freshness.
• Labelling: Label the containers or bags with the date of storage.
• Refrigeration: Place the sealed containers in the refrigerator and consume within two to four days for optimal freshness.
• Freezing: If you wish to store the chowder for an extended period, freezing is an option. Frozen clam chowder should be used within three to four months for the best quality.

Reheating Clam Chowder

Reheating clam chowder while retaining its flavor and keeping the clams tender is essential for seafood lovers who want to enjoy their leftovers. Here are some methods to reheat clam chowder properly:

Stovetop Method:

• Transfer the chowder to a pot and warm it over low to medium heat.
• Stir occasionally to prevent the chowder from sticking to the pot and to ensure even heating.
• Avoid boiling the chowder to prevent the clams from becoming tough.
• Continue heating until the chowder reaches a safe internal temperature of 165°F (74°C).

Oven Method:

• Preheat the oven to 325°F (163°C).
• Place the clam chowder in an oven-safe dish and cover it with foil or a lid to prevent drying out.
• Reheat the chowder slowly and evenly until it reaches the desired temperature.

Microwave Method:

• Transfer the chowder to a microwave-safe container.
• Cover the container loosely with a lid or microwave-safe plastic wrap to prevent splattering.
• Reheat at medium power in short intervals, stirring in between to ensure uniform heating.

Tips for Maintaining Texture and Flavor:

• Keeping Clams Tender: To prevent the clams from becoming rubbery, avoid overheating them. Use gentle and consistent heat, and stir occasionally to distribute heat evenly.
• Preventing Flavor Loss: Taste the chowder once it's warmed and adjust the seasoning as needed. Be cautious with salt, as it can easily overwhelm the delicate flavors of the chowder.

Frequently asked questions