Are you ready to explore the delicious depths of the sea with me? If you love seafood and hearty, comforting soups, then I have just the recipe for you. Introducing Captain’s Clam Chowder, a classic New England clam chowder recipe that will transport your taste buds to the coastal towns of Cape Cod.
This recipe has been passed down through generations of seafaring captains, each adding their own unique twist to create the ultimate clam chowder experience. Whether you’re enjoying a bowl at the Captain’s Grill in Disney or at Captain Kidd’s Oyster Bar in Siesta Key, this chowder is sure to satisfy.
But why settle for pricey restaurant versions when you can easily make the best clam chowder in the comfort of your own home? With simple ingredients like clams, bacon, potatoes, onions, and spices, this recipe is both affordable and easy to follow.
So grab your soup pot, put on some sea shanties, and let’s get cooking. Trust me, once you taste this chowder, you’ll never settle for anything less.
Why You’ll Love This Recipe
Listen up, my friends! I’m about to introduce you to a recipe that will knock your socks off – The Captain’s Clam Chowder. You might have had clam chowder before, but trust me when I say that this one is in a league of its own.
First of all, we’ve got juicy, tender clams swimming in a creamy broth made with potatoes, onions, and celery. Doesn’t that just make your mouth water? But wait, there’s more! We’re also throwing in some savory bacon and black pepper to add an extra depth of flavor to this already delicious concoction.
But the real kicker is where this recipe comes from. The Captain’s Clam Chowder has been passed down through generations of sea captains and is rumored to have originated from Captain Kidd himself. Legend says that he would make this chowder on his ship and it was loved by all who tasted it.
And if that’s not enough to convince you, let me just tell you that this recipe has been perfected over centuries! It has all the classic elements of a New England clam chowder but with the perfect balance of spices and seasoning. And trust me – no one does clam chowder like New England!
So if you’re ready to take your taste buds on an adventure, give The Captain’s Clam Chowder a try. You won’t regret it – it might just be the best clam chowder you’ll ever taste!
Gather your potatoes, onion, bacon, chopped clams, clam juice, milk, cream, and other ingredients because you’re going to cook up the perfect New England clam chowder recipe.
- 2 ounces of salt pork
- 1 large onion
- 4 cups of diced potatoes
- 1 1/2 cups of diced celery
- One 15 oz can of chopped clams and its juice
- 2 cups of water
- 1 tsp black pepper
- 2 cups of whole milk
- 1 cup of heavy cream
For substitutions and variations, refer to the next section.
The Recipe How-To
Are you ready to make the best clam chowder you’ve ever tasted? Follow these easy steps and have your taste buds thanking you.
Step 1: Cook the Bacon and Onion
In a large soup pot, heat 2 tablespoons of oil over medium heat. Add 8 ounces of diced bacon, and cook for about 5 minutes until crispy. Using a slotted spoon, remove the bacon and set aside. In the same pot with the bacon fat, add 1 diced onion, and cook until translucent, which should take about 5 more minutes.
Step 2: Add Potatoes & Clams
Add 4 cups of diced potatoes and cook for another 5 minutes in the soup pot. Pour in one 15 oz can of clam juice from your preferred brand (I personally recommend Captain Parker’s chowder or Captain Curt’s merchandise), follow with two cups of water into your soup pot. Stirring at all times to gently scrape up any browned bits on the bottom.
Add 2 cups of chopped clams, any brand you choose will be fine but make sure they are drained well from their canned juice so you’ll only add their meaty goodness into your soup pot.
Step 3: Simmer Chowder
Bring the mixture to a simmer using medium-high heat. Then reduce it to medium captain and continue to simmer for approximately 30 minutes. Don’t cover the dish while cooking.
Step 4: Thicken It Up
Add one cup of heavy cream (or whole milk if you want that thicker texture) then bring back to a gentle simmer again for an additional minute (also don’t boil). Check out that consistency and judge if you want it thicker, keep on simmering lightly until you reach your desired thickness.
Step 5: Add salt and pepper to Taste
Once it’s simmered down and reached its desired thickness then turn off the heat. Season with black pepper to taste, however much you’d like is fine, I personally add more than a dash at home, but use whatever amount that satisfies your personal preferences in taste.
The favored salting method is always up to taste preference as some prefer light salt but some salty without judgement. As for me, I like mine kind of salty so I sprinkle carefully about one teaspoon of salt atop my pot of soup then stir it in gently before I take that first divine spoonful.
There you go! You’ve officially cooked one hearty pot filled with enough thick & velvety clam chowder New England style that every self-respecting captain would love to serve aboard his own ship!
Sometimes I experiment with different brands or styles when creating my seafood-rich specialty dishes at home; Some good options include cape cod-style clam chowder, Manhattan clam chowder, fish chowder or lobster bisque depending on availability at market street or captain’s kidd’s oyster bar near siesta key beach
Substitutions and Variations
Ah, substitutions and variations! The spice of life in cooking, the way to make a recipe your own. Now, when it comes to the Captain’s Clam Chowder Recipe, you may wonder what kind of substitutions would be fair game for this New England classic. Well, let me tell you, dear reader, there are many ways to switch it up.
Firstly, if you don’t have access to fresh clams or find them a bit pricey, you could easily switch them out for canned clams. They work just as well in the chowder, and as a bonus, they come with their own clam juice that can be used right in the recipe.
Secondly, if bacon isn’t your jam (I won’t judge), you could try swapping it for salt pork or even pancetta. Remember to adjust the seasoning accordingly if using pancetta or another cured meat that might add more saltiness.
If you’re looking to put your own spin on the recipe even more, here are a few additional ideas:
– Try adding some diced carrots or parsnips for extra depth of flavor and color.
– If you’re dairy-free or want a lighter chowder, try using almond or oat milk instead of the heavy cream. It won’t be quite as rich, but it’ll still taste delicious.
– For something truly unique, why not add some smoked paprika to the pot? It’ll lend a lovely smoky flavor that pairs well with the clams.
Remember, cooking is all about experimenting and finding what works best for your palate. Don’t be afraid to get creative with substitutions and variations – sometimes they lead to culinary greatness!
Serving and Pairing
Now that your Captain’s Clam Chowder is simmering on the stove, it’s time to think about serving and pairing. This classic New England clam chowder deserves to be served in a big bowl with some oyster crackers on top for that perfect crunch. Don’t forget a dollop of sour cream or sprinkle of parsley for some extra flavor and spice.
But what about pairing? This chowder is so versatile that it can go well with many different drinks and side dishes. The creamy, salty flavors of the chowder simply call for something refreshing and bubbly like an ice-cold beer or a crisp white wine.
If you are looking for something non-alcoholic, try it with a glass of lemonade or iced tea. On a cold day, serve the chowder with hot apple cider or spiced rum for something warm and comforting.
When it comes to side dishes, there are endless options. You can pair it with some crusty bread or garlic knots, fried clams or shrimp cocktail, or even a sweet cornbread.
For those who love heat and spice, consider adding some hot sauce to your chowder, along with jalapeno poppers on the side.
No matter how you choose to serve and pair your Captain’s Clam Chowder, be sure to enjoy every rich and savory spoonful.
Make-Ahead, Storing and Reheating
Ah, the woes of preparing a large pot of clam chowder only to find yourself with leftovers that are not as satisfying as the first serving. Fear not, my fellow culinary explorers! With Captain’s Clam Chowder recipe, you can make-ahead and store this delicious New England-style clam chowder like a pro.
When it comes to make-ahead, I recommend preparing the chowder up to 2 days before serving. Just make sure to let the cooked soup cool down completely before transferring it into an airtight container or zipping bag. Refrigerate it immediately and consume within 2 days.
To reheat it properly, take the chowder out of the fridge and warm it up slowly over low heat on the stove until steam rises from the surface. You can add a splash of milk or cream as needed to keep it from getting too thick while reheating. Avoid bringing it to a boiling point as overcooking can make the clams rubbery and ruin your stew.
If you’re looking for alternative storing options, you can freeze your chowder too! Just allow it to cool completely and divide it into freezer-safe containers, leaving an inch of space at the top for expansion during freezing. You can keep frozen soup for up to 3 months. When ready to consume, thaw overnight in your refrigerator and reheat per instructions above.
Some say that reheated soup doesn’t taste as good as freshly-made ones – but with Captain’s Clam Chowder recipe, you’ll find that reheated portions are nearly consistent with freshly-made stews in flavor and texture. This is due to the slow-cook method used in making this dish, where every ingredient is allowed enough time to blend seamlessly and release its unique flavors without overpowering one another.
So go ahead, make a big pot of Captain’s Clam Chowder recipe or double down on this recipe – store some of it for later consumption, and have a quick yet satisfying meal anytime!
Tips for Perfect Results
Let me tell you, darling, there are a few tips and tricks in the back pocket of any seasoned cook that can make all the difference when it comes to a perfect clam chowder. Here are my top tips for ensuring that your Captain’s Clam Chowder recipe turns out absolutely divine.
Firstly, make sure to reserve some of the bacon grease. Just a tablespoon or two can add an extra layer of smoky flavor that will elevate your chowder from good to great.
Next, use fresh clams if possible, but if you must use canned, don’t skimp on the quality. Using high-quality canned clams can still produce a delicious taste in your soup.
When it comes to adding potatoes to chowder, I believe that using waxy potatoes such as red potatoes is the best. They’re lower in starch and won’t turn into mush when cooked for a long time. Dice them as small as you can so they can cook evenly with other ingredients.
Do not overcook the clams; they will become tough and rubbery causing harm to the deliciousness of your clam chowder. Cook it until it has slightly shrunk but still tender.
For additional depth of flavor, use a combination of both milk and cream instead of just one or the other. It will make your dish richer and creamier than it would’ve been otherwise.
Lastly and most importantly, don’t be afraid to season your chowder – black pepper is an important ingredient here! It’ll bring out all those rich flavors beautifully. Go easy on the salt – the clam juice already has salt in it which helps in balancing the flavor.
Keep these tips in mind when making Captain’s Clam Chowder Recipe and you’ll have one heck of a delicious bowl of chowder in no time!
Now that you know how to make the perfect Captain’s Clam Chowder, it’s time to discuss some common questions or concerns that might come up during the process. In this section, we will address some frequently asked questions about the ingredients, cooking techniques and some possible substitutions. These answers will help guide you through any unexpected twists and turns in your culinary adventure. So let’s dive right in!
What is the thickener in New England clam chowder?
According to an article in The Heart of New England, when it comes to traditional New England chowders, they tend to steer clear of being overly thick in consistency. Instead, the starch from the potatoes serves to lightly thicken the broth, which is typically made with milk or cream.
What is the most popular clam chowder?
When it comes to clam chowders, the one that stands out the most is the New England clam chowder. This dish is widely popular and known for its traditional mix of ingredients including clams, onions, corn, celery, bacon or salt pork, and potatoes – all essential for its delicious flavors. This soup is a classic for a reason – and perfect for any occasion!
What’s the difference between New England clam chowder and regular?
If you’re a fan of clam chowder, then you might have heard of New England chowder, also known as Boston-style clam chowder. This regional style of chowder typically includes ingredients like clams, potatoes, onions, and pork, but what sets it apart from other chowders is its creamy, milk-based consistency. To fully enjoy this savory dish, locals often serve it with a side of crunchy oyster crackers.
Did JFK like clam chowder?
It has been rumored that the late President Kennedy did not have much of an appetite and had to be reminded to eat regularly. However, when he did dine, he would often opt for a simple lunch consisting of a sandwich and a bowl of soup. Particularly, he had a fondness for chowder made with either clams or fish, likely due to his upbringing in New England.
In conclusion, the Captain’s Clam Chowder recipe is truly one of a kind, and I highly recommend that you give it a try. Its origins in New England add an authenticity that cannot be replicated elsewhere. The combination of fresh clams, potatoes, and savory bacon make for a delicious soup that is perfect for any meal, any time of year.
Whether you’re serving it up as the main course or as a starter to something else, this chowder will satisfy even the pickiest of eaters. With its rich flavor and hearty texture, it truly is comfort food at its finest.
So go ahead and give this recipe a try. You’ll be glad you did. And who knows? You might just find yourself transported straight to Cape Cod with every spoonful.
The Captain’s Clam Chowder Recipe
- 2 slices bacon
- 24 clams, large ("chowder")
- 1 onion, large
- 1 teaspoon black pepper
- 6 potatoes, medium, chopped
- Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
- Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
- When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.