Craving a hearty, flavorful bowl of goodness that warms you from the inside out? Look no further than Duke's Chowder! This recipe takes the classic New England clam chowder and makes it surprisingly easy and delicious, perfect for a quick weeknight dinner or a cozy weekend meal. Forget complicated techniques and lengthy prep times; this recipe focuses on fresh ingredients and simple steps to deliver a bowl of chowder that rivals the best seafood restaurants. It's a true testament to the idea that homemade cooking can be both healthy and incredibly satisfying.
Ingredients:
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups clam juice (low sodium preferred)
- 4 cups chicken broth (low sodium preferred)
- 2 large russet potatoes, peeled and diced
- 1 (10-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 pound littleneck clams, scrubbed
- 1 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Building the Flavor Base
Begin by cooking the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon grease in the pot. Add the onion and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. This step is crucial for building a deep, rich flavor foundation for your chowder.
Step 2: Adding the Liquid and Potatoes
Pour in the clam juice and chicken broth. Add the diced potatoes, diced tomatoes, thyme, oregano, and black pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. This slow simmering process allows the flavors to meld beautifully.
Step 3: Incorporating the Clams
Add the clams to the pot and continue to simmer until they open, about 5-7 minutes. Discard any clams that do not open. This ensures only the freshest clams are used in your chowder, resulting in a more delicious final product.
Step 4: Creamy Finish and Serving
Stir in the heavy cream and butter. Season with salt to taste. Gently heat through, being careful not to boil. Stir in the crispy bacon and garnish with fresh parsley before serving.
Cooking Tips for the Best Chowder:
- For a richer flavor, use a combination of bacon grease and butter.
- Don't overcook the potatoes; they should be tender but not mushy.
- If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream.
- Feel free to adjust the seasoning to your liking.
- For a smoky flavor, try adding a pinch of smoked paprika.
Variations:
- Spicy Duke's Chowder: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Seafood Extravaganza: Include other seafood like shrimp, scallops, or cod along with the clams for a more abundant chowder experience.
- Corn Chowder Twist: Add 1 cup of frozen or fresh corn kernels during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This recipe for Duke's Chowder offers a delicious and easy way to enjoy a classic New England favorite. It's a versatile dish that can be adapted to your preferences and dietary needs, making it a perfect addition to your repertoire of easy recipes and quick dinner ideas. Enjoy this satisfying and healthy meal!