Flour: I use all-purpose flour to make the soup’s roux.I prefer using a starchy potato like Russet or Idaho potatoes to make this seafood chowder. Vegetables: Garlic, onions, celery and potatoes.

Butter: I prefer to use unsalted butter but you can use salted butter also.

Bacon: You can use regular or thick-cut bacon.

Canned clams are much easier to use and there’s no shucking involved! You’d be surprised to learn that most restaurants make their clam chowder soup with canned clams as well. This easy clam chowder is made with canned clams.

Clams: If you live in a coastal area, you may be able to get fresh clams.

For exact amounts and detailed clam chowder ingredients, check the printable recipe card below. To serve, place a well-proportioned ladle of chowder in a bowl and garnish with some celery leaves, reserved crispy prosciutto (if any) and cracked black pepper.This creamy clam chowder recipe list may seem long, but this chowder is made with simple and easy to find ingredients. Always taste the batch it may need a touch of sea salt, it may not-some clams are saltier than others. Once at a simmer, add the heavy cream, more or less depending on your desired taste for brothy, add a smaller amount of the cream.

Let the chowder begin to gently heat up and come to a simmer. Add the clams and the Calabrian chile paste to the potato pot and add about two-thirds of the reserved clam broth. Meanwhile, remove the clams from the shells and chop roughly don't turn them into dust-big pieces are good. Add the diced potatoes and cook to allow more fat to render from the prosciutto and guanciale and for the vegetables to fully soften, another 10 to 15 minutes. Add the onion, garlic and celery to the pot and gently sweat over medium-low heat until they begin to soften up, about 3 minutes. Remove some pieces of crispy prosciutto for garnish, if possible. Once heated, add the guanciale and prosciutto and begin to render, 2 to 3 minutes. Put a large Dutch oven over medium heat and add the olive oil. Strain the clam broth through a fine strainer, reserving the liquid. Once the clams are all opened, remove them with a slotted spoon to a sheet pan to cool for a few minutes. Cover with a tight-fitting lid and steam until the clams open completely, 15 to 20 minutes, or about 8 minutes after the liquid boils. Tie the thyme, oregano and bay leaves in a bundle and add to the pot. Place the cleaned clams in a large Dutch oven or heavy-bottomed pot and add enough wine to go about halfway up the clams, about the whole bottle. (You can do this up to 7 million times and you will never remove all the sand. Drain the clams and rinse with cold running water several times. Place the clams in a pot large enough to hold them comfortably and cover with water.

Quinault casino clam chowder recipe