Best Maryland Clam Chowder Recipe

If you can here looking for a really good clam chowder, you’re in luck because this is the best Maryland Clam Chowder recipe you’ll ever try. This East Coast classic is famous for its creamy, hearty texture and the delightful combination of fresh clams and veggies. In this recipe, I’ll show you how to unlock the true essence of Maryland Clam Chowder, making it a go-to comfort food in your collection. With easy-to-follow instructions and ingredients you can find at your local grocery store, you’ll be a chowder expert in no time. So, let’s get started!

Red clam chowder vs white

Though both chowders showcase the rich, briny flavor of clams, the main difference is their base and overall taste.

Red clam chowder, also known as Manhattan clam chowder, has a tomato-based broth, creating a bright, tangy flavor profile.

It normally includes ingredients such as carrots, celery, and bell peppers, which lend a delightful crunch and a burst of color to the dish.

The red chowder is lighter than its white counterpart, making it an excellent choice for those seeking a less heavy option.

White clam chowder, on the other hand, is famously known as New England clam chowder. This rich, creamy delight is made with a milk or cream base, giving it a velvety, luxurious texture.

In addition to clams, it features ingredients such as potatoes, onions, and sometimes bacon, providing a comforting, savory experience.

The thickness of this chowder is perfect for warming up on a chilly day, and it has become synonymous with the coastal cuisine of the northeastern United States.

While both clam chowder varieties have their unique characteristics, each offers an irresistible way to enjoy the flavors of the sea.

What makes Maryland Clam Chowder different from other styles?

Maryland clam chowder is a lesser-known but equally delicious variation!

What sets this style apart from the more traditional red and white clam chowders is its unique base. Instead of relying on cream or tomatoes, Maryland clam chowder features a clear broth, which allows the flavors of the clams and other ingredients to shine through without being overshadowed by the heavier components found in other chowders.

The Maryland version is often made with a blend of clam juice, chicken or vegetable broth, and sometimes a touch of white wine. This combination creates a lighter, more delicate soup with a subtle, nuanced flavor profile. Key ingredients in this chowder include tender clams, potatoes, onions, celery, and sometimes corn, which adds a hint of sweetness. The result is a savory, satisfying dish that showcases the freshness of its components while offering a lighter alternative to its creamier and tomato-based counterparts.

Maryland clam chowder is perfect for those who crave the taste of the sea without the heaviness often associated with traditional chowders.

Ingredients

• 4 cups chopped clams, fresh or canned
• 4 cups clam juice
• 4 cups diced potatoes
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 cups heavy cream
• 4 slices bacon, diced
• 4 tbsp butter
• 1/3 cup all-purpose flour
• Salt and pepper to taste

Clam Chowder Directions

• In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.
• In the same pot, melt the butter, then add onions, celery, and carrots. Cook until softened.
• Stir in the flour, cooking for a couple of minutes.
• Gradually add the clam juice, stirring constantly to avoid lumps.
• Add potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender.
• Stir in clams and heavy cream, and cook until heated through.
• Season with salt and pepper to taste.
• Garnish with reserved bacon.

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