Best 3 Alaska Clam Chowder Recipes

Feast your taste buds on the delectable flavors of Alaska clam chowder, a culinary gem that captures the essence of the sea. This hearty and creamy soup is a symphony of fresh clams, tender vegetables, and a savory broth infused with the essence of the Alaskan coastline. Discover the art of crafting this chowder from scratch with our step-by-step guide, ensuring a rich and flavorful experience. Elevate your chowder with variations that tantalize the palate, such as the smoky bacon and corn chowder, the spicy andouille sausage chowder, and the elegant seafood chowder brimming with shrimp, scallops, and crab. Dive into the diverse world of Alaska clam chowder and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CLAM CHOWDER

Clam Chowder image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 dozen medium clams
4 tablespoons butter
1 stalk celery, finely chopped
1/2 small sweet onion, finely chopped
1 teaspoon salt
1 tablespoon ground black pepper
2 tablespoons seafood boil seasoning, such as Old Bay
1/2 cup self-rising flour
4 slices bacon
One 6-ounce bottle clam juice
5 medium potatoes, cooked, peeled, chopped
3 scallions, sliced
3 cups milk
1 1/2 cups half-and-half
Dried parsley, for garnish

Steps:

First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

MY BEST CLAM CHOWDER

My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

ALASKA CLAM CHOWDER

Alaska Clam Chowder image

This is a very old recipe, handed down from my mother in laws mother in law. Living in Alaska and in a ligthouse,she came up with this hearty, yummy soup.

Provided by Karen Oliver

Categories Chowders

Number Of Ingredients 8

Ingredients

5 lb potatoes, russets
1 large yellow onions
4-6 celery stalks
1 lb thick sliced bacon
3-4 Tbsp parsley flakes
1 can(s) evaporated milk
1/2 pkg saltine cracker crumbs
4 can(s) chopped clams

Steps:

1. Peel and cut potatoes into medium size pieces. Slice the celery stalks and chop the onion. Add all this to a large pot, and add water just to cover the vegetables. Cook this until barely tender when pierced with a fork. I usually add a good amount of salt and pepper to this and if celery has leaves, cut up these and put in also.
2. While vegetables are cooking, I cook bacon, either in microwave (to save the mess)! or on stove, till just barely crisp. Drain on paper towel the break into bite size pieces.
3. When the pot of veggies is done, DO NOT DRAIN, just mash with a potato masher to get large chunks. Now add the clams and all the juice,the bacon and the milk. Take off heat and stir. Now just add the saltine crumbs to thicken. Add a little at a time, soup will thicken really quick. Now taste it. Add the salt and pepper to your liking, put back on heat and simmer for about 10 minutes. Depending on how thick you like your soup, you can always add more crackers.

Tips:

Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
Don't overcook the clams. Clams only take a few minutes to cook. If you overcook them, they will become tough and chewy.
Use a variety of vegetables. Vegetables add flavor and texture to the chowder. Some good choices include potatoes, carrots, celery, and onions.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of white wine or clam juice for extra flavor.
Serve the chowder hot. Clam chowder is best served hot. You can garnish it with a sprinkle of chopped parsley or chives.

Conclusion:

Alaska clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give Alaska clam chowder a try.