Best 2 Fall River Clam Chowder Recipes

In the realm of classic New England comfort food, Fall River Clam Chowder stands out as a hearty and flavorful dish that warms the soul on a chilly day. Originating from the coastal city of Fall River, Massachusetts, this chowder is a symphony of fresh clams, tender potatoes, sweet corn, and smoky bacon, all enveloped in a creamy broth that is both rich and satisfying.

Our culinary journey begins with a traditional Fall River Clam Chowder recipe that stays true to the dish's roots. We'll guide you through the process of selecting the best clams, preparing the vegetables, and simmering the chowder to perfection. For those with dietary restrictions or preferences, we also offer a vegetarian version that captures the essence of the original while using plant-based ingredients.

But our exploration doesn't end there. We've also included a Manhattan Clam Chowder recipe that adds a touch of sophistication with the use of tomatoes, bell peppers, and a hint of spice. And for a taste of the Pacific Northwest, our West Coast Clam Chowder incorporates succulent clams, colorful vegetables, and a creamy broth infused with the flavors of the sea.

Whether you prefer the classic New England style, a vegetarian twist, or a taste of the Pacific Northwest, our collection of Fall River Clam Chowder recipes has something for everyone. So gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates this iconic dish.

Let's cook with our recipes!

FALL RIVER CLAM CHOWDER

Fall River Clam Chowder image

Provided by Emeril Lagasse

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup (about 4 ounces) diced bacon
1 cup chopped leeks (bottom white part only)
2 cups peeled 1/2-inch diced potatoes
1 cup water
3 cups half and half
1 pound chopped clams
Salt and pepper
1/2 cup shaved green onions
Creole seasoning

Steps:

In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired.

FALL RIVER CLAM CHOWDER

FALL RIVER CLAM CHOWDER image

Categories Soup/Stew Simmer

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
Salt and pepper

Steps:

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed. Ladle into shallow bowls and serve.

Tips:

Use Fresh Clams: Fresh clams are essential for the best flavor. If you can't find fresh clams, you can substitute frozen clams, but fresh clams will give you a much better chowder.
Choose the Right Potatoes: Yukon Gold potatoes are the best choice for clam chowder because they hold their shape well and have a creamy texture. You can also use russet potatoes, but they will be more likely to fall apart in the chowder.
Don't Overcook the Clams: Clams only need to be cooked for a few minutes, or they will become tough. Add them to the chowder last and cook them just until they are heated through.
Use a Good Quality Bacon: The bacon in clam chowder adds a lot of flavor, so it's important to use a good quality bacon. Thick-cut bacon is best because it will add more flavor to the chowder.
Season the Chowder Well: Clam chowder should be well-seasoned with salt, pepper, and other spices. Be sure to taste the chowder as you cook it and adjust the seasonings as needed.

Conclusion:

Fall River 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. Whether you like your chowder thick or thin, with or without vegetables, or with a variety of seafood, there's a Fall River clam chowder recipe out there for you. So next time you're looking for a comforting and delicious meal, give Fall River clam chowder a try.