How do you make a classic clam chowder that is thick and creamy but not overly starchy?

Question

How do you make a classic clam chowder that is thick and creamy? Learn how to avoid an overly starchy or thin soup.

Answer 1

To achieve a thick and creamy clam chowder without excessive starchiness, use a combination of heavy cream, a small amount of flour as a thickener, and purée a portion of the potatoes to naturally thicken the soup. Avoid overcooking the potatoes.

Detailed Explanation:

Making a classic clam chowder that's thick and creamy without being overly starchy involves a few key techniques:

1. Sauté Aromatics: Start by sautéing diced onions, celery, and sometimes bacon or salt pork in butter until softened. This builds a flavorful base.
2. Create a Roux (Lightly): Sprinkle a small amount of all-purpose flour (about 1-2 tablespoons per 6 servings) over the sautéed vegetables and cook for a minute or two. This creates a light roux that will help thicken the chowder. Be careful not to brown the flour.
3. Add Clam Juice and Potatoes: Gradually whisk in clam juice (from canned clams or fresh clams) to deglaze the pot and prevent lumps. Add diced potatoes (Yukon Gold or Russet work well). The ratio of potatoes to liquid is important; too many potatoes will make the chowder starchy.
4. Simmer Gently: Simmer the potatoes in the clam juice until they are tender but not falling apart. Overcooked potatoes release too much starch.
5. Purée a Portion (Optional but Recommended): Remove about 1-2 cups of the chowder (mostly potatoes) and purée it using an immersion blender or regular blender. Return the purée to the pot. This adds creaminess and thickness without relying solely on starch.
6. Add Clams and Cream: Stir in the chopped clams (canned or fresh, cooked) and heavy cream (or half-and-half for a lighter version). Heat gently until warmed through, but do not boil, as this can cause the cream to curdle.
7. Season and Serve: Season with salt, black pepper, and a pinch of thyme or bay leaf. Garnish with fresh parsley or oyster crackers.

Pro Tip:

Don't overcook the potatoes! Slightly undercooked potatoes are better than mushy ones. They will continue to cook slightly in the hot chowder. Also, adding a splash of lemon juice or a dash of hot sauce at the end can brighten the flavors and balance the richness.