Use fresh clams for the best flavor. They provide a briny, seafood taste that’s essential for clam chowder.
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Heavy cream or half-and-half gives clam chowder its rich, creamy texture. It makes the soup hearty and indulgent.
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Diced potatoes add substance and a comforting texture. They absorb flavors and make the chowder filling.
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Sautéed celery and onion create a flavorful base. They add a subtle sweetness and depth to the chowder.
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Crispy bacon bits enhance the chowder with a smoky, savory flavor. They add crunch and richness to every spoonful.
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Clam juice or broth intensifies the clam flavor. It’s key for a robust, seafood taste in your chowder.
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Thyme, bay leaf, and black pepper season the chowder. They bring out the best in the ingredients and add aromatic flavors.
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A thickening agent like cornstarch or flour gives the chowder its creamy consistency. It helps blend all the ingredients smoothly.
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