Start with fresh, high-quality clams for the best flavor.
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Use a balance of potatoes and cream for the perfect texture.
Sauté onions and celery in butter to bring out their flavors.
Don’t rush the cooking process—allow the flavors to meld.
Add salt and pepper gradually to avoid over-seasoning.
Use clam juice or broth to enhance the seafood flavor.
Thicken the chowder with a roux or cornstarch for creaminess.
Finish with fresh herbs like parsley or thyme for added freshness.
Let the chowder rest before serving to enhance the flavor.
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