Vegan Clam Chowder (GF) - Rhian's Recipes (2024)

FAQs

How do you thicken clam chowder? ›

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Fish sauce

Manipulating acidity, saltiness, and heat are all obvious ways to improve canned clam chowder, but there's another dimension of flavor that's worth just as much attention — umami. Adding umami-rich ingredients to your chowder will increase its savoriness, meatiness, and overall deliciousness.

Clams, potatoes, salt pork, and onions. Cream or tomatoes may be added. The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country.

You can go for oyster crackers, warm sourdough bread, salad, french fries… the list goes on. This tasty soup is packed with clam lumps and tender potatoes. It is not only filling and indulgent – but quite easy to make.

I used my favorite gum free rice flour blend to thicken my gluten-free clam chowder. You can use a similar blend, or just use sweet rice flour or cornstarch.

Arrowroot starch– both of these will work like a roux. Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken.

2 tablespoons of plain flour and 1.5 - 2 tablespoons of fat cooked without browning will thicken a cup of milk or broth to a medium white sauce or gravy consistency. For a soup, less will be needed (1 to 1.5 tablespoons flour per cup). Other starches like potatoes will also thicken, so adjust for that.

Like so many wars, the one raged over clam chowder is rooted in religion. Clam chowder was a Friday staple for restaurants where Catholicism was king and abstinence from eating meat was the rule on the last day of the workweek. Original North American chowders date to the first arrival of Europeans.

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

What are the three types of clam chowder? ›

These recipes have protein that help in repairing the body cells and helps children to grow well among their peers. It also assists the body in producing new body cells when it is needed. It is a great find for kids, teenagers and pregnant women. With a 100g of clam you can get as high as 12.8g of protein.

At room temperature - within hours, refrigerated - for up to two weeks, if properly refrigerated and fridge is in right setting. Frozen - much longer. Well, your chowder might go bad in one minute if you put bad clams into it.

It's served piping hot and perfect for taking the chill off of a cool evening in the fall. But have you ever considered serving it cold? When blended and served chilled, the chowder takes on the richness of a fancy vichyssoise.

Starches can help thicken clam chowder

It's recommended to add more fat or more starch to the clam chowder, using ingredients such as cornstarch, flour, crackers, potatoes, or heavy cream (via Foodsguy). Adding cornstarch results in very thick clam chowders.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

For an extra creamy soup, you can thicken it further wither either a flour or cornstarch slurry. Potatoes - I like red potatoes, but you can also use russet potatoes or Yukon gold potatoes. Peeled or unpeeled - whatever your preference. Heavy cream - Heavy whipping cream is what makes a creamy New England clam chowder.