Recipe I tried: damndelicious.... Follow me on my other socials! Tiktok: / dollartreedinners Facebook: / therealdollartreedinners Instagram: / dtdinners Send me mail! PO Box 355 Jersey VA 22481 Buy me a coffee! www.buymeacoff...
Rebecca, I'm a Maine gal. We use bacon or salt pork, it's a seasoning not a feature. Also, canned evaporated milk (NOT sweetened condensed). It's rich and less expensive than half 'n half and cream. Your recipe used 20 ounces of liquid, you'd need 2-12 ounce cans, reserving a half cup or four ounces. Don't dilute it cuz it comes out basically the same concentration as your recipe. For a real treat, make more broth and potatoes and add haddock, shrimp, and scallops (bay or sea size). A super yummy treat!
I'm a Connecticut gal and we always use bacon in our clam "chowdah". Not much. Just a 1/2 cup, which is about two strips worth. It gives it a little something. You really don't get that much of a bacon flavor. It blends in and compliments the clams more than anything. Totally a New England thing to add it, but also OK not to because the clams are the star of the show. :)
Salt pork is what is used in old recipes. Bacon is smoked and salt pork is not. I feel that the smoked flavor of bacon, while delicious, is overpowering and out of place with clams.
Wait until you move to Washington - you can dig the clams yourself in the morning and then make them into a chowder for dinner! Clams on the West Coast are different than out East, though. You can also get them fresh in most grocery stores (seasonally) out here! And homemade clam chowder is ALWAYS better the next day!
You getting so wholeheartedly excited about clam chowder was the highlight of my entire day. It’s so wholesome and sweet. I squeal and giggle about my favorite foods all the time. Thank you for your wonderfully authentic self! Go Rebecca! I love watching you thrive, my friend. I will continue to cheer you on from the other side of the screen! I am so blessed to share in this creative RU-vid space with you. 🥰❤️
Potato flakes can also be used to thicken this soup if you have those on hand and want to keep it gluten free. This is one of my favorite soups and my kids love it.
Surprisingly so much easier than what most people think. My clam chowder is similar to this but adds a small amount of celery and carrot same time you add the potato (and no bacon!). Also, secret ingredient, sprinkle a very small amount of dill weed on top just before serving, trust me, you will love it!!
A very small amount of bacon is so delicious, also definitely some celery. I like some very fine carrot and I use bottled clam juice and a can of whole baby clams.
I’m not a clam kind of girl but my husband loves clam chowder, I might make this for him some day. I chuckled when you did your yummy soup dance, so happy it turned out good for you.
Thanks for including clam chowder in your Souptober series. I'm not crazy about the canned versions, but seeing you make this from scratch shows me I can do it. Yum!
Clam chowder recipes like this work really well if you substitute pollock or cod. It’s so good! Also, never omit the bay leaf lol. Idk what it does but it just changes a dish. I’m glad you mentioned the Hispanic section for spices. That’s always the first place I look.
Bay leaves make the magic work. If a savory dish has liquid in it, I put in at least one bay leaf. (Just remove it before you blend if the dish needs blending. )
I love all your content but I’m really loving this soup series. I love soup! And chili!! Also would love a pumpkin series for October. Pumpkin bread, cookies ,soup, scones , muffins, bars, dump cake , pie , pumpkin tortellini with pumpkin Alfredo Possibilities are endless!!
I am LOVING your soup series. I’m also really enjoying how you drop videos in time to watch them on my lunch break and be inspired for tonight’s dinner 😉
You have such a calming voice and presence. I know how to make a rouix, adding equal parts flour and fat, but I'm aware not everyone does. You explain things very well and not in a condescending way but very encouraging. This is my favorite video of Souptober so far. Your excitement for this soup was very heartwarming! ❤️
I am really loving this series! I live in Maine and believe it or not there are restaurants that serve clam and fish chowder with blueberry muffins. At first I couldn’t believe this, but they oddly go well together (a bit of sweetness from the blueberries complements the soup). Seafood and blueberries are two foods Maine is known for, so the coupling of the two is traditional here.
Rhode Island here chiming in. The tomato based chowder is "Manhattan style" and it's a big NOPE for me. Here in Rhody, salt pork or bacon is a must, and Rhode Island style (as opposed to New England style) is a clear broth, made with just clam juice and no chicken stock. We also have access to really fresh quahogs so I just usually steam them open, reserve the liquor, and chop the quahogs up fine. All that being said, yours looks absolutely delish!
This recipe is very much like one I have used for years to make Clam Chowder. I do add some bacon grease along with the butter. I always have some in a jar in my fridge, and it doesn't really alter the flavor of the clammieness of the soup as far as I can taste. My reciped, a Martha Syewart one, also calls for chopped celery, but I never add it as I don't ever buy celery just to use or eat. I agree Clam Chowder is the one soup I am willing to order when we go out to eat, but making it at home and freezing the leftovers works just as well for me.
Love this series!!! My fav soup is my mom’s chicken wild rice recipe. She passed earlier this year, so that will be my first soup I make this season. But this one looked great. I will be trying it.
I grew up with a dad that loved Manhattan Clam Chowder best and one I really want to try is the Outer Banks Clam Chowder that omits the cream and tomatoes to let the clams shine. Just butter, onion, potato, clam juice, stock, clams, S&P, chives. Still haven't made any, but I want to! Great videos, Rebecca. Thanks!
Hi Rebecca! Been following you for awhile. Love your Souptober idea. So cute. I felt I just had to comment on the Clam Chowder. I was born and raised in So Calif, but now as retirees we moved to Nevada. Being from very near a coastal area I have pretty much had Clam Chowder all over. I have also been making Clam Chowder for many years, and it is a standard in my winter kitchen. Bacon is used quite a bit but as a flavoring agent not a bulk part of the recipe ( similar to other comments I see here ). On occasion I have used fine diced pancetta if you can find it. My choice of dairy would be half whole milk and half evaporated milk not diluted. Thanks for all you do and now I will continue on with your series. 🙋♀️🌟🌺
I don’t eat clams and have no intention of making this, but I was SO invested in whether the recipe turned out the way you hoped! 😅 Very happy to see your life is complete now. Thanks for another great video!
I'm super glad you loved the soup! I've never had clam chowder and most likely never will but watching you enjoy it was satisfying and that's enough for me. 😁 Thanks for the fun!
I keep the same brand in the pantry, added them to a Target order out of curiosity a year or two ago and enjoy them in pasta vongole. For anyone new to canned clams? Add them at the very end of your soup/pasta to warm through or use them in a quick-baked appetizer. They’re already cooked in the canning process so the more you cook (remember that includes reheating!) them after that, the more you’re going to be eating rubber bullets.
Clam chowder is one of my favorites too! My husband made me some the other day that had old bay seasoning in it and I was so confused on why it was orange and it tasted not like clam chowder I was used to 😂. This is definitely something I wanna try for my dad who is from Boston (but he’ll eat and love anything so this recipe would be a hit!)
I saw the thumbnail and smiled because I recognized clam chowder. Then I saw the title and got excited because clam chowder has been one of my favorite soups, if not my all time favorite, for at least 30 years...which is most of my life lol. I have made a few variations from scratch including a veganized version with mushrooms instead of clams. Bacon is a very common ingredient in clam chowder. It's in a lot of recipes you'll find online. A lot of people leave it out too because It *is* very strongly flavored. I often leave it out because I also grew up eating canned clam chowder that didn't have bacon in it. I prefer New England clam chowder to Manhattan, but if you haven't tried Manhattan clam chowder you should!
This shows Rebecca is a real cook. “I know what the recipe says but it’s wrong.” 😂 My favorite cooking quote was on a hand towel. “I don’t remember seeing, your opinion, in the recipe.” 😂
So, the purpose of bacon is that it replaces the salt pork used to cook the onions and celery. This is the traditional method. My mother who was from Mass. also used evaporated milk, not heavy cream. She also did not make a roux. Heavy cream and roux was "restaurant" chowder. I understand that It all depends on what you are used to growing up.
When you mentioned the tomato based clam chowder, all I could think was the scene from Ace Ventura when he’s asked if New England clam chowder is the red or the white kind. Lol! I think I will try making this from scratch for my dad. He’s a big clam chowder fan.
My local market has the snows clams(chopped and mince) on sale every few months at 3/5.00.I stock up so I can make chowder during the winter.I use the minced for chowder and the chopped for stuffed quahogs . We never use chicken broth in our chowder.I buy large cans of clam juice and make make a big batch.Chowder is my favorite soup too.I also buy Better than Bullion clam base that I use in a pinch.Love your channel.Love your recipes.
Awesome video! The clam chowder happy dance made my day. Cause I get excited over pizza just like you love clam chowder 😂! You are an amazing person! Another amazing presentation for our recipe books! Thank you 👍! 😊❤
Thoroughly enjoying this soupy series 🥣 Ordering a bowl of clam chowder at the ferry cafeteria used to be “a thing” (parents/grands) Ferry to Vancouver served the Manhattan style (tomato based), and the Coho to Port Angelas, WA served New England style. Wishing you a lovely week 🫶🏽 - Canadian thanksgiving Sunday. Been checking out your holiday vlogs X
I grew up in Massachusetts and we always used bacon as flavoring… At least in my house we used to actually cook the onions and stuff in that bacon fat. It always turned out amazing and there was no actual bacon in the clam chowder just the juices that helped to add flavor. And even though they tell you to use the two cans, we always bumped it up to three cans… That being said, we didn’t always use the canned clams and that’s an amazing way to change things up too. Like using fresh clams can change the way something tastes in a way that is very surprising.
Hey Rebecca, Boston born and bred, you need the bacon fat for the seasoning, most places pull the actual bacon after it's rendered, but it'll add richness. Great job though, and it looked fantastic, though as I was watching I said "but... but.... but... baconnnn!!"
I love clam chowder! You should try adding a bit of hot sauce to it as a "garnish". Tobacco is my favorite, but I've also used Cholula and sriracha. Also, there is a third type of clam chowder, Rhode Island style. Its more of a clear broth. If you really love the taste of clams, this is the one to try because there is no cream or tomato to mask the clam flavor.
You enjoying your favorite soup was very sweet 🥰I don't know why, but I can only buy that Rockefeller type of clams here where I live. I tried chowder, but I used a recipe from a Reader's Digest cookbook from '94. It was made with prawns and corn. Oh wow was that very delicious? YES! Try that recipe if you can, I really think you gonna enjoy it ❤
Dollar tree FYI for you since you are not afraid of the canned fish products. I love sardines and mackerel. I frequently bought the 3.5 oz Chicken of the sea pouches of Mackerel at Dollar tree until they stopped carrying them about December. I recently saw a new pouch from Fisherman's Paradise that had 12 ozs in it. I've now seen it multiple times at different dollar trees so i don't think it's a one-time find. It's an excellent large protein option for $1.25. 2-3 times the tuna package sizes. People are very scared or grossed out by sardines, but they have all of the health benefits of Salmon - omega3s. Please introduce them to your audience. Love your channel and watching daily for Souptober!!
Hi! Love watching your channel, you’ve given my family so many ideas and saved us so much money!! As someone recently on WIC, maybe you could do a day of eating on a WIC only food plan? It’s way easier for us moms to get on WIC than it is food stamps ❤ Much love!!
Definitely! WIC has a lot of great recipes online as well. My sisters both were on WIC, but I don't have kids so I've never been on it personally. I would have to research and do my best!
Damn Delicious's recipes are on point. Every one that I've done, following the recipe, turns out amazing!! Also, the canned varieties just do not compare. Having clam chowder at several different places in New England I can attest to that. I would encourage you to try other soups in restaurants too, you'll get some good ideas. Soup is like a magic potion!
Oh man, I am so excited for you to move over here to the PNW. You can get good chowder all over the state. It is a staple around here. We love it too. So good:)
I’m from New Hampshire! I also don’t use bacon in my chowder. Something that really improved my chowder is using fresh minced clams from the seafood department if you can find any!
I make pretty decent clam chowder, I’ve even won local awards! Yes to bacon and celery. I drain the clam nectar into my soup pot and rinse the clams in a fine mesh strainer to get rid of as much sand as I can.❤🇺🇸
Wow - I had no idea it would be so easy to make - it seemed so complex to me - maybe because I thought they used live clams to make it and no way can I cook an animal live for one I agree clam chowder would be a big one for me to buy at a restaurant but I also buy pumpkin soup and Asian chicken and corn eggdrop soup
If you want a great NE Chowder use the bacon and its drippings and use milk and whipping cream or just half n half, also use a can of baby clams as well. I also put in oregano. On the side I would also make clam cakes.
I like Progresso rich and hearty clam chowder also! Since it is only me at home these days, that is my go to chowder. But my mother in law made fantastic clam chowder, I have the recipe which is very similar to your recipe, but when I make it, it never tastes as good as when she made it.
Clam chowder, or as my dad used to say “chowda,” is my favorite as well. My parents were both from Massachusetts. My mom made it at least twice a month when I was growing up. Homemade is way better in my opinion. Glad you made this one. ❤
I don't eat anything that lives (or did) in the water 😬🤣 but I would try this! Great work! I'm going to mail you a recipe my dad created, that no one else knows (I'm sure there are many people who make it this way! Haha). He died when I was 16 so I only got to learn 4 recipes from him. They're very special. ❤
Yes clam chowder has bacon. A purist would add bacon bits like salt. I was raised on the west coast - Ivars "keep clam". My fav was Manhattan style made with a tomato base. And fresh clams; butter, razor or geoducks. I doubt people could tell the difference (fresh is sweeter, the need for bacon) and always used the nectar.
I loved this video and your entire soup series. I have been following this series and would love to know if you will be coming up with any other series of something else with 10 days of maybe ground beef recipes. I love when you said "My life is complete" haha! I can't wait to see the cheeseburger soup that you have coming up!
Hello Rebecca. I’m not a big cook but I like watching people make food so I have been watching the past few months. My mom is from New Hampshire too. It’s so rare to find people like that. I had to mention it. My mom is from Nashua and I grew up going there a lot. I LOVE clam chowder too. I have had the red type a few times i think it’s called Manhattan Clam Chowder. The one most people like best it’s New England Clam Chowder. I’m a lobster eating girl from a young age. My new favorite soup is one from Panera Bread. It’s a new one Creamy Chicken and Wild Rice. I’d love to see how you make it. It’s so good. I love it. Wanted to say Hi.
Your soup ideas are wonderful!! I dont tyoically eat soup so i enjoy your conversion ideas very much!!( using soup to create another recipe!!) yum yum!)
You should really try it with bacon. It adds so much depth and accents the seafood. I make my SIL’s great grandmother’s seafood chowder. It’s simple ingredients and seafood in a creamy broth base. Served with a crusty there’s really not much better.
