We’ve always been captivated by the hearty allure of Captain Parker’s Clam Chowder, a beloved staple from Massachusetts’ coastal kitchens. Originating from a famed Yarmouth eatery, this New England classic boasts fresh clams, creamy broth, and flavors that evoke seaside charm.
Our version captures that authentic taste while making it easy for home cooks to whip up. Whether you’re craving a comforting bowl on a chilly day or impressing guests with a timeless recipe, we’ll guide you through every step to create your own memorable chowder.
Ingredients
As we dive into recreating the iconic Captain Parker’s Clam Chowder, a New England favorite celebrated for its creamy texture and fresh flavors, we focus on sourcing high-quality ingredients to capture that authentic taste from Yarmouth. Below, we list the key components in the order they are typically prepared, with specific measurements and prep notes for precision.
Fresh Seafood and Vegetables
- 2 pounds fresh clams (we recommend steamed and shucked for the best flavor, or use canned if fresh are unavailable, ensuring they are drained and rinsed)
- 4 medium potatoes (Yukon Gold preferred, peeled and diced into ½-inch cubes for even cooking)
- 1 large onion (finely chopped to release its natural sweetness when sautéed)
- 2 stalks celery (diced into small pieces for added crunch and aroma)
Dairy and Flavor Bases
- 4 cups whole milk (or heavy cream for a richer broth, ensuring it’s at room temperature to prevent curdling)
- 1 cup clam juice (reserved from steaming fresh clams or from a quality store-bought bottle to enhance the seafood essence)
- 4 tablespoons unsalted butter (for sautéing vegetables and creating a smooth base)
Seasonings and Enhancers
- 4 slices bacon (thick-cut and chopped, to render fat and add smoky depth)
- 2 tablespoons all-purpose flour (used as a thickener, sifted to avoid lumps)
- 1 teaspoon dried thyme (or fresh, if available, for its earthy notes that complement the clams)
- Salt and black pepper (to taste, starting with 1 teaspoon salt and ½ teaspoon pepper, adjusting based on clam saltiness)
With these ingredients, we’re set to guide you through preparing a bowl of Captain Parker’s Clam Chowder that rivals the original. Stay tuned for the step-by-step instructions in the next section.
Equipment Needed
Now that we’ve gathered our fresh ingredients for Captain Parker’s Clam Chowder, let’s equip ourselves with the right tools to bring this New England classic to life in our kitchen.
To prepare this hearty chowder efficiently, we recommend the following essential equipment. We’ve organized them into a simple list, highlighting key items in bold for emphasis:
- Large stockpot (at least 6 quarts): We rely on this to simmer the clams, potatoes, and broth together, ensuring even heat distribution for a creamy, well-blended texture.
- Chef’s knife: Ideal for precisely chopping vegetables like onions and celery, helping us achieve uniform pieces that cook evenly.
- Cutting board: We use this sturdy surface to safely prepare our veggies and other components, preventing any kitchen mishaps.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe, so we employ these to portion out ingredients like flour and seasonings with confidence.
- Wooden spoon: Perfect for stirring the chowder as it thickens, we choose this to avoid scratching our pots while incorporating flavors seamlessly.
- Colander: We need this to drain and rinse clams or vegetables, removing excess liquid to maintain the chowder’s signature consistency.
By having these tools ready, we set the stage for smooth preparation and authentic results in our Captain Parker’s Clam Chowder adventure.
Instructions
We guide you through preparing Captain Parker’s Clam Chowder with simple, step-by-step actions that bring out its rich, creamy flavors and fresh seafood essence.
Prepare Ingredients
First, we gather and prep our ingredients to ensure everything is ready for cooking. Begin by scrubbing 1 pound of fresh clams under cold water to remove any grit, then set them aside in a bowl of ice water for 10 minutes to keep them fresh.
Next, peel and dice 4 medium potatoes into ½-inch cubes, yielding about 2 cups, and chop 1 large onion and 2 celery stalks into fine pieces for a total of 1 cup combined. This prep allows for even cooking and enhances the chowder’s hearty texture.
In a skillet, cook 4 slices of bacon over medium heat until crispy, about 5 minutes, then drain on paper towels and crumble into bits for added smokiness.
Measure out ¼ cup of flour, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper, combining them in a small bowl to create a seasoning mix that will thicken and flavor our broth perfectly.
Finally, have 2 cups of clam juice and 2 cups of whole milk measured and at room temperature to avoid curdling when added later.
Cook the Chowder
We build the chowder in a large stockpot over medium heat, starting by melting 2 tablespoons of butter and sautéing the chopped onion and celery for 5 minutes until they turn translucent and release a sweet, aromatic scent.
Stir in the flour mixture and cook for 2 minutes to form a golden roux, then gradually add the clam juice while whisking to prevent lumps, creating a smooth base that thickens as it heats.
Add the diced potatoes and crumbled bacon, then pour in the whole milk and bring the mixture to a gentle simmer for 15 minutes, stirring occasionally, until the potatoes are tender and the broth becomes luxuriously creamy with a savory depth that evokes the ocean’s freshness.
Gently fold in the fresh clams and cook for another 5-7 minutes until the shells open, releasing their briny juices and infusing the chowder with plump, tender bites that make each spoonful irresistible.
Serve the Chowder
Once cooked, we remove the pot from heat and let the chowder rest for 5 minutes to allow flavors to meld, resulting in a velvety texture that coats your spoon.
Ladle the hot chowder into warmed bowls, garnishing each with a sprinkle of fresh parsley for a pop of color and contrast, and serve immediately to capture its steamy warmth and comforting aroma that will delight your guests.
Make-Ahead Instructions
One of the beauties of our Captain Parker’s Clam Chowder recipe is its flexibility for busy schedules. We can prepare key components in advance to save time while preserving the dish’s creamy texture and fresh, briny flavors. This approach ensures that when you’re ready to serve, the chowder comes together quickly for a comforting, restaurant-quality meal.
Preparing Ingredients Ahead
To get a head start, focus on prepping the vegetables and base elements. Begin by dicing potatoes, chopping onions and celery, and cooking bacon up to 2 days in advance. These steps allow the flavors to meld subtly without compromising freshness.
- Diced Potatoes: Peel and cut potatoes into ½-inch cubes, then submerge them in a bowl of cold water to prevent browning. Store in an airtight container in the refrigerator for up to 24 hours.
- Chopped Onions and Celery: Finely dice 1 medium onion and 2 stalks of celery. Place them in a sealed bag or container and refrigerate for up to 48 hours.
- Cook Bacon: In a large skillet, cook 4 slices of bacon until crispy, then crumble and store in an airtight container in the fridge for up to 3 days.
Making the Base in Advance
The creamy base is another element we can prepare early, as it forms the heart of the chowder’s rich, velvety consistency. Prepare the roux and broth mixture ahead to simplify assembly.
Follow these steps for the base:
- In a large stockpot, sauté the chopped onions and celery in 2 tablespoons of bacon fat over medium heat until softened, about 5 minutes.
- Stir in ¼ cup of flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually whisk in 2 cups of clam juice and 2 cups of whole milk, bringing the mixture to a simmer. Cook for 10 minutes until thickened.
- Let the base cool completely, then transfer to an airtight container and refrigerate for up to 2 days. This step ensures the flavors deepen, making your final chowder even more irresistible.
Storage and Reheating Tips
Proper storage is crucial to maintain the chowder’s quality. Use the following guidelines to keep everything safe and flavorful:
| Component | Storage Method | Maximum Time | Key Tips |
|---|---|---|---|
| Prepped Vegetables | Airtight container in fridge | 48 hours | Keep potatoes submerged in water to avoid oxidation. |
| Cooked Bacon | Airtight container in fridge | 72 hours | Pat dry to remove excess grease for better texture. |
| Chowder Base | Airtight container in fridge | 48 hours | Stir before reheating to restore creamy consistency. |
| Fresh Clams | In a bowl covered with a damp cloth in fridge | 24 hours | Do not prepare clams ahead, as they must be cooked fresh for safety and optimal taste. |
When you’re ready to finish the chowder, reheat the base gently over low heat, then add fresh clams and any prepped ingredients. This method keeps the clam chowder‘s signature aroma—think steamy, oceanic notes—intact, ensuring a seamless transition from prep to plate. Always check for food safety, and reheat to an internal temperature of 165°F for the best results.
Conclusion
We’ve shared the essentials to bring Captain Parker’s Clam Chowder into your kitchen, turning simple ingredients into a comforting masterpiece. It’s rewarding to recreate this New England favorite at home.
As we wrap up, remember that with our tips, you’ll craft dishes that delight family and friends. Let’s savor these homemade moments and make every bowl unforgettable.
Frequently Asked Questions
What is Captain Parker’s Clam Chowder?
Captain Parker’s Clam Chowder is a classic New England dish from a popular Yarmouth, Massachusetts restaurant. It’s celebrated for its creamy broth and fresh clams, offering a comforting, authentic taste that’s become a regional favorite. This recipe makes it easy for home cooks to recreate that signature flavor.
Where does Captain Parker’s Clam Chowder originate?
This chowder hails from Captain Parker’s Pub in Yarmouth, Massachusetts, a spot known for its fresh seafood. It’s a beloved New England staple, blending local ingredients like clams and creamy broth to capture the essence of coastal cuisine.
What are the key ingredients for Captain Parker’s Clam Chowder?
The main ingredients include fresh clams, potatoes, onions, celery, bacon, flour, whole milk, clam juice, thyme, salt, and pepper. Sourcing high-quality seafood and veggies ensures an authentic taste, creating a rich, creamy base that’s simple yet flavorful.
What equipment is needed to make Captain Parker’s Clam Chowder?
You’ll need a large stockpot for simmering, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon for stirring, and a colander for draining. These tools help ensure a smooth cooking process without any fuss.
How do you prepare Captain Parker’s Clam Chowder?
Start by scrubbing clams, dicing potatoes, and cooking bacon. Sauté onions and celery, make a roux with flour, then add clam juice and milk for the base. Fold in clams and simmer until tender. Garnish with parsley and serve hot for a delicious, homemade version.
Can you make Captain Parker’s Clam Chowder ahead of time?
Yes, prep vegetables, cook bacon, and make the creamy base in advance. Store in the fridge for up to 2 days, then reheat gently on the stove. This method keeps the flavor fresh and makes it easy to assemble quickly for busy days or gatherings.