We’ve always been fans of Doogers Clam Chowder, a creamy New England classic that’s as comforting as it gets on a foggy day. This hearty recipe combines tender clams with rich broth and veggies, making it a go-to for family gatherings or cozy nights in.
Our version keeps things simple yet flavorful, drawing from traditional roots while adding our twist for an authentic taste you’ll crave. Whether you’re a chowder newbie or a seasoned pro, we’re excited to share how easy it is to whip up this seaside favorite at home.
Ingredients
To bring our beloved Doogers Clam Chowder to life, we start by gathering fresh, high-quality ingredients that capture the essence of this hearty New England classic. Below, we’ve organized them in the order they are used, with prep specifics noted for accuracy and ease.
- Clams: 2 pounds of fresh clams (such as quahogs or littlenecks), shucked and chopped to ensure tender bites that infuse the broth with rich, briny flavor.
- Bacon: 4 ounces of thick-cut bacon, diced for rendering fat that adds smoky depth as the first step in building the base.
- Onions: 1 large yellow onion, finely chopped to provide a sweet, aromatic foundation that we incorporate early for even cooking.
- Celery: 2 stalks of celery, sliced thinly to contribute a subtle crunch and freshness, added alongside onions for a flavorful mirepoix.
- Potatoes: 3 medium russet potatoes, peeled and cubed into 1-inch pieces, which we add next to absorb the broth’s savory notes without breaking down too quickly.
- Butter: 4 tablespoons of unsalted butter, used to enhance creaminess when melting it into the pot for thickening the soup.
- Flour: 1/4 cup of all-purpose flour, sifted to create a smooth roux that thickens our chowder to the perfect consistency.
- Clam Juice: 2 cups of bottled clam juice (or reserved from fresh clams), added to amplify the seafood essence and maintain that authentic seaside taste.
- Milk and Cream: 2 cups of whole milk and 1 cup of heavy cream, combined for a luxurious, velvety texture that we stir in towards the end.
- Herbs and Seasoning: 1 teaspoon of dried thyme and 2 bay leaves, plus to taste salt and black pepper, to elevate the flavors with earthy undertones as the soup simmers.
For optimal results, we recommend sourcing fresh, local ingredients where possible to enhance the sensory appeal of this Doogers Clam Chowder Recipe—think the aroma of sizzling bacon and the creamy warmth that makes it irresistible on chilly evenings.
Equipment Needed
We rely on the proper equipment to prepare our Doogers Clam Chowder efficiently, ensuring that fresh ingredients like clams and bacon transform into a creamy, flavorful masterpiece with minimal hassle.
Essential Tools
For crafting our Doogers Clam Chowder, these core tools are indispensable to handle tasks from chopping vegetables to simmering the rich broth:
- Large pot or Dutch oven: This is the heart of the operation, ideal for cooking large batches and allowing the clams, bacon, and vegetables to meld flavors evenly over heat.
- Chef’s knife: A sharp, sturdy blade essential for precisely dicing onions, celery, and potatoes, helping us achieve the perfect texture in every spoonful.
- Cutting board: Provides a stable surface for prep work, ensuring safety and efficiency as we handle fresh ingredients like herbs and potatoes.
- Measuring cups and spoons: Crucial for accurate measurements of clam juice, milk, and seasonings, guaranteeing the balance that makes our chowder irresistibly creamy.
- Wooden spoon or spatula: Perfect for stirring and scraping the pot, preventing the flour-thickened broth from sticking and capturing the enticing aromas of sizzling bacon.
Optional Tools
- Immersion blender: Handy for quickly pureeing the soup to a velvety consistency if we desire a smoother texture without transferring hot liquid.
- Food processor: Speeds up chopping of vegetables like celery and onions, saving time while maintaining uniformity in our hearty mix.
- Strainer or colander: Useful for rinsing clams or draining excess liquid, though a simple sieve can substitute in a pinch.
- Ladle: Makes serving easier and less messy, allowing us to dish out the warm, comforting chowder straight from the pot to bowls.
Instructions
With our fresh ingredients and essential tools in hand, we’re thrilled to walk you through creating our Doogers Clam Chowder—a hearty, flavorful soup that captures the essence of the sea in every creamy bite.
Prep Work
First, we gather and prepare the ingredients in the order they’ll be used to ensure smooth cooking. Start by scrubbing 1 pound of fresh clams under cold water to remove any grit then set them aside. Next, dice 1 large onion and 2 stalks of celery into 1/4-inch pieces using our chef’s knife and cutting board for precise cuts. Chop 3 medium potatoes into 1/2-inch cubes and measure out 4 slices of thick-cut bacon then slice them into 1-inch pieces. In a separate bowl, combine 2 tablespoons of butter with 2 tablespoons of flour to create a roux base and measure 2 cups of clam juice, 1 cup of milk, and 1 cup of cream. This prep work sets the stage for the rich aromas and textures that make Doogers Clam Chowder irresistible.
Cooking
Now we move to the stove where the magic begins. In our large pot or Dutch oven over medium heat, we cook the sliced bacon for about 5 minutes until it’s crisp and golden releasing that savory aroma that fills the kitchen. Using our wooden spoon, we add the diced onion and celery to the pot and sauté them for 3-4 minutes until they soften and turn translucent adding a sweet crunch to the mix. Stir in the butter and flour mixture cooking it for 2 minutes to form a thick roux that will thicken our chowder beautifully. Gradually pour in the clam juice stirring constantly to avoid lumps and bring the mixture to a gentle boil for a smooth base that promises creamy satisfaction.
Simmering and Finishing
Once the base is ready, we reduce the heat to low and add the chopped potatoes along with any herbs like 1 teaspoon of dried thyme simmering the mixture for 10-15 minutes until the potatoes are tender yet firm. Gently fold in the fresh clams, milk, and cream then cover and simmer for another 5-7 minutes until the clams open up releasing their briny juices that enhance the soup’s oceanic flavor. Finally, we taste and season with salt and pepper to balance the creamy warmth and remove from heat ensuring our Doogers Clam Chowder is ready to serve with its velvety texture and inviting seaside essence.
Make-Ahead Instructions
One of the joys of our Doogers Clam Chowder recipe is its flexibility for busy schedules. We often prepare components in advance to let flavors deepen and simplify serving on chilly evenings. Here’s how to make it work seamlessly.
Preparing Ingredients Ahead
To streamline your cooking process, start by prepping key elements up to 24 hours before. This ensures the fresh, briny essence of the clams shines through without last-minute rush.
- Clean and store clams: Begin with scrubbing fresh clams under cold water to remove any grit. Place them in a bowl covered with a damp paper towel in the refrigerator. They stay fresh for up to 8 hours, preserving their tender texture and oceanic flavor.
- Chop vegetables: Dice onions, celery, and potatoes into uniform pieces as outlined in our ingredients section. Store them in airtight containers in the fridge to maintain crispness and vibrant aroma.
- Cook bacon and roux base: In a large pot, crisp up thick-cut bacon until golden, then sauté the onions and celery. Add butter and flour to form the roux, cooking until fragrant. Cool the mixture completely and transfer to a sealed container. Refrigerate for up to 2 days, allowing the smoky, savory notes to intensify.
Assembling and Storing the Chowder
Once prepped, you can assemble most of the chowder ahead to capture that creamy, comforting warmth we love in Doogers Clam Chowder.
| Step | Time Frame | Benefits |
|---|---|---|
| Combine roux with clam juice and potatoes | Prepare up to 48 hours ahead | Enhances flavor melding, making the broth richer and more velvety |
| Add milk and cream mixture | Store separately and combine before reheating (up to 24 hours) | Prevents separation, ensuring a smooth, luxurious texture when served |
| Incorporate clams | Add only during final reheating (within 1 hour of serving) | Keeps clams tender and not overcooked, preserving their fresh, briny taste |
Reheating and Serving Tips
When you’re ready to enjoy, reheat gently to maintain the chowder’s irresistible creaminess. We recommend thawing any refrigerated components in the fridge overnight for even heating.
- Reheat on the stove: In your large pot, warm the base over medium heat, stirring with a wooden spoon until it simmers. Add the clams last and cook just until they open, releasing their succulent juices into the broth.
- Microwave option: For smaller portions, heat in a microwave-safe bowl in 1-minute intervals, stirring to avoid scorching and keep the creamy consistency intact.
- Season adjustments: Taste and adjust herbs and seasonings before serving, as flavors concentrate during storage for a more robust, seaside-inspired profile.
By following these steps, we make our Doogers Clam Chowder even more convenient without sacrificing its hearty, soul-warming appeal.
Conclusion
We’ve loved diving into Doogers Clam Chowder and how it brings simple joys to our tables.
It’s a recipe that connects us with fresh flavors and cozy moments we cherish.
Give it a try and you’ll see why it’s a staple in our kitchen rotations.
Frequently Asked Questions
What is Doogers Clam Chowder?
Doogers Clam Chowder is a comforting New England dish featuring tender clams, rich broth, and fresh vegetables. It’s perfect for chilly days, family gatherings, or cozy evenings, blending traditional flavors with a personal twist for an easy, homemade version that captures the essence of the sea.
What are the key ingredients for Doogers Clam Chowder?
The main ingredients include fresh clams, thick-cut bacon, onions, celery, potatoes, butter, flour, clam juice, milk, cream, and herbs like thyme. Using high-quality, fresh items enhances the flavor, especially the smoky bacon and creamy base, creating a hearty, irresistible soup.
What equipment do I need to make Doogers Clam Chowder?
Essential tools include a large pot or Dutch oven, a chef’s knife, cutting board, measuring cups and spoons, and a wooden spoon. Optional items like an immersion blender or strainer can help with texture and efficiency, making preparation straightforward and enjoyable.
How do I make Doogers Clam Chowder step by step?
Start by cleaning clams and chopping veggies. Crisp bacon in a pot, then sauté onions and celery. Make a roux with butter and flour, add clam juice, and simmer with potatoes. Stir in milk, cream, and clams until tender. Season and serve for a velvety, flavorful chowder ready in about 45 minutes.
Can I prepare Doogers Clam Chowder ahead of time?
Yes, you can prep components up to 24 hours in advance. Clean and store clams separately, chop vegetables, and cook the bacon and roux base ahead. Assemble and refrigerate, but add clams only when reheating to keep them tender and maintain the chowder’s fresh taste.
How should I store and reheat Doogers Clam Chowder?
Store cooled chowder in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally and adding a splash of milk if needed to restore creaminess. Adjust seasonings before serving to keep it flavorful and safe.