Captain Parker’s Clam Chowder is a classic New England favorite that brings the comforting flavors of the coast right to our table. This creamy chowder blends tender clams, savory bacon, and hearty potatoes into a rich, satisfying soup that’s perfect for chilly days or anytime we crave a taste of the sea.
Originating from the charming town of Parker’s Cove, this recipe has stood the test of time thanks to its simple yet bold ingredients. We love how easy it is to make and how it captures that authentic, homemade feel with every spoonful. Whether you’re a chowder enthusiast or trying it for the first time, Captain Parker’s recipe promises a delicious, warming experience that’s hard to beat.
Ingredients
To create the authentic Captain Parker’s Clam Chowder experience, we carefully select each component to maximize flavor and texture. Below is a detailed breakdown of the essential ingredients that form the heart of this classic New England dish.
Clams and Seafood
For that unmistakable clam chowder taste, fresh and quality seafood is crucial:
- 2 cups fresh or canned clams, chopped (reserve clam juice)
- 6 oz chopped cooked bacon (for smoky depth)
- Optional: 1 cup chopped clam meat for extra texture
Vegetables
Fresh vegetables add body and balance:
- 3 medium russet potatoes, peeled and diced (about 2 cups)
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 garlic clove, minced
Broth and Liquids
The liquid base combines richness and subtle seafood essence:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Clam juice (reserved) | 1 ½ cups | Pure seafood flavor |
| Chicken broth | 2 cups | Depth and body |
| Heavy cream | 1 cup | Creamy texture and richness |
| Whole milk | 1 cup | Smooths consistency |
Seasonings and Spices
Balanced seasoning accentuates every ingredient’s flavor:
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt to taste (about 1 teaspoon)
- Freshly ground black pepper to taste (about ½ teaspoon)
- Pinch of paprika (for subtle warmth)
Additional Ingredients
These components round out the chowder’s classic profile:
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
Each ingredient plays a specific role in crafting our Captain Parker’s Clam Chowder. By following these precise measures and using quality produce, we ensure a chowder that’s rich, hearty, and true to its New England roots.
Equipment Needed
To prepare Captain Parker’s Clam Chowder with authentic flavor and perfect texture, having the right equipment is essential. Each tool plays a crucial role in achieving the creamy consistency and rich taste we aim for.
- Large heavy-bottomed pot or Dutch oven
This is where we will sauté ingredients, simmer the chowder, and combine all flavors evenly. A heavy-bottomed pot ensures steady heat distribution and prevents burning.
- Sharp chef’s knife
Precision chopping of onions, celery, and potatoes is key for uniform cooking and texture.
- Cutting board
Use a stable and clean cutting surface for prepping vegetables and bacon.
- Measuring cups and spoons
Accurate measurements of liquids such as clam juice, chicken broth, cream, and milk, and seasonings like thyme and salt, are vital for perfect balance.
- Wooden spoon or silicone spatula
Ideal for stirring the chowder gently without scratching the pot.
- Fine mesh strainer or sieve
For rinsing canned clams or draining excess juices while retaining valuable flavors.
- Ladle
To serve the chowder neatly into bowls.
- Mixing bowl
Handy for mixing flour with butter to create the roux that thickens the chowder.
- Measuring scale (optional)
For precise weighing of ingredients when exact proportions are preferred.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed pot | Even cooking and simmering |
| Sharp chef’s knife | Precise chopping |
| Cutting board | Safe vegetable and bacon prep |
| Measuring cups/spoons | Accurate liquid and seasoning measurement |
| Wooden spoon/spatula | Gentle stirring |
| Fine mesh strainer | Rinsing and draining clams |
| Ladle | Serving |
| Mixing bowl | Preparing roux (butter and flour mix) |
| Measuring scale (optional) | Exact ingredient measuring |
Using this equipment ensures our Captain Parker’s Clam Chowder develops its classic creamy texture and bold flavor without hassle or compromise. Having these tools ready will streamline the cooking process and help us deliver an authentic New England chowder experience every time.
Make-Ahead Instructions
To maximize the flavors of Captain Parker’s Clam Chowder and simplify meal prep, following these Make-Ahead Instructions will ensure each serving delivers that authentic, rich taste we love.
Prepare Ingredients in Advance
- Chop vegetables: Dice potatoes, onions, and celery. Store them in airtight containers in the refrigerator for up to 24 hours.
- Cook bacon: Fry bacon until crisp. Drain on paper towels and refrigerate in a sealed container.
- Drain and rinse clams: If using canned clams, drain the juice into a bowl and set aside; rinse clams gently to remove any grit.
Make the Chowder Base Early
We recommend preparing the chowder base (onions, celery, garlic sautéed in butter and thickened with flour, combined with clam juice and broth) up to 24 hours in advance.
- Allow the base to cool completely.
- Transfer to a sealed container.
- Refrigerate until ready to add the cream, milk, potatoes, bacon, and clams.
Reheat and Finish Just Before Serving
When ready to serve:
- Reheat the chowder base over medium heat.
- Stir in cream, milk, diced potatoes, and precooked bacon.
- Simmer gently until potatoes are tender and chowder is heated through.
- Add clams last, cooking only a few minutes to prevent toughness.
- Season with thyme, bay leaf, salt, and pepper to taste.
| Make-Ahead Step | Storage Duration | Notes |
|---|---|---|
| Chopped vegetables | Up to 24 hours | Keep refrigerated in airtight container |
| Cooked bacon | Up to 48 hours | Store in refrigerator sealed container |
| Chowder base (without cream, milk, clams, potatoes) | Up to 24 hours | Cool completely before refrigerating |
| Clams (if canned, rinsed and drained) | Use immediately or within 24 hours | Refrigerate in sealed container |
Tips for Best Results
- Avoid adding the dairy components during storage to prevent separation or curdling.
- When reheating, stir gently to maintain a creamy consistency.
- For even richer flavor, allow the chowder base to rest overnight, letting the ingredients meld beautifully.
By prepping ahead, we save time and enrich the taste of this classic New England clam chowder, guaranteeing a convenient and delicious dish for any occasion.
Directions
Follow these carefully crafted steps to create the rich and comforting Captain Parker’s Clam Chowder that captures the essence of New England’s beloved seafood classic.
Preparation
- Chop 1 medium onion, 2 celery stalks, and 2 cloves garlic finely.
- Peel and dice 3 medium Yukon Gold potatoes into 1/2-inch cubes for even cooking.
- Cook 6 slices of bacon until crisp, then crumble and set aside.
- Rinse 2 cups fresh clams under cold water or drain canned clams, reserving their juice.
- Measure all liquids: 2 cups clam juice, 2 cups chicken broth, 1 cup heavy cream, and 1 cup whole milk.
Cooking the Clams and Vegetables
- In a large heavy-bottomed pot over medium heat, render the bacon fat by adding the crumbled bacon.
- Add the chopped onion, celery, and garlic. Sauté until vegetables are soft and translucent, about 5-7 minutes, stirring frequently with a wooden spoon.
- Pour in the clam juice and chicken broth. Bring to a gentle simmer.
- Add the diced potatoes and a bay leaf along with 1 teaspoon dried thyme.
- Cover and cook until potatoes are tender but firm, about 10-12 minutes.
Making the Chowder Base
- In a separate small saucepan, melt 4 tablespoons of butter over medium heat.
- Whisk in 1/4 cup all-purpose flour, stirring constantly to form a smooth roux.
- Cook the roux for 2-3 minutes until lightly golden, avoiding any browning.
- Gradually whisk in the heavy cream and whole milk to the roux until thickened, about 3-5 minutes.
- Slowly pour this mixture into the simmering pot with clams and vegetables, stirring to combine fully.
Combining Ingredients
- Add the cooked clams and crumbled bacon to the chowder base.
- Stir gently to incorporate all ingredients evenly.
- Remove the bay leaf.
- Adjust thickness with additional milk or broth if necessary for your preferred chowder consistency.
Final Simmer and Seasoning
- Return pot to low heat and simmer gently for another 5 minutes.
- Season with salt and freshly ground black pepper to taste.
- For a vibrant finish, add a sprinkle of chopped fresh parsley or chives before serving.
- Serve hot with oyster crackers or fresh crusty bread for a traditional experience.
| Step | Key Actions | Time Required |
|---|---|---|
| Preparation | Chop vegetables, cook bacon, rinse clams | 15 minutes |
| Cooking Clams & Vegetables | Sauté veggies, simmer potatoes | 15-20 minutes |
| Making Chowder Base | Prepare roux, add cream/milk | 7-10 minutes |
| Combining Ingredients | Add clams, bacon, mix | 3 minutes |
| Final Simmer & Seasoning | Simmer, adjust seasoning | 5 minutes |
Serving Suggestions
To fully enjoy Captain Parker’s Clam Chowder, we recommend pairing it with sides and accompaniments that complement its rich, creamy texture and bold, briny flavors. Here are our favorite serving suggestions to elevate your dining experience:
- Crusty Bread or Oyster Crackers
Serve the chowder with a slice of warm, crusty sourdough bread or classic oyster crackers. Their crunch contrasts beautifully with the chowder’s creamy consistency.
- Fresh Green Salad
A simple mixed greens salad with a light vinaigrette adds a refreshing balance, cutting through the chowder’s richness.
- Herb Garnishes
Sprinkle chopped fresh parsley or chives on top for a burst of color and a mild herbal note that brightens each spoonful.
- Lemon Wedges
Offering lemon wedges on the side allows guests to add a splash of citrus acidity, which enhances the clam flavor and adds depth.
- White Wine Pairing
A chilled glass of dry white wine such as Sauvignon Blanc or Chardonnay complements the seafood base and creamy broth, enhancing the meal.
| Serving Element | Purpose | Suggested Options |
|---|---|---|
| Bread or Crackers | Adds texture and absorbs chowder | Sourdough, oyster crackers |
| Salad | Provides freshness | Mixed greens, arugula, vinaigrette |
| Herb Garnish | Adds color and fresh notes | Parsley, chives |
| Citrus | Adds brightness and acidity | Lemon wedges |
| Beverage Pairing | Enhances overall flavor | Dry white wine, light beer |
“A bowl of Captain Parker’s Clam Chowder isn’t just a meal — it’s an experience. The right sides and garnishes bring every ingredient to life and keep us coming back for more.”
For best results, serve the chowder hot in pre-warmed bowls to maintain its creamy temperature. We also suggest ladling generous portions to highlight the hearty bits of bacon, potatoes, and tender clams in every spoonful.
Storage and Leftover Tips
To maintain the rich flavors and creamy texture of Captain Parker’s Clam Chowder, proper storage and reheating are essential. Follow these guidelines to enjoy the chowder at its best, even as leftovers.
Storing Captain Parker’s Clam Chowder
- Cool the chowder completely before transferring it to an airtight container. Cooling prevents condensation that can dilute the chowder’s texture.
- Store the chowder in the refrigerator for up to 3 days. Keep the dairy components separate if possible when storing to avoid curdling.
- For longer storage, freeze the chowder in a freezer-safe container, leaving some headspace for expansion. It maintains quality for up to 2 months.
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | 3 days | Cool thoroughly before refrigerating |
| Freezing | Freezer-safe container | Up to 2 months | Thaw overnight in fridge before reheating |
Reheating Leftover Chowder
- Reheat gently on the stove over medium-low heat, stirring frequently to avoid scorching.
- Add a splash of milk or cream during reheating to restore the creamy consistency.
- Avoid boiling the chowder as it can separate the dairy and toughen the clams.
- If frozen, thaw the chowder overnight in the fridge before reheating for even warming.
Additional Tips for Leftovers
- Do not add dairy ingredients before refrigerating or freezing to help maintain texture and flavor.
- Store the chowder base separately if meal prepping; add cream, clams, and potatoes fresh when reheating.
- Use leftovers within a few days for the best taste and food safety.
Conclusion
Captain Parker’s Clam Chowder brings the warmth and heartiness of New England right to our table. With its rich flavors and straightforward preparation, it’s a recipe that fits perfectly into any home cook’s repertoire. Whether we’re making it for a cozy night in or sharing with friends, this chowder never fails to satisfy.
By following the steps and tips shared, we can enjoy a truly authentic and comforting dish that’s both versatile and delicious. It’s more than just a meal—it’s a taste of tradition that we can recreate anytime.
Frequently Asked Questions
What makes Captain Parker’s Clam Chowder special?
Captain Parker’s Clam Chowder is known for its creamy blend of clams, bacon, potatoes, and fresh vegetables. This New England classic offers simple yet bold flavors with a rich, comforting texture that’s perfect for cold days or seafood cravings.
What are the main ingredients needed for this chowder?
The key ingredients include fresh or canned clams, cooked bacon, potatoes, onion, celery, garlic, clam juice, chicken broth, heavy cream, whole milk, butter, flour, and seasonings like thyme, bay leaf, salt, and pepper.
What equipment do I need to prepare this clam chowder?
Essential tools include a large heavy-bottomed pot for even cooking, a sharp chef’s knife, measuring cups and spoons, a wooden spoon for stirring, a fine mesh strainer for rinsing clams, and a ladle for serving.
Can I prepare Captain Parker’s Clam Chowder ahead of time?
Yes. You can prep vegetables and bacon in advance, make the chowder base up to 24 hours ahead, refrigerate it separately without dairy, then reheat and add cream, milk, potatoes, bacon, and clams before serving.
What are the basic steps to cook this chowder?
Start by chopping veggies and cooking bacon, rinse clams, cook clams and vegetables in a pot, make a roux with butter and flour, add broth and clam juice, combine ingredients, simmer, then season and finish with cream and milk.
What should I serve with Captain Parker’s Clam Chowder?
Serve the chowder hot with crusty bread or oyster crackers, a fresh green salad, herb garnishes like parsley or chives, lemon wedges, and a chilled glass of dry white wine to complement the rich flavors.
How should I store leftover clam chowder?
Cool completely and store chowder (without dairy) in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage. Reheat gently on the stove, adding cream or milk to restore texture without boiling.
How can I prevent the chowder from curdling when storing?
Avoid adding dairy (cream or milk) before refrigerating or freezing. Add these only when reheating to keep the chowder smooth and creamy, preventing separation or curdling.