Doogers Clam Chowder stands out as a classic comfort food that brings the rich flavors of the sea right to our bowls. This creamy New England-style chowder is packed with tender clams, hearty potatoes, and a blend of savory seasonings that make every spoonful deeply satisfying. It’s the perfect dish to warm us up on chilly days or to enjoy as a flavorful starter at any meal.
Doogers Clam Chowder Recipe Ingredients
To create the iconic Doogers Clam Chowder, we start with a carefully selected blend of fresh seafood, vibrant vegetables, creamy dairy, and perfectly balanced seasonings. Each ingredient plays a crucial role in delivering rich flavors and hearty textures that define this classic New England-style clam chowder.
Fresh Clams
The star of our chowder is Fresh Clams, which bring the authentic taste of the sea to every spoonful. For the best flavor and texture, we use:
- 2 pounds of fresh littleneck or cherrystone clams – scrubbed clean
- 1 cup canned clam juice (optional, to enhance clam flavor)
We steam the clams until they open, then carefully remove the meat and reserve the cooking liquid. This clam liquor is a key element for a deeply savory broth.
Vegetables and Aromatics
Our Doogers Clam Chowder boasts a base of classic vegetables and aromatics that layer savory notes and add texture:
- 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
These ingredients are sautéed gently to release their flavors before simmering in the clam broth.
Dairy and Broth
Creaminess is essential in authentic clam chowder. We combine rich dairy with the clam broth for a full-bodied, comforting finish:
| Ingredient | Quantity |
|---|---|
| Heavy cream | 1 1/2 cups |
| Whole milk | 1 cup |
| Unsalted butter | 4 tablespoons |
| Reserved clam cooking liquid | About 2 cups |
| Chicken or vegetable broth | 2 cups |
The butter and dairy add lusciousness, while the clam liquid and broth build depth.
Seasonings and Spices
Every bowl of Doogers Clam Chowder carries a perfectly seasoned warmth, thanks to our thoughtfully chosen blend:
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon smoked paprika (optional for subtle smokiness)
- Salt to taste (start with 1 teaspoon)
- Freshly ground black pepper to taste
These seasonings complement the clam’s natural brininess and enhance every savory note in the chowder.
Tools and Equipment Needed
To create Doogers Clam Chowder with its signature creamy texture and robust flavors, having the right tools and equipment is essential. These items ensure precise cooking, enhance the chowder’s texture, and simplify each step of the recipe.
Essential Cookware
- Large Heavy-Bottomed Pot or Dutch Oven
This is crucial for sautéing vegetables and simmering the chowder evenly without scorching. The heavy base distributes heat uniformly for perfectly cooked potatoes and clams.
- Saucepan
Use this to warm the clam broth and dairy ingredients separately before adding them to the chowder, which helps maintain smoothness.
Cutting and Prep Tools
- Chef’s Knife
A sharp knife is vital for dicing Yukon Gold potatoes, chopping onions, celery, and garlic with precision.
- Cutting Board
Choose a sturdy cutting board to safely prepare all vegetables and clams.
- Vegetable Peeler
To peel the potatoes quickly and efficiently.
Measuring Tools
- Measuring Cups and Spoons
Accurate measurement of ingredients like clam broth, cream, butter, and seasonings ensures perfect balance.
| Tool | Purpose |
|---|---|
| Heavy-Bottomed Pot | Even simmering and sautéing |
| Saucepan | Warming broth and dairy components |
| Chef’s Knife | Chopping and dicing vegetables and clams |
| Cutting Board | Safe and organized prep |
| Vegetable Peeler | Efficient peeling of potatoes |
| Measuring Cups | Precise liquid and dry ingredient measurement |
| Measuring Spoons | Accurate seasoning and butter measurement |
Additional Helpful Equipment
- Wooden Spoon or Silicone Spatula
For stirring the chowder gently to prevent sticking without scratching cookware.
- Ladle
To serve the chowder neatly and maintain portion control.
- Strainer or Fine Mesh Sieve
If using fresh clams, strain their juice to remove sand or debris before adding.
Summary
We recommend gathering these tools and equipment before starting the Doogers Clam Chowder recipe. This preparation guarantees a smooth cooking process and an authentic rich flavor in every creamy bowl.
Preparation Steps
To create the authentic Doogers Clam Chowder, precise preparation is key. Let’s start with the foundational steps to ensure each component enhances the chowder’s rich flavor and creamy texture.
Cleaning and Preparing Clams
First, we must thoroughly clean the clams to remove sand and grit, preserving their briny freshness.
- Rinse 2 pounds of fresh clams under cold running water.
- Place clams in a large bowl filled with cold water and add ¼ cup of salt to mimic seawater.
- Let them soak for at least 30 minutes. This allows clams to expel sand.
- After soaking, scrub the shells with a stiff brush to remove debris.
- Inspect each clam and discard any with cracked shells or those that don’t close when tapped.
- Drain water through a fine mesh sieve and rinse clams once more with cold water.
“Clean clams are the cornerstone for our chowder’s clean and fresh seafood flavor.”
Chopping Vegetables
Fresh, uniform vegetables provide the hearty texture and aroma that complement the clams perfectly.
| Vegetable | Prep Details | Quantity |
|---|---|---|
| Yukon Gold potatoes | Peel and dice into ½-inch cubes | 2 cups (about 3 medium) |
| Yellow onion | Peel and finely chop | 1 large |
| Celery stalks | Trim ends and dice | 2 stalks |
| Garlic cloves | Peel and mince | 3 cloves |
- Use a sharp chef’s knife for precise cuts to ensure even cooking.
- Prepare vegetables in advance and keep them separate to add in sequence.
Preparing Broth
Our broth builds the depth that ties the chowder together with warmth and savory notes.
- In a large heavy-bottomed pot, melt 4 tablespoons unsalted butter over medium heat.
- Add chopped onions, celery, and garlic; sauté for 5-7 minutes until softened and translucent.
- Stir in 2 teaspoons smoked paprika, 1 teaspoon thyme, and 1 bay leaf for aromatic flavor.
- Pour in 4 cups clam broth (homemade or bottled) and bring to a simmer.
- Add diced potatoes and cook until tender, about 15 minutes.
- Season broth with salt and freshly ground black pepper to taste.
“Simmering the broth with fresh herbs and spices allows flavors to meld perfectly before adding clams and dairy.”
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons | For sautéing vegetables |
| Smoked paprika | 2 teaspoons | Adds smoky depth |
| Thyme | 1 teaspoon | Fresh or dried |
| Bay leaf | 1 leaf | Removed before serving |
| Clam broth | 4 cups | Essential for seafood flavor |
| Yukon Gold potatoes | 2 cups diced | Cook until tender |
By carefully following these Preparation Steps, we lay a solid foundation for cooking a Doogers Clam Chowder that is both flavorful and comforting.
Cooking Instructions
Follow these step-by-step instructions to craft our Doogers Clam Chowder with its signature creamy texture and bold flavors. Precision and patience at each stage ensure the best results.
Sautéing Vegetables and Aromatics
- Heat 3 tablespoons of unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 cup of diced yellow onion, 1/2 cup diced celery, and 3 minced garlic cloves to the melted butter.
- Sauté the vegetables for 5 to 7 minutes, stirring frequently, until they become soft and translucent but not browned.
- Stir in 1 teaspoon smoked paprika and 1 teaspoon fresh thyme leaves to release their aromas—cook for an additional 1 minute.
- Add 2 cups of finely diced Yukon Gold potatoes and mix well to coat them with the butter and seasonings.
Cooking Clams and Simmering Chowder
- Pour 4 cups of clam broth into the pot and increase heat to bring the mixture to a gentle boil.
- Add 2 cups of cleaned fresh clams (reserve the clam juice for extra broth if desired).
- Add 1 bay leaf for subtle herbal depth.
- Reduce heat to low and cover the pot.
- Simmer gently for 20 to 25 minutes, stirring occasionally until the potatoes are tender and the clams are cooked through.
- Remove the bay leaf before proceeding.
Adding Dairy and Final Seasoning
- In a separate saucepan, warm 1 cup of heavy cream and 1 cup of whole milk over low heat—avoid boiling to prevent curdling.
- Gradually stir the warm cream and milk mixture into the chowder base.
- Simmer on low heat for 5 more minutes, stirring gently until the chowder is thickened and creamy.
- Season with salt and freshly ground black pepper to taste.
- Optional: Add a splash of lemon juice or a pinch of cayenne pepper for brightness and subtle heat.
| Step | Key Ingredients | Time | Details |
|---|---|---|---|
| Sautéing Vegetables | Butter, onion, celery, garlic, paprika, thyme | 6-8 minutes | Until softened and fragrant |
| Simmering Clams and Potatoes | Clam broth, clams, potatoes, bay leaf | 20-25 minutes | Low simmer until tender |
| Adding Dairy | Heavy cream, whole milk | 5 minutes | Warm and gently combined |
Serving Suggestions
To fully enjoy Doogers Clam Chowder, we recommend pairing it with complementary flavors and textures that enhance its rich and creamy profile. Here are our top serving suggestions to make each bowl even more satisfying:
Bread Pairings
Serve the chowder with crusty bread to soak up the luscious broth. Our favorites include:
- Sourdough baguette, toasted or fresh
- Classic oyster crackers for a light, crunchy contrast
- Warm buttery dinner rolls for an indulgent touch
Garnishes
Fresh garnishes add extra layers of flavor and visual appeal:
- Chopped fresh parsley or chives for a herbal brightness
- A small drizzle of extra virgin olive oil to add subtle richness
- Crispy bacon bits or pancetta for smoky depth
Beverage Pairings
Balance the chowder’s creamy texture with drinks that refresh the palate:
| Beverage Type | Suggested Options | Flavor Profile |
|---|---|---|
| White Wines | Sauvignon Blanc, Chardonnay | Crisp and acidic to cut richness |
| Beer | Pilsner, Light Lager | Clean and refreshing styles |
| Non-Alcoholic | Sparkling water with lemon wedge | Effervescent and citrusy |
Serving Temperature and Presentation
Serve the chowder hot for the best flavor and texture. Ladle into pre-warmed bowls to maintain heat longer. For an inviting presentation, place a sprig of herbs on top and offer lemon wedges on the side to brighten the dish at the diner’s discretion.
“A warm bowl of Doogers Clam Chowder, paired with fresh bread and crisp wine, turns any meal into an unforgettable experience.”
By following these serving suggestions, we elevate the classic clam chowder into a complete and memorable meal.
Make-Ahead Tips and Storage
To maintain the rich flavor and signature creamy texture of Doogers Clam Chowder, proper make-ahead and storage techniques are essential.
Make-Ahead Tips
- Prepare the chowder up to the simmering stage but hold off adding the dairy (heavy cream and whole milk). This prevents the cream from breaking down during storage and reheating.
- Allow the chowder base to cool completely before transferring it to airtight containers.
- When ready to serve, gently reheat the chowder base over low heat, then slowly stir in the cream and milk to preserve its velvety consistency.
- For an extra layer of flavor, add fresh chopped herbs like thyme or parsley right before serving.
Storage Guidelines
We recommend storing Doogers Clam Chowder in airtight containers or tightly sealed glass jars to keep it fresh and flavorful. Refrigerate within 2 hours of cooking for food safety.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Reheat gently on the stove or microwave, stirring occasionally |
| Freezer | Up to 2 months | Use freezer-safe containers; thaw overnight in fridge before reheating |
Reheating Instructions
- Transfer the refrigerated or thawed chowder to a heavy-bottomed pot.
- Heat over medium-low, stirring frequently to avoid scorching.
- Once warmed through, gradually incorporate the dairy ingredients if not added before storage.
- Adjust seasoning if needed, then serve immediately for optimal taste.
“Reheating gently and adding cream at the end keeps our clam chowder as luscious as when we first cooked it.”
By following these make-ahead tips and storage practices, we can enjoy the comforting flavors of Doogers Clam Chowder anytime with ease and confidence.
Conclusion
Doogers Clam Chowder is more than just a meal—it’s a cozy experience that brings warmth and rich flavors to the table. With the right ingredients and careful preparation, we can recreate this classic dish in our own kitchens, enjoying every creamy, savory bite.
Whether served as a comforting dinner or an impressive starter, this chowder offers versatility and satisfaction. By following the tips and techniques we’ve shared, making this iconic New England favorite becomes an achievable and rewarding culinary adventure for all of us.
Frequently Asked Questions
What is Doogers Clam Chowder?
Doogers Clam Chowder is a creamy New England-style clam chowder made with tender clams, Yukon Gold potatoes, onions, celery, garlic, and rich dairy like heavy cream and milk. It’s a classic comfort food perfect for chilly days or as a flavorful starter.
What are the key ingredients for Doogers Clam Chowder?
The key ingredients include fresh clams, Yukon Gold potatoes, yellow onions, celery, garlic, clam broth, heavy cream, whole milk, unsalted butter, thyme, bay leaf, and smoked paprika.
What equipment do I need to make this clam chowder?
You’ll need a heavy-bottomed pot or Dutch oven, saucepan, sharp chef’s knife, cutting board, vegetable peeler, measuring cups and spoons, wooden spoon or silicone spatula, ladle, and a fine mesh sieve for cleaning clams.
How do I clean fresh clams for this chowder?
Clean clams by soaking them in cold salted water to remove sand and grit. Rinse thoroughly under running water and scrub the shells before cooking to ensure freshness and texture.
Can I make Doogers Clam Chowder ahead of time?
Yes, prepare the chowder up to simmering without adding dairy. Cool and store in airtight containers. Reheat gently and add cream and milk just before serving to maintain creaminess.
How should I store leftovers?
Store leftovers in airtight containers in the refrigerator for up to three days or freeze for up to two months. Reheat gently on low heat to preserve the chowder’s texture and flavor.
What are some good serving suggestions for clam chowder?
Serve hot in pre-warmed bowls with crusty bread like sourdough or buttery rolls. Garnish with fresh herbs, crispy bacon, or a drizzle of olive oil. Lemon wedges and crisp white wine or refreshing beer complement the dish well.
How do I achieve a creamy texture in this chowder?
Use a combination of heavy cream, whole milk, and butter added at the end of cooking. Slowly stir them in over low heat to prevent curdling and ensure a rich, smooth texture.
What seasonings enhance the flavor of Doogers Clam Chowder?
Thyme, bay leaf, and smoked paprika are key seasonings for depth and warmth. Optional seasonings like black pepper, fresh herbs, or a pinch of cayenne can add brightness and mild heat.
Can I substitute canned clams for fresh clams?
Fresh clams are preferred for the best flavor and texture, but canned clams can be used in a pinch. Adjust cooking time and reduce clam broth accordingly to maintain flavor balance.