Broiled Clam Chowder
Broiled Clam Chowder is a decadent twist on the classic comfort dish, featuring a rich, creamy broth infused with the briny taste of fresh clams and topped with a crispy breadcrumb layer. Perfect for chilly evenings or gatherings, this chowder delivers warmth and nostalgia in every spoonful. With straightforward preparation steps and adaptable ingredients, it’s a must-try for seafood lovers seeking an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Broiling
- Cuisine: Seafood
Ingredients
Scale
- 2 dozen fresh clams (littlenecks or cherrystones)
- 2 medium Yukon Gold potatoes, diced
- 4 slices thick-cut bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
Instructions
- Clean the clams under cold water; soak in cornmeal water for an hour if needed.
- In a large pot over medium heat, cook bacon until crispy; remove and let cool on paper towels.
- Sauté diced onion in bacon drippings until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Add diced potatoes and chicken broth; bring to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
- Stir in cleaned clams and heavy cream; simmer until clams open (about 5 minutes), discarding any unopened ones.
- Transfer chowder to an oven-safe dish; mix panko breadcrumbs with Parmesan and sprinkle on top.
- Broil on high for 3-5 minutes until golden brown and bubbly. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Fresh clams yield the best flavor but canned clams can be used as a time-saving alternative. Customize your chowder by adding shrimp or smoked paprika for added depth. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.