Jan 18, 2020

Red Clam Chowder with Garlicky Saltine Garnish

This red clam chowder is incredibly delicious on its own, but I am so in love with how the saltine, parsley, and garlic flavor bomb thickens and flavors the soup when it is added as a garnish.


Red Clam Chowder with Garlicky Saltine Garnish




This red clam soup is a lighter version of clam chowder. It's loaded with clam flavor, including whole clams, chopped clams, and clam juice.

This soup is potato-y, garlicky, and totally loaded with clams. If you'd like to make this soup into a main course, just ladle it over a serving of cooked white fish such as halibut, cod, or catfish and top it with the Saltine garnish.

I'm a huge fan of anything clam, including stir-fried clams, and clam pizza.


Red Clam Chowder




Shopping List for Red Clam Chowder with Garlicky Saltine Garnish:


  • Olive oil
  • White onion
  • 2 pounds of russet potatoes
  • Garlic
  • Dry white wine
  • Bottled clam juice
  • Canned whole clams
  • Canned chopped clams
  • Canned roasted tomatoes
  • Saltine crackers
  • Flat leaf parsley

Red Clam Chowder with Garlicky Saltine Garnish




How to Make Red Clam Chowder with Garlicky Saltine Garnish:


First, cook the onions in a Dutch oven until softened and then add the potatoes, garlic, wine, and clam juice, and simmer until the potatoes are tender. 

Next, add the whole clams with their juices, tomatoes, and the chopped clams. Simmer the mixture for 10 minutes.

To make the garnish, process the saltines, oil, salt, parsley, and garlic in a mini food processor (affiliate link) until combined. 

Finally, ladle the soup into bowls, garnish with the garlic Saltine mixture, and stir. 

Red Clam Chowder with Garlicky Saltine Garnish



What to do with leftovers:


This red clam chowder makes great leftovers. Just fill a bowl with leftover soup and heat in the microwave. If you don't have a microwave, heat leftovers in a small sauce pan. 

I kept the leftover garlic Saltine garnish in the refrigerator to stir into reheated soup. 

Red Clam soup with Garlicky Saltine Garnish




The third Saturday in January is National Soup Swap Day! Be sure to do a search on #SoupSwapDay to find more delicious soups. Plus, there is a Pinterest board to check out with lots of amazing soup recipes hosted by Kate's Recipe Box.


Red Clam soup





This red clam chowder was so delicious. We kept a pot of it in the refrigerator and reheated bowls of it as needed. I seasoned each bowl with a few spoonfuls of the saltine garnish and a shake of crushed red pepper. 

The addition of the saltine garnish totally thickened the soup and added so much flavor. 


Red Clam Chowder with Garlicky Saltine Garnish



This red clam soup with a saltine garnish is a wonderful take on Boston clam chowder. 


Red Clam Chowder with Garlicky Saltine Garnish




Red Clam Chowder with Garlicky Saltine Garnish


Red Clam Chowder with Garlicky Saltine Garnish
Yield: 10 servings
Author:
This red clam chowder is incredibly delicious on its own, but I am so in love with how the saltine, parsley, and garlic flavor bomb thickens and flavors the soup when it is added as a garnish.

ingredients:

  • 6 tablespoon extra virgin olive oil, divided
  • 1 medium white onion, minced
  • 2 pounds russet potatoes, peeled and cut into 1/2 inch dice
  • Garlic cloves, 2 whole for the garnish and 4 minced for the soup
  • 1 cup dry white wine
  • 2 1/2 cups bottled clam juice
  • 2 1/2 teaspoons salt plus 1/8 teaspoon for the garnish
  • 3 10-ounce cans whole baby clams
  • 2 - 14 ounce cans roasted diced tomatoes
  • 2 6.5 ounce cans chopped clams, drained
  • 12 saltine crackers
  • 1 cup flat leaf parsley, tightly packed

instructions:

How to cook Red Clam Chowder with Garlicky Saltine Garnish

To Make the Soup
  1. In a Dutch oven heat 3 tablespoons of the oil over medium heat. Add the onions and cook for about 5 minutes. 
  2. Add the potatoes, minced garlic, wine, clam juice, and salt and bring to a boil. Reduce to a simmer and cook for 12 minutes. 
  3. Add the clams with their juices, tomatoes with their juices, and chopped clams. Simmer for 10 minutes. 
To Make the Garnish
  1. In the bowl of a small food processor, crumble the saltines, the rest of the oil, salt, the parsley, and whole garlic cloves. 
  2. Process until crumbly. 
  3. Add the garnish over the bowls of soup and stir. 
Calories
424.81
Fat (grams)
10.79
Sat. Fat (grams)
1.43
Carbs (grams)
32.44
Fiber (grams)
2.96
Net carbs
29.48
Sugar (grams)
3.01
Protein (grams)
31.41
Sodium (milligrams)
2050.12
Cholesterol (grams)
74.89
soup, chowder, clams
Soup
American

Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator


This recipe was adapted from the book Le French Oven by Hillary Davis. I bought it four years ago and I'm finally giving it a try. So far, I'm thrilled. This soup was amazing.

4 comments:

  1. This soup looks incredible and I love that garnish on top! So flavorful and perfect for chilly days.

    ReplyDelete
  2. That garlicky saltine garnish has me all atingle! I am going crazy thinking of all the good things that would work on. However, my husband is enamored with the red clam chowder. I see that in my near future.

    ReplyDelete

I would love to hear from you!