Oh, let me tell ya, there ain’t nothin’ quite like a good seafood chowder, especially one as fine as Tyler’s ultimate version! Now, some fancy folks call it “New England style” with all that cream, clams, and potatoes, but I’m here to tell ya plain and simple how it goes.
So first things first, we’re gonna need the clams. Now don’t just grab any ol’ thing – get yourself some big ol’ clams, like cherry stones or littlenecks. Them’s the kind that pack a punch, all nice and briny. Wash ’em up good, give ’em a good scrubbin’ to get all that grit off, and then set ’em aside in a cool place.
Ingredients we need:
- Big ol’ clams (about 2 pounds should do)
- Some diced potatoes (two or three taters, cut up nice and small)
- Onion (one big one, chopped fine)
- Celery stalks (two, chopped up)
- Butter (a couple tablespoons)
- Salt pork or bacon (for that nice smokey flavor)
- Thick cream and a splash of milk
- Freshly ground black pepper (don’t be shy with it)
- A few crackers for topping, if you like
Alright, now you got all your ingredients, it’s time to get cookin’!
Step 1: Grab a big pot, nice and heavy, and melt down a bit of butter. Toss in your chopped-up bacon or salt pork, and let it sizzle until it’s nice and crispy. Now that smell right there – that’s how ya know this chowder’s gonna be good.
Step 2: Once the bacon’s all browned, throw in the onions and celery. Stir ’em around, let them soak up that bacon grease till they’re all soft and sweet-smellin’. Then, in go the potatoes. Just stir ’em up good so they get a little taste of that flavor, too.
Step 3: Now it’s time to add those clams. Pop ’em right in the pot, add a splash of water, and cover it up so they can steam. After a few minutes, those shells are gonna open right up, and that’s when ya know they’re done. Don’t go overcooking, though – clams get all rubbery if you do!
Step 4: Take the clams out, let ’em cool for a bit, and then get in there and chop ’em up nice and chunky. None of that fancy thin slicing here – we want a bite of clam in every spoonful! While you’re at it, pour that clam juice left in the pot right back in – that’s where all the flavor’s hidin’!
Step 5: Now we’re gettin’ to the good part. Turn the heat down, toss in your cream and milk, and fold in those clams nice and easy. This is where the chowder gets that smooth, creamy goodness. Add a whole lotta black pepper; don’t be stingy, now, it really brings out the flavor.
Step 6: Give it all a good stir and let it simmer low for a few minutes, just so everything warms up together and them potatoes soften up to the perfect bite. The starch from the potatoes will help thicken it all up just right, makin’ that creamy, rich texture everyone loves.
Serving: Dish up that chowder in a big ol’ bowl, sprinkle a few crackers on top if ya like a little crunch, or serve with some crusty bread or biscuits. This chowder’s hearty enough for a meal all by itself, or ya could have it as a starter, too.
Now, tips for the best chowder – it’s gotta be creamy, with lots of clams, and that smoky bacon flavor sneakin’ through. And don’t even think about skimpin’ on the pepper! This chowder’s perfect for when it’s cold outside and you need somethin’ warm to stick to your bones. Enjoy it with friends and family, ’cause this bowl of chowder’s bound to bring everyone to the table.
So there ya go – Tyler’s Ultimate Seafood Chowder, with all the flavor ya could want, right there in every spoonful. Nothin’ fancy, but boy does it hit the spot!
Tags：[seafood chowder, Tyler’s ultimate chowder, New England chowder, homemade chowder recipe, creamy clam chowder]
