Disneyland's Clam Chowder Recipe (2024)

FAQs

Does Disney clam chowder have bacon? ›

I have to admit I was a little apprehensive to try the new version of the clam chowder at Aunt Cass' Cafe in San Fransokyo at Disney California Adventure. This one is a creamy clam chowder with bacon, potatoes, and a bit of white miso.

To this New England Clam Chowder, I've seasoned it with dried parsley, red pepper, oregano, dried thyme, pepper and aromatic onions an garlic. I suggest adding 2 teaspoons chicken bouillon to your clam chowder if you are using canned clams.

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying. In addition to those ingredients, you'll also find onions, celery, and potatoes in this soup. New England chowder is almost always topped with oyster crackers, small pillowy crackers that act as the perfect vehicle for flavor.

You've got it made in the shade with a scrumptious sourdough bowl of Clam Chowder, Corn Chowder or Vegetable Stew. Sit on the patio under a beautiful wrought-iron balcony and enjoy fritters and fountain beverages.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

Clam chowder is an excellent source of protein, which is necessary for cellular growth and repair. It also contains other nutrients such as iron, potassium, and vitamin B12. A cup of the best clam chowder provides approximately 10 grams of protein.

If you, like me, buy your clams in the market, make sure you give them a good rinse to get rid of excess sand. A little sand in your chowder is okay, it's part of the experience.

How do you add depth to chowder? ›

Roast the ingredients first.

"If making homemade broth, it's a good idea to roast meat, bones, and vegetables before adding them to your pot of water. The browning of these ingredients gives depth, savoriness, and color to broths," Norton says. Plus, it's easy to roast all the soup broth components at once.

Use ice water bath

An ice water bath is effective for cooling soups. This method helps decrease the food temperature quickly and safely. Fill a large container or clean sink with ice and a small amount of water. Place the kettle of soup into the ice bath.

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

With the cream base and white potatoes, clam chowder runs the risk of lacking the right flavor and having a mild taste that is just missing something. Sometimes it is because the potatoes have soaked up the salt or the base is just too thick, and the chowder is weak in flavor and has a heavy texture.

There are two popular and distinct versions of clam chowder: New England and Manhattan. The opposing and defining characteristic is whether the base is made with cream or tomatoes.

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make New England clam chowder: Cook the bacon and onion. Stir in the potatoes and water, then season. Boil, uncovered, then simmer until potatoes are tender.

White Clam Chowder – Clam Stock, Clams and Clam Juice, Chowder Mix, Potato, Bacon, Canola Oil, Flour, Dehydrated Onion, Modified Food Starch, Salt, Dehydrated Celery, Cultured Dextrose, Lemon Juice from Concentrate, and Spice.

Some are prepared using meats, such as chicken or bacon. Corn chowder may be prepared with fresh, frozen, or canned corn.

A few processes need some clarification, but in a general sense, that's all a chowder is … clams, potatoes, onions, milk (dairy), and fat. Our chowder doesn't use pork or flour, but that was a staple for so long and still is in many chowders.