Recipes / Seafood & Catch / Free
Slow-Braised Clam Chowder with Chili Garlic
Deeply savory, this Seafood & Catch clam chowder with chili garlic delivers restaurant depth in a home kitchen.
Method
Pat the clam chowder dry and season generously with salt and pepper.
Sear in a hot pan with olive oil until deeply browned on all sides, then set aside.
Soften garlic and kosher salt in the same pot, scraping up the browned bits.
Return everything to the pot, add liquid to barely cover, and braise low and slow until fork-tender.
Reduce the sauce until glossy, adjust the seasoning, and finish with fresh herbs.
