How to Freeze Clam Chowder Soup eHow
Here's a guide on how to freeze clam chowder: Step 1: Prepare the clam chowder. Step 2: Portion the chowder. Step 3: Leave headspace. Step 4: Seal the containers or bags. Step 5: Label and date. Step 6: Freeze the clam chowder. Step 7: Thaw and reheat.
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Method 2: Hot Water. If you have an urgent need for defrosted clam chowder, you can skip the fridge and go straight for the hot water method. Place the container of chowder in a basin of hot water, or fill the sink with hot water before submerging the container of chowder.
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Add the potatoes, bay leaf, salt, pepper, and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, for 15-20 minutes, or until the potatoes are fork tender. Finish the chowder: Add the clams and half & half, stir, and cook for 2 more minutes.
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Once you have cooked the chowder, take away it from the warmth and permit it to chill for twenty to a half-hour. Intermittently stir the soup to forestall a skin from forming because it cools. For food safety reasons, the chowder shouldn't be unseen for quite 2 hours once the frozen. 2. Place in Freezing Containers.
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Put your New England Clam Chowder in the freezer as soon as it cools. Doing so will help reduce the risk of bacteria developing since it won't be sitting out at room temperature. Freeze your chowder within two hours of cooking it for the best results. Store the chowder in a sturdy air-tight container or bag.
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Defrost your chowder in the fridge overnight. When ready to use, remove your frozen soup from the freezer, and defrost overnight in the fridge or at least 12 hours until it is chunky and soft. Ideally, you should give it as much time as possible to freeze to achieve consistent texture. Heat chowder in a pan.
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Step 3: Safely Place it in the Freezer. After sealing the chowder in the bags, clear out some space in the freezer. Set your freezer's temperature to 0⁰F and place the sealed chowder inside. When the chowder is frozen at that temperature, the action of bacteria is greatly inhibited and food won't spoil quickly.
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You can comfortably freeze clam chowder soup if it is not made with cream or milk. Final Thoughts. Clam chowder is delicious seafood. Hence, you have to take adequate precautions when freezing them, especially if you make them using cream, milk, and potatoes. But, you can freeze clam chowder to maintain its taste and flavor.
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If you freeze clam chowder while it's still steaming, there will be condensation during freezing. 2. Storing In Container. Once the clam chowder has cooled down, place them into an airtight container or freezer bag. Pour the chowder into the container or bag and leave a bit of headroom at the top. As it freezes, the chowder will expand a little.
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Pour the Clam Chowder into the freezer bag, and remember to leave some space for expansion. Seal the freezer bag and make sure to label it. Without milk and cream, the frozen Clam Chowder can be used for three months for the best results. You can also use a freezer-safe or hard container to store the Clam Chowder.
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Directions. Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth.
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Freezing clam chowder is easy, but you will have to be careful in every step as it contains a lot of delicate ingredients like cream and seafood. These ingredients need to be dealt with carefully while freezing, otherwise, they might split thus leading to a loss in texture.
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A: Properly frozen clam chowder can be stored in the freezer for up to 3-4 months. However, it is best to consume it within 2 months for optimal flavor and texture. Q: Can I freeze clam chowder with dairy ingredients? A: Yes, you can freeze clam chowder with dairy ingredients, such as cream or milk.
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Set aside 2-3 tablespoons of bacon drippings. Next, add the onion and celery and cook until soft. Add in the garlic, thyme, salt, and pepper and saute for another thirty to forty-five seconds. Then, pour in the broth, half-and-half, and clam juice. Bring the mixture to a simmer until the potatoes are tender.
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Once you buy the clams, you can either steam them right away or refrigerate them overnight. If you plan to freeze the chowder, make sure to allow it to cool completely before putting it in the freezer. When you're ready to make your chowder, follow these steps: Use a heavy-bottomed saucepan or Dutch oven.
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Cool: The cooling process is vital if you freeze clam chowder. As soon as it's off the boil, empty your chowder into a new container and allow it to cool while sitting on the work surface. This can take 2-3 hours. Separate Into Portion Sizes: It's best to separate clam chowder into individual portions before freezing, ensuring you don't.
