It’s always a good idea to have some food in the freezer for those “just in case” moments. With all the recipes available, it can be hard to choose which ones you want to make. Clam chowder is one of my favorite dishes and I love having leftovers that I can freeze for later use. But is clam chowder safe to freeze? Let’s take a look at how freezing affects clam chowder and if it can still taste great even after thawing out!
Clam chowder can be frozen if you plan to freeze it right away. If the soup is already served and then put into a container for freezing, we suggest that you heat up the clam chowder first before putting in the freezer since bacteria can grow at room temperature or colder temperatures. You also need to thaw it out overnight on your fridge before heating up again to serve so there’s no abrupt change of temp when serving.
Do not refreeze once opened due to quality deterioration concerns.
When cooking clams and other shellfish like shrimp, lobster, scallops etc., make sure they are thoroughly cooked beforehand (usually by steaming) as these types of seafood contain histamine protein which may cause allergic reactions and make people sick.
Chill clam chowder immediately after cooking, it is best served at 40øF or below.
Once you have stored your can of soup in the freezer for a day or two, please be sure to discard any leftover liquid before freezing as it will expand when frozen and cause damage to the can’s metal seams leading to leaking during storage or use once thawed out.
Do not microwave clams too long because they will become tough and rubbery.
Serve chilled with oyster crackers on top sprinkled with parsley flakes. It also tastes great with crusty breads like sourdough toast slices! (Optional) Garnish: thin slivers of lemon are delicious if you can find them.
Place the container of clam chowder in a pot or pan, cover with cold water and set over low heat.
Allow to stand for about 20 minutes per pint/15 minutes per quart until fully heated through. (Optional) Stir occasionally while reheating. *If microwaving, place soup on high power setting stirring every minute or so until warm enough to serve.
Can You Freeze Clam Chowder? Yes! It’s easy to freeze homemade clam chowders just follow these simple steps below to get started!
If cooking frozen shrimp for seafood dishes like Fried Shrimp Po’ Boy sandwiches, be sure not to overcook the shrimp. Frozen shrimp can become tough or rubbery when cooked for too long, so it’s best to cook them until they’re just pink and barely cooked through (about 90 seconds).
Here are some tips on how you can make your clam chowder extra delicious!
Add chopped bacon, ham, sausage, pork roast – any meat that has been browned.
Add a bay leaf if desired
Add grated fresh Parmesan cheese at the end of cooking time before serving.
When making soup with clams in broth alone without milk or cream as is often done in restaurants today I would recommend adding potatoes which will thicken up the liquid. The addition of mushrooms also adds to the thickness of the broth.
Add chopped celery or onion, if desired.
You can also add a pinch of cayenne pepper for some extra heat and it will also help thin out your chowder just in case you find that there’s too much liquid.
Can You Freeze Clam Chowder? Yes! Clam chowders are usually thickened with potatoes and cream so they freeze very well as long as you have not added milk or cream before freezing them. If adding milk or cream, I recommend thawing first then heating on low until warm enough to serve but don’t boil after this point because boiled clams tend to lose their flavor faster than non-boiled ones when frozen.
I recommend making at least double the amount you want to freeze so your chowder can be reheated in a saucepan or pan on the stove and poured over an open-faced sandwich or crackers as needed without it being too watery from thawing; this will also provide for leftovers if desired.
A freezer container, baggie, or glass jar are all good choices for freezing clam chowder but I prefer using these containers because they can go straight into the microwave when time is limited and don’t require any additional utensils like plastic wrap just to take out of them. If heating up more than one container put them in the order you plan to eat them with something that’s already been heated first .
Freezing clam chowder can be a great way to preserve it for use during the winter months when fresh ingredients are not as readily available. It’s also handy if you want to have some on hand in case of an emergency or natural disaster.
I recommend making at least double the amount you want to freeze so your chowder can be reheated in a saucepan or pan on the stove and poured over an open-faced sandwich or crackers as needed without it being too watery from thawing; this will also provide for leftovers if desired. A freezer container, baggie, or glass jar are all good choices for freezing clam chowder but I prefer using these containers because they can go straight into the microwaved or oven to reheat.