Grandmother's Restaurant Omaha Clam Chowder Recipe Without

Mak Erot

3 min read

·

Apr 02, 2025

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Grandmother's Restaurant Omaha Clam Chowder Recipe (Without the Secret Ingredient!)

This recipe aims to recreate the deliciousness of Grandmother's Restaurant's famous Omaha clam chowder, even without their closely guarded secret ingredient. We'll focus on achieving a rich, creamy texture and a deep, savory flavor that will transport you straight to Omaha. We'll break down the process step-by-step, making it easy to follow, even for beginner cooks. Get ready to savor the taste of home-style comfort food!

Ingredients You'll Need:

This recipe serves approximately 6-8 people. Adjust accordingly for larger or smaller groups.

• For the Chowder Base:

  • 4 slices bacon, diced
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups clam juice (low sodium preferred)
  • 4 cups chicken broth (low sodium preferred)
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Salt to taste

• For the Creamy Texture:

  • 1 cup heavy cream
  • 1/4 cup all-purpose flour (optional, for a thicker chowder)

• For the Clammy Goodness:

  • 2 (10-ounce) cans minced clams, drained, reserving liquid (optional: use fresh clams if available for a superior flavor)

Step-by-Step Instructions:

1. Building the Flavor Base: Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon grease in the pot. Crumble the bacon and set aside for later.

2. Sautéing the Vegetables: Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Adding the Liquids and Potatoes: Pour in the clam juice and chicken broth. Add the diced potatoes, thyme, oregano, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

4. Creating the Creamy Texture: If you prefer a thicker chowder, whisk together the flour and a bit of cold liquid from the pot to make a slurry. Slowly whisk the slurry into the simmering chowder and cook for a few minutes, or until the chowder has thickened to your liking. If you prefer a thinner chowder, skip this step.

5. Incorporating the Clams: Gently stir in the drained clams and reserved clam liquid (if using). Simmer for another 5 minutes to heat through. Taste and adjust seasoning with salt as needed.

6. Finishing Touches: Stir in the heavy cream and crumbled bacon. Heat through gently, do not boil. Serve hot, garnished with extra bacon bits or chopped parsley, if desired.

Tips for an Extraordinary Chowder:

• Fresh Clams are Best: If you can find fresh clams, using them will significantly elevate the flavor of your chowder. Remember to properly clean and steam or sauté them before adding them to the chowder.
• Don't Overcook the Clams: Overcooked clams become tough and rubbery. Add them towards the end of the cooking process to maintain their tender texture.
• Adjust to Your Taste: Feel free to adjust the seasonings to your preference. Some people prefer a spicier chowder, so feel free to add a pinch of red pepper flakes.
• Experiment with Garnishes: A sprinkle of fresh parsley, a dollop of sour cream, or some oyster crackers can make your chowder even more visually appealing and delicious.

Enjoy your homemade Omaha-style clam chowder! Remember to share your culinary creations and tag us on social media using #GrandmothersChowder. We'd love to see your delicious results!