Save Pickle-Fix Buffalo Clam Chowder with Dill Croutons is the answer when you crave comfort food with attitude. Creamy chowder meets spicy Buffalo heat and tangy pickles for a lively twist, while crisp dill croutons add irresistible crunch. This has become a favorite whenever I want to wake up our dinner routine and get big flavor with classic ingredients.
I first made this chowder after craving both Buffalo wings and clam chowder my kids now ask for Buffalo chowder every chilly weekend and the leftovers never last.
Ingredients
- Bacon: Adds smoky richness and a savory base for the chowder choose thick-cut for the best flavor hit
- Unsalted butter: Helps sauté the aromatics and round out the soup with a silky mouthfeel always buy butter with minimal ingredients for better taste
- Yellow onion, celery, and carrots: These classic aromatics build depth dice them all at the same size for even cooking
- Garlic: Brings sharpness and warmth fresh cloves make a world of difference
- Dill pickles: Provide the signature zip go for pickles with lots of brine snap and bold flavor
- Yukon Gold potatoes: Creamy texture and golden color these hold their shape well in soups
- Dry white wine: Brightens the broth and deglazes for extra flavor crisp and citrusy wines work best
- Clam juice or fish stock: Essential for a seafood-rich background try to find clam juice with minimal additives
- Canned chopped clams: Convenient and meaty always drain and save the juices for maximum taste
- Heavy cream: Creates that classic silky chowder finish look for organic or high-fat cream
- Buffalo hot sauce: Adds heat and complexity classic Frank's RedHot is iconic for that vinegary kick
- Smoked paprika: Infuses subtle smokiness choose Spanish smoked paprika for mellow warmth
- Black pepper: Builds gentle spice always use freshly cracked pepper
- Salt: Brings all the flavors together add gradually and taste as you go
- Day-old baguette or sourdough bread: Makes the best croutons use a sturdy loaf for crunch
- Olive oil: Crisps and browns the croutons extra virgin will give the most flavor
- Fresh dill: For a fresh herbal lift if using dried dill use a light hand
- Garlic powder: Enhances the croutons and boosts the aroma
- Sea salt: Seasons the croutons to perfection
- Fresh chives: Add color and a gentle onion note for a finishing touch
- Extra chopped dill pickles: Provide more tang and color if you want to add some on top
Instructions
- Preheat the oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius ensuring it is fully heated for perfect croutons
- Prepare the dill croutons:
- Toss bread cubes thoroughly with olive oil dill garlic powder and sea salt so each piece gets coated spread them in a single layer on a baking sheet bake for twelve to fifteen minutes stirring once until golden brown and crisp set aside to cool this makes the crunch that sets this chowder apart
- Cook the bacon:
- Chop bacon into pieces and cook it in a large pot or Dutch oven over medium heat stir frequently until bacon is crispy lift with a slotted spoon and drain on a paper towel-lined plate keep the bacon fat in the pot
- Sauté aromatics and pickles:
- Add butter to the hot bacon fat let it melt completely swirl to coat the bottom add diced onion celery and carrots stir and sauté for five to six minutes until the vegetables turn soft and glossy add minced garlic and chopped pickles cooking one more minute try not to brown the garlic for a smooth base
- Add potatoes and deglaze:
- Drop in the diced potatoes and increase the heat pour in white wine and use a wooden spoon to gently scrape up any browned bits allow the wine to simmer and reduce by half which wakes up all the flavor layers
- Simmer with broth:
- Pour in clam juice and any reserved liquid from the canned clams bring everything to a gentle simmer reduce the heat to medium-low let the soup bubble until potatoes are fork-tender about ten to twelve minutes keep the lid mostly off to reduce slightly
- Finish with clams and cream:
- Lower the heat to low add chopped clams heavy cream Buffalo sauce smoked paprika black pepper and the crisp bacon stir gently to blend and heat through let this simmer very gently for five minutes do not boil after adding cream or the texture may break adjust salt to taste
- Serve and garnish:
- Ladle piping hot chowder into bowls top with a big handful of dill croutons chopped chives and a few extra chopped pickles for extra zing serve immediately and watch it disappear
Save There is something about the crispness of dill croutons melting into creamy chowder that I just love. My youngest likes to sneak extra croutons right from the pan and it is always a battle of who gets the last one to go on their bowl.
Storage Tips
This chowder keeps well in the fridge for up to three days store in an airtight container and reheat gently over low heat to avoid curdling the cream. To keep croutons crisp store them separately in a zip bag at room temperature. If freezing let the chowder cool completely portion into containers and freeze for up to two months but add cream after reheating for the best texture.
Ingredient Substitutions
You can swap bacon for smoked turkey if needed or leave it out for a pescatarian version with extra smoked paprika. Substitute vegetable broth for clam juice if you prefer a milder seafood taste. Either fresh or canned clams work well though fresh will add a luxurious touch with a bit more work.
Serving Suggestions
This chowder makes a showstopping dinner with crunchy bread on the side and a crisp green salad. You can also serve it in bread bowls for a playful presentation kids go wild for the edible bowls. Sometimes I ladle leftovers into a thermos and take it for winter hikes.
Cultural and Historical Context
Classic New England clam chowder is pure comfort but this modern take blends American bar food Buffalo sauce and tangy pickles for an energizing upgrade. Creating mashups like this is my favorite way to honor tradition and update recipes for today's taste buds.
Save Try this chowder the next time you want to surprise your family with something bold and comforting. The dill croutons make every bite a little celebration.
Recipe FAQ
- → How spicy is Buffalo clam chowder?
The level of heat depends on the amount and type of Buffalo sauce you use. Start with less sauce for mild flavor and add more for a spicy kick.
- → Can I make this chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Reheat gently to avoid breaking the creamy texture and add the croutons just before serving.
- → What can I substitute for clams?
Chopped cooked shrimp or firm white fish are great alternatives to clams, especially for those with shellfish preferences or allergies.
- → How do I store dill croutons?
Cool croutons completely and keep them in an airtight container at room temperature for up to 3 days to maintain crispness.
- → Does this dish pair well with any beverages?
Serve with a crisp, citrusy white wine like Sauvignon Blanc or a cold lager to complement the chowder’s bold flavors.