Make an extra large pot of chowder and freeze the leftovers for later.
A good bowl of clam chowder is hard to find and takes time to cook. However, the hour-long recipe of clam chowder shouldn't prevent you from enjoying this tasty dish whenever you want. Making soups and chowders in bulk and freezing them preserves the taste and reduces the amount of wasted food. While you can only safely store clam chowder for a few days in the refrigerator, proper packaging will keep your chowder fresh for up to six months in the freezer.
Instructions
1. Sir the chowder to prevent a skin from forming on top.
Cool your chowder for approximately 20 minutes on the stove. Gently stir the chowder during this time to prevent a skin from forming on top. Do not allow your chowder to remain at room temperature for more than two hours or you risk spoilage.
2. Ladle one to two servings of chowder into each of the small airtight containers.
Ladle one to two servings of chowder into each of the small airtight containers. Leave approximately 3 inches of head space to allow for expansion during freezing. Multiple small containers allows you to reheat a single serving or two of chowder at a time. If you plan on reheating the chowder all at once for a particular occasion, use a larger container.
3. Seal the lidded containers. Gently hold each container over your sink and flip it upside down to check for leaks. Place the containers in the freezer for up to six months.
Tags: clam chowder, your chowder, airtight containers, chowder into, chowder into each, each small
