Chowder Fries from Slapfish feature crispy golden fries topped with creamy New England clam chowder, tender clams, and melted cheese, delivering a hearty and savory seafood-inspired comfort dish.
Equipments
- Deep fryer
- Fry basket
- Saucepan
- Ladle
- Baking sheet
- Oven or salamander broiler
- Cheese grater
- Mixing spoon
- Serving tray or plate
Ingredients
- 1 lb (450g) russet potatoes
- 2 cups New England clam chowder
- 1 cup chopped cooked clams
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- Salt
- Black pepper
- Vegetable oil (for frying)
Russet potatoes are ideal for achieving crispy fries due to their high starch content, which helps create a golden, crunchy exterior. Use authentic New England clam chowder for depth of flavor, as a thinner chowder can make the fries soggy. Choose fresh or properly cooked clams to maintain a tender texture without overpowering the dish. Shredded cheddar cheese should be evenly melted atop the fries to enhance the creamy seafood notes. Your Chowder Fries from Slapfish copycat menu will stand out with these carefully selected ingredients, delivering a rich and satisfying seafood-inspired comfort food.
Instructions
- Wash, peel, and cut russet potatoes into fries.
- Preheat deep fryer to 350°F (175°C) and fill with vegetable oil.
- Blanch potato fries in fryer for 3–4 minutes; remove and drain.
- Let fries cool for several minutes.
- Fry fries again until golden and crispy, about 2–3 minutes.
- Season fries with salt and black pepper.
- Heat New England clam chowder in saucepan over medium heat.
- Stir in chopped cooked clams until heated through.
- Spread cooked fries on baking sheet.
- Ladle hot clam chowder and clams evenly over fries.
- Sprinkle shredded cheddar cheese over the top.
- Place baking sheet under oven broiler or salamander until cheese melts.
- Garnish with chopped fresh parsley.
- Transfer to serving tray or plate and serve immediately.
Substitution
Chowder Fries from Slapfish copycat menu combines crispy russet potato fries with creamy New England clam chowder, tender clams, and melted cheddar cheese for a rich seafood-flavored appetizer. If fresh clams are unavailable, canned clams can be used as a convenient substitute without sacrificing much flavor. You can adjust the thickness of the chowder by simmering it longer to concentrate flavors or adding a bit of cream for extra richness. When frying the potatoes, maintain oil temperature around 350degF (175degC) to achieve optimal crispiness without absorbing excess oil. Garnishing with fresh parsley adds a burst of color and freshness to balance the savory richness.
Tips
Ensure fries are properly dried before frying to prevent oil splatter and achieve maximum crispiness. Double frying the russet potato fries at 350degF is crucial for that perfect golden texture and avoids sogginess when topped with chowder. When ladling New England clam chowder over fries, make sure it's hot and well-heated with clams mixed in to maintain a creamy consistency that won't soak fries too quickly. Use a salamander broiler or oven broiler to melt cheese evenly without overcooking other ingredients, and serve immediately to retain the dish's ideal texture and temperature for your enjoyment.
Nutritions
Chowder Fries combine the carbohydrates from russet potatoes with protein and omega-3 fatty acids from clams, offering a balance of energy and essential nutrients. The creamy New England clam chowder adds calcium and vitamin D, while cheddar cheese contributes additional protein and calcium for bone health. Your meal provides a hearty source of minerals like iron and zinc from the seafood, alongside antioxidants from fresh parsley. Keep portion sizes in mind to manage calorie intake, as frying contributes to the dish's fat content.
Storage
To store your Chowder Fries, allow the fries and clam chowder mixture to cool completely before combining. Keep fries and clam chowder/clams in separate airtight containers in the refrigerator for up to 2 days to maintain freshness and prevent sogginess. Reheat the clam chowder gently on the stove while warming the fries in a preheated oven to restore crispiness before topping with cheese and broiling again.
Variation or Alternatives
Try swapping russet potatoes with Yukon Gold for a creamier fry texture that complements the chowder. You can use smoked gouda or Monterey Jack cheese instead of cheddar to add a different smoky or mild flavor profile. For a lighter option, bake the fries in the oven at 425degF (220degC) until crispy rather than deep frying. Your clam chowder can be enriched by adding a splash of white wine or a pinch of Old Bay seasoning when heating the chowder and clams together.
Allergies
Chowder Fries from Slapfish contain shellfish, dairy, and potatoes, which may trigger allergies in sensitive individuals. The New England clam chowder and cooked clams include shellfish, a common allergen, while shredded cheddar cheese poses a risk for those with dairy intolerance. Make sure to inform your server if you have allergies to shellfish, dairy, or nightshade vegetables like potatoes to avoid any adverse reactions.
Why this recipe?
Chowder Fries from Slapfish combine crispy fries with creamy New England clam chowder, creating a unique blend of textures and flavors that delight seafood lovers. The dish features fresh clams, diced potatoes, and smoky bacon, enhancing the hearty and savory profile. You can recreate this popular menu item at home to enjoy a restaurant-quality experience while customizing ingredients to your taste. Making a copycat version allows you to savor the comforting fusion of fries and chowder anytime.