Does the milk or cream break down when you freeze new england style clam chowder?

Answer 1

Yes. Milk and cream do not freeze well and the potatoes would turn to mush if frozen then thawed again. French fried potatoes do not because there is much less moisture in them and they are flash frozen, with the birdseye process (which protects the crystalline structure of the ice from destroying the flesh). This cannot be done in a home freezer. It would be better to refrigerate it at about 40 degrees F, it will keep for a week or two. Better yet is to make only enough so you have no leftovers.

Chowder for 1:
1/2 pound clams (in shell)
1/2 small onion, chopped
1/4 stick (2 tablespoons) butter
1 large potato peeled and cubed
1 cup milk or cream
1/2 stalk of celery, chopped
1 tbs flour

rinse and scrub clamshells well.
In a medium pot boil the clams in enough water to cover them until the shells open.
shuck the clams from the shells and discard the shells. Return the clams to the water, with the potato, onion and celery.
Boil until potato is softened.
NOW this is subjective from here:
-thin broth chowder uses the cream or milk now added to the pot after draining a cup of clam broth, and heated until warm.
-OR-
-Thick broth chowder needs a cream sauce to be made.
- melt the butter, add the flour and stir until smooth, add the milk or cream and stir until thickened, use the clam broth to thin it to the desired consistency. Discard the remaining broth and replace it with the cream soup.
Season the chowder with salt and pepper.