Things You'll Need
Make the hours you spend cooking a good pot of clam chowder worthwhile by freezing some of it. You may even find the thought of several weeks worth of homemade chowder spur you into making an extra-large batch. 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. Freeze it in individual servings so you can have a warm, hearty bowl of clam chowder at a moment's notice.
Cool the chowder for approximately 20 minutes in the pot. Gently stir the chowder during this time to prevent a skin from forming. Do not allow your chowder to remain at room temperature for more than two hours or you risk spoilage.
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.
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.
Prevent curdling during reheating by briskly stirring the melting chowder in the pot. If you plan to reheat the chowder all at once, use a larger container.