Clam Chowder

Chowder is a thick, rich, and exceptionally flavorful soup that originates from New England, where it is made with fresh clams, potatoes, and cream. This dish is elegant enough to start a festive lunch or dinner, but it can also be enjoyed as a hearty soup, served in a soup bowl with bread.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 kg Shellfish, abalone

  • 50 g Butter, unsalted

  • 150 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • pieces Thyme, fresh

  • 1 piece Spices, bay (leaves)

  • 1 spoon Wheat flour, white, multi-purpose

  • 150 ml Milk, whole milk

  • 150 ml Sweet cream

  • pieces Salt, table

  • 2 spoons Parsley, fresh

Steps

  1. Place the clams in a large pot and pour in 500 ml of water. Cover the pot and bring the contents to a boil. Let it boil for 2 minutes or until all the clams open. Discard any clams that do not open.

  2. Place a strainer over a bowl and pour the cooked clams into it. Once they have cooled slightly, remove the clams from their shells (reserve a few clams in their shells for garnish). Strain the liquid that has collected in the bowl through a fine sieve. You will need approximately 800 ml of the strained clam broth.

  3. Cut the bacon into small pieces. Peel and finely chop the onion. Melt the butter in a pot and cook the bacon in it for 3 to 4 minutes. When it starts to brown, add the onion, thyme, and bay leaf. Cook the ingredients over low heat, stirring occasionally, for 10 minutes or until the onion becomes translucent and soft. Sprinkle the cooked ingredients with flour and cook for another 2 minutes, stirring constantly. Then, pour in the clam broth. Stir well to combine the liquid with the flour and cooked ingredients, then add the milk and cream to the pot.

  4. Peel, wash, and dice the potatoes into small cubes, then add them to the pot. Bring the contents to a boil and then simmer for about 10 minutes, until the potatoes are tender. Mash half of the cooked potatoes with a fork to thicken the soup. Stir in the clams, cook for another 1 to 2 minutes, and then season the soup with pepper and salt to taste.

  5. Serve the prepared soup in deep bowls or soup cups. Garnish with the reserved clams, sprinkle with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 148.58 kcal
  • Fat: 5.87 g
    • Saturated Fat: 2.52 g
  • Carbohydrates: 5.92 g
    • Sugars: 0.22 g
  • Protein: 14.97 g
  • Fiber: 0.05 g

Advice

If the soup seems too thick, thin it out with water, milk, or cream.