American · Starter
Clam chowder
A hearty New England soup featuring tender clams in a rich, creamy broth with potatoes, bacon, and aromatic vegetables. This comforting chowder delivers authentic coastal flavors with chunks of tender clams and a satisfying, velvety texture.
The Method
Instructions
First things first, give those clams a good rinse in several changes of cold water to get rid of any sand or grit they might be holding onto. Once they're nice and clean, drain them well. Now, pop the clams into a large pan along with about 500ml of water . Cover the pan with a lid and bring it up to a boil. As soon as it starts boiling, reduce the heat so it's gently simmering and cook for about 2 minutes , just until the clams have opened up. This is when you know they're ready to go.
Carefully tip the whole contents of the pan,clams and cooking liquid,into a colander set over a bowl. The bowl's job is to catch all that lovely clam stock, so make sure it's a good size. Once things have cooled enough to handle without burning your fingers, start removing the clams from their shells. If you want to add a nice touch when serving, save a handful of empty shells to use for presentation later on. Now, strain the clam stock through a fine sieve into a jug, being careful to leave any grit or bits that settled at the bottom of the bowl behind. If you've done it right, you should have around 800ml of flavorful clam stock to work with.
Clear out the pan and heat up some butter over medium heat,you'll want it to melt and start to sizzle gently. Add in the bacon and let it cook for about 3 to 4 minutes , stirring occasionally, until it just starts to brown and get crispy. The smell at this point will be amazing! Next, toss in the chopped onion, thyme, and bay leaf. Turn the heat down a notch and cook everything gently for about 10 minutes , stirring now and then. You're aiming for the onions to become soft and golden, releasing their sweetness into the mix.
Once the onions are perfectly softened, sprinkle the plain flour over the pan and stir it in to form a sandy paste. This step is crucial because it helps thicken the chowder later on. Let this cook for another 2 minutes , stirring frequently so the flour cooks out and loses its raw taste. Then, gradually pour in the clam stock while stirring continuously,that keeps the mixture smooth and lump free. Follow that by adding the milk and double cream, stirring well to combine everything into a rich, velvety base.
Now it's time to add the potatoes. Toss them into the pan and bring everything up to a gentle simmer. Let it bubble away slowly for about 10 minutes , or until the potatoes are tender when poked with a fork. To get the chowder nice and thick, use your fork to crush a few of the potato chunks against the side of the pan. This releases their starch and makes the broth creamier, but be sure to leave plenty of potato pieces intact so you still have those lovely chunks to bite into.
Stir in the clam meat and, if you've kept them, those reserved clam shells for a rustic touch. Let everything simmer together for about a minute just to warm the clams through without overcooking them. Taste your chowder and season generously with freshly ground black pepper and a little salt if you feel it needs it. Just before serving, stir through the chopped parsley for a fresh burst of color and flavor.
Finally, ladle the chowder into bowls or, if you're feeling extra cozy, hollow out some crusty rolls and fill them with the chowder for a fun and hearty presentation. This clam chowder is sure to warm you up and bring a comforting, seaside vibe right to your kitchen.
Carefully tip the whole contents of the pan,clams and cooking liquid,into a colander set over a bowl. The bowl's job is to catch all that lovely clam stock, so make sure it's a good size. Once things have cooled enough to handle without burning your fingers, start removing the clams from their shells. If you want to add a nice touch when serving, save a handful of empty shells to use for presentation later on. Now, strain the clam stock through a fine sieve into a jug, being careful to leave any grit or bits that settled at the bottom of the bowl behind. If you've done it right, you should have around 800ml of flavorful clam stock to work with.
Clear out the pan and heat up some butter over medium heat,you'll want it to melt and start to sizzle gently. Add in the bacon and let it cook for about 3 to 4 minutes , stirring occasionally, until it just starts to brown and get crispy. The smell at this point will be amazing! Next, toss in the chopped onion, thyme, and bay leaf. Turn the heat down a notch and cook everything gently for about 10 minutes , stirring now and then. You're aiming for the onions to become soft and golden, releasing their sweetness into the mix.
Once the onions are perfectly softened, sprinkle the plain flour over the pan and stir it in to form a sandy paste. This step is crucial because it helps thicken the chowder later on. Let this cook for another 2 minutes , stirring frequently so the flour cooks out and loses its raw taste. Then, gradually pour in the clam stock while stirring continuously,that keeps the mixture smooth and lump free. Follow that by adding the milk and double cream, stirring well to combine everything into a rich, velvety base.
Now it's time to add the potatoes. Toss them into the pan and bring everything up to a gentle simmer. Let it bubble away slowly for about 10 minutes , or until the potatoes are tender when poked with a fork. To get the chowder nice and thick, use your fork to crush a few of the potato chunks against the side of the pan. This releases their starch and makes the broth creamier, but be sure to leave plenty of potato pieces intact so you still have those lovely chunks to bite into.
Stir in the clam meat and, if you've kept them, those reserved clam shells for a rustic touch. Let everything simmer together for about a minute just to warm the clams through without overcooking them. Taste your chowder and season generously with freshly ground black pepper and a little salt if you feel it needs it. Just before serving, stir through the chopped parsley for a fresh burst of color and flavor.
Finally, ladle the chowder into bowls or, if you're feeling extra cozy, hollow out some crusty rolls and fill them with the chowder for a fun and hearty presentation. This clam chowder is sure to warm you up and bring a comforting, seaside vibe right to your kitchen.
Pairs Well With
