Clam chowder in New England, a traditional American dish, dates back to colonial times. It is a simple soup with creamy notes. It is a perfect dish for cold winter evenings. Read on to learn how to make this great soup from scratch. If, on the other hand, you want to know how to prepare it with canned clams and not fresh, skip to the second section.
Ingrediants
- 2 kg of fresh clams or 500 g of canned clams, chopped and from which you have kept the juices.
- 2 1/2 cups clam broth or bottled clam sauce.
- 2 slices of chopped bacon
- 1 chopped onion
- 2 tablespoons of flour
- 1 bay leaf
- Half a teaspoon of dried thyme
- 450 g of potatoes, peeled and chopped
- 3 cups full or semi-skimmed cream.
- 6 tablespoons of dry sherry
- Salt and pepper to taste
- Toast
Steps
Method 1 of 3: Prepare the Clam Broth
Step 1. Wash the clams
Rinse fresh clams with cold running water to remove sand and dirt. You may need to scrub the shells with your fingers to clean them completely.
- Watch the clams before cooking them. If any shells are open while they are still raw, discard them; it means they are not fresh.
- Some types of clams may take longer to cook. See if they are ready by looking at the shells.
Step 2. Cook the clams
Boil 2 cups of water in a large pot or saucepan. Add the clams and put the lid on the pot. Cook them for 5 minutes, uncover the pot and mix them, then put the lid back on and let them cook for another 5 minutes. The clams will be cooked when their shells have opened.
Step 3. Strain the broth
Remove the clams from the pot and set them aside in a bowl. Strain the leftover broth through gauze or a very fine sieve to remove any remaining sand. You should have at least two and a half cups of clam broth left. If you need more broth, add some water to get that amount.
Step 4. Finish preparing the clams
When the mollusks are cold, remove them from their shells. Place them on a cutting board and chop coarsely until they are bite-sized. Set them aside to add them to the soup later.
Method 2 of 3: Prepare the Soup Base
Step 1. Cook the bacon
Put a large saucepan over medium high heat. Add the bacon pieces and cook until the fat is reduced and the meat is crispy. Remove the bacon from the pan and set it aside. Remove all fat from the pan except two tablespoons.
Step 2. Skip the onions
Lower the heat under the saucepan to medium strength. Add the onions to the pot and cook until transparent, about five minutes. Pour the flour over the onions and cook them for another minute, stirring to make them coat well.
Step 3. Add the broth
Pour the broth over the onions. Mix the solution with a wooden spoon. Increase the heat to medium-high and bring the broth to a boil.
Step 4. Add potatoes and seasonings
Put the thyme, bay leaf, and potatoes in the pot, and bring the soup back to a boil. Lower the heat to medium, cover the pot, and let the soup simmer until the potatoes are soft, for about half an hour.
Method 3 of 3: Finish the Soup
Step 1. Pour the cream and sherry
Mix the ingredients in the solution. Cover the pot again and let the soup simmer.
Step 2. Add the clams and seasonings
Taste the soup to see if you need salt and pepper, and add a few pinches to get it to the desired flavor.
Step 3. Let the soup rest
Remove the pot from the heat, cover it, and let the soup rest for about half an hour. This time will allow the aromas to mix without overcooking the vegetables or clams. Cover the pot with a lid to keep the soup warm.
Step 4. Serve the soup
Use a ladle to pour it into bowls. Serve it with traditional New England toppings and toppings, such as Tabasco and Worcestershire sauce.
