- Bacon60 Gram(s)salted bacon
- Butter1 Tablespoon(s)
- Celery1 Piece(s)branch of celery
- Onion1 Piece(s)
- Bay leaf1 Piece(s)
- Potatoe4 Piece(s)cut into small cubes
- Clams1/2 Kilogram(s)
- Milk375 Milliliter(s)
- Water500 Milliliter(s)
- Thick Cream250 Milliliter(s)
There are many recipes for clam chowder and as many variations as gourmands ready to eat: with or without meat, with carrot or tomato, it must be a very thick stew, with clams. Here are more tips on the Boston Clam Chowder recipe.
How to choose clams
For clams , it gets a bit complicated, which ones to choose? You can find different sizes, often depending on the age of the clams. From the smallest to the largest: Countnecks, Littlenecks, Topnecks, Cherrystones and the largest Quahogs.
We recommend Littlenecks and Cherrystones with a softer texture.
Rinse well under cold water to remove sand, and place in a covered casserole on high heat, stirring occasionally. Be aware that clams will be cooked when opened.
Remove the meat after allowing to cool, coarsely chop and reserve.
Be careful, throw away those that have not opened, filter the juice and keep it apart.
For those who can not find fresh clams at home, do not panic. Canned clams are just as effective and used by many reputable restaurants. They must also be chopped and preserved.
Brown the bacon in a large Dutch oven. The secret is to cook them very gently, to get out the fat without burning them. You will get an excellent base for sweating your vegetables.
Prepare Clam Chowder spices
Meanwhile, finely chop the celery and slice the onions before adding them to the preparation. Cook over low heat with butter and bay leaf until onions are translucent.
The diced potatoes , clam juice and water are then added and boiled well after stirring. Covered, the preparation should cook for about 20 minutes over low heat until the potatoes are very tender. Add the milk , stir, add the cream and stir again.
At this point, the crucial moment on which the success of the recipe depends
How to thicken this soup
The tip of the chef: remove 2 or 3 ladles of the preparation to mix and thicken the mixture. Another tip: sprinkle the flour mixture, but watch out for lumps.
Finally, add the chopped clams and let heat a few more minutes.
Presentation tip: place the soup in a loaf of bread. If you can not, Clam Chowder is usually accompanied by small biscuits identical to croutons.
Variants of this recipe
Without the meat
Some versions deliberately forget bacon for a recipe without meat or vegetables, because clams and cream get married very well on their own. For this version, direct the vegetables in the butter.
It is not uncommon to see recipes a little more colorful. For good reason, some add to the preparation of carrots, beans or even finely chopped broccoli. To be added to the preparation directly with onions and celery.
Manhattan Clam Chowder
Do not worry about seeing red soups look quite different from the classic Clam Chowder . This version replaces milk and cream with tomato sauce and fresh tomatoes. The recipe is the same but requires a little more cooking after adding the tomatoes at the end of preparation.