Ret Soup
Introduction
New England Clam Chowder is a rich and creamy soup perfect for a cozy night. This classic dish features tender clams, hearty potatoes, and a flavorful broth that combines to create an irresistible comfort food. Whether enjoyed on a chilly evening or shared with loved ones, this chowder is sure to warm your heart and satisfy your taste buds.
Detailed Ingredients with measures
500 g fresh clams, cleaned
500 ml water
150 g diced bacon
50 g unsalted butter
1 medium onion, finely chopped (about 100 g)
2 celery stalks, finely chopped (about 80 g)
2 garlic cloves, minced
500 ml heavy cream
300 ml whole milk
400 g potatoes, peeled and diced
30 g all-purpose flour
1 bay leaf
1 tsp salt
½ tsp ground black pepper
½ tsp dried thyme
1 tbsp chopped fresh parsley
Oyster crackers for serving
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
In a large pot, combine the clams and water. Cover and bring to a boil, cooking for about 5 minutes or until the clams open. Discard any unopened clams. Strain the broth through a fine sieve and set aside, then remove the clams from their shells and chop them finely.
In the same pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, ensuring to leave the bacon fat in the pot.
Add butter to the pot along with the chopped onion and celery. Sauté until soft, taking about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the all-purpose flour over the mixture and stir continuously for 1-2 minutes to create a roux. Gradually pour in the reserved clam broth while stirring constantly.
Incorporate the diced potatoes, bay leaf, salt, pepper, and thyme into the mixture. Bring to a simmer and cook until the potatoes are tender, which should take about 15 minutes.
Reduce the heat and add the heavy cream and milk, followed by the chopped clams. Allow the chowder to gently heat through for another 5 minutes, making sure it does not boil.
Remove the bay leaf, then stir in the crispy bacon and fresh parsley. Serve the chowder hot, accompanied by oyster crackers for an added crunch. Enjoy this delightful dish that perfectly encapsulates New England’s culinary tradition.
Detailed Directions and Instructions
Step 1: Prepare the Clams
In a large pot, add the cleaned clams and 500 ml of water. Cover the pot and bring to a boil. Cook for about 5 minutes, or until the clams have opened. Discard any clams that remain closed. Strain the broth through a fine sieve and set it aside. Remove the clams from their shells and chop them finely.
Step 2: Cook the Bacon
In the same pot, add the diced bacon and cook over medium heat until it is crispy. Once cooked, remove the bacon from the pot and set it aside, leaving the rendered bacon fat in the pot.
Step 3: Sauté Vegetables
Add the unsalted butter to the pot with the bacon fat, then add the finely chopped onion and celery. Sauté the mixture until the vegetables are soft, about 5 minutes. Add the minced garlic and continue to cook for another minute.
Step 4: Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux. Gradually pour in the reserved clam broth, stirring constantly to avoid lumps.
Step 5: Cook the Potatoes
Add the diced potatoes, bay leaf, salt, black pepper, and dried thyme to the mixture. Bring the chowder to a simmer and cook until the potatoes are tender, which will take about 15 minutes.
Step 6: Add Cream and Clams
Reduce the heat and stir in the heavy cream and whole milk. Add the chopped clams and allow the chowder to heat through gently for about 5 minutes, ensuring not to bring it to a boil.
Step 7: Final Touches
Once heated, remove the bay leaf from the pot. Stir in the crispy bacon and chopped fresh parsley. Serve the chowder hot, accompanied by oyster crackers.
Notes
Note 1: Choosing Clams
For the freshest flavor, opt for live clams that are tightly closed when purchased.
Note 2: Thickening the Chowder
If you prefer a thicker chowder, you can use more flour or let it simmer uncovered for a longer duration to reduce the liquid.
Note 3: Storage
The chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Note 4: Accompaniments
For additional flavor, consider serving with crusty bread or a side salad.
Storage Instructions
Refrigeration
Store leftover New England Clam Chowder in an airtight container in the refrigerator for up to 3 days.
Freezing
If you need to store the chowder for a longer period, you can freeze it. Allow the chowder to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove. Note that the texture may change slightly after freezing.
Serving Suggestions
Serve New England Clam Chowder hot, garnished with chopped fresh parsley for a pop of color. Complement the chowder with oyster crackers, which add a delightful crunch. For an extra touch, pair it with a simple green salad or some crusty bread for dipping. A chilled glass of white wine can also enhance the dining experience.
Nutritional Information
Per serving (approximately):
– Calories: 450
– Total Fat: 30 g
– Saturated Fat: 17 g
– Cholesterol: 75 mg
– Sodium: 800 mg
– Total Carbohydrates: 30 g
– Dietary Fiber: 3 g
– Sugars: 3 g
– Protein: 12 g
This nutritional breakdown provides an estimate and can vary based on specific ingredients used.
Ingredient Substitutions
If you are looking to modify the recipe, consider the following substitutions:
Clams
You can substitute fresh clams with canned clams. Use the canned clam juice instead of the homemade broth.
Bacon
For a vegetarian option, omit the bacon or use smoked tempeh or coconut bacon for a similar smoky flavor.
Heavy Cream
If you want a lighter version, you can replace heavy cream with half-and-half or whole milk.
Potatoes
For a healthier alternative, try using cauliflower instead of potatoes for a low-carb option.
Thyme
Fresh thyme can be used in place of dried thyme for a more robust flavor.
These substitutions can help tailor the recipe to your dietary preferences or ingredient availability.
Cook techniques
Steaming Clams
Place cleaned clams in a pot with water, cover, and bring to a boil. Cook until the clams open, which typically takes about 5 minutes. Discard any clams that remain closed.
Making a Roux
Combine equal parts flour and fat (in this case, butter and bacon fat) in a pot over medium heat. Stir continuously for 1-2 minutes until the mixture is smooth and bubbly, forming the base for thickening soups or sauces.
Sautéing Vegetables
Cook chopped onions, celery, and garlic in fat over medium heat until they become soft and fragrant. This technique enhances the flavor of your dish before adding other ingredients.
Simmering
Add ingredients such as diced potatoes, broth, and seasonings to the pot. Bring to a simmer and cook gently until the potatoes are tender. This allows the flavors to meld together.
Gently Heating Cream
Lower the heat when adding heavy cream and milk to avoid boiling. Stir gently to integrate with the other ingredients while ensuring a creamy texture.
FAQ
Can I use canned clams instead of fresh?
Yes, you can use canned clams. Just be sure to reserve their juice and adjust the broth quantity accordingly.
What type of potatoes work best for chowder?
Waxy potatoes, like Yukon Gold or red potatoes, are preferable as they hold their shape well when cooked.
Can I make New England clam chowder in advance?
Yes, you can make it in advance. Just reheat gently, and avoid boiling after adding cream to keep the texture smooth.
How can I make a lighter version of clam chowder?
You can substitute heavy cream with half-and-half or whole milk and reduce the quantity of butter.
What sides pair well with clam chowder?
Oyster crackers are traditional, but a side salad or crusty bread also complements clam chowder nicely.
Conclusion
New England Clam Chowder is a delightful dish that embodies warmth and comfort. Its creamy texture combined with the savory flavors of clams and bacon makes it a beloved choice for chilly evenings. This classic recipe not only satisfies hunger but also provides a taste of New England’s rich culinary traditions. Whether enjoyed on its own or paired with crusty bread, this chowder is sure to bring a smile to your face.
Clam Chowder Variations
Experiment with a Tomato-Based Clam Chowder for a tangy twist or try a Potato Leek Chowder that offers a unique flavor profile.
Pair with Fresh Salads
Serve your chowder alongside a refreshing Caesar salad or a simple mixed greens salad with a lemon vinaigrette for a balanced meal.
Enhance with Different Proteins
Consider adding shrimp or scallops to the chowder for an extra seafood boost, enhancing the richness and flavor of the dish.
Complement with Homemade Bread
Bake a loaf of crusty sourdough or try a cheddar biscuit to dip in your chowder, making for a delightful texture contrast.
Side Dishes
Roasted vegetables or a vegetable medley can accompany your chowder nicely, adding color and nutrients to your meal.
Garnish Ideas
Top with crispy shallots or additional chopped parsley for extra flavor and presentation that elevates your chowder.
