A soup of origin in the fishing communities of New England, with influence from French, English and Portuguese settlers, clam chowder has been an American coastal classic since the 18th century.
International
Clam Chowder
Traditional New England Clam Chowder, Creamy Clam Chowder, Step by Step Recipe.
- USA
- soup
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 18 g
- Carbohydrates 28 g
- Fat 24 g
Story behind the dish
Preparation
Clam Chowder is an American preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh clams (or canned with their juice).
- Have ready: 150 g of diced pancetta or bacon.
- Have ready: 1 onion.
- Have ready: 2 potatoes.
- Have ready: 500 ml of fish broth or clam juice.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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If you use fresh clams
If using fresh clams, steam them until they open, remove the meat and strain the cooking juices; If they are canned, reserve the juice. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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Brown the bacon in a pot until crispy
Brown the bacon in a pot until crispy, remove and set aside, leaving the fat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the onion in that fat until transparent.
Sauté the onion in that fat until translucent, add the butter and flour, cook for 1-2 minutes, stirring. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Pour the broth/clam juice little by little, stirring so that it does not…
Pour in the broth/clam juice little by little, stirring so that lumps do not form. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the diced potatoes and cook for 15 minutes until tender.
Add the diced potatoes and cook for 15 minutes until tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cream
Add the cream, clams and reserved bacon, heat without boiling and serve with fresh parsley. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not let the soup boil after adding the cream, it could become curdled.
- Reserve part of the crispy bacon to decorate on top when serving.
Variations
- Manhattan clam chowder (version with tomato, without cream)
- Corn chowder (with corn instead of clams)
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