Details
Clam chowder
American
10$
Creamy clam chowder is Massachusetts' finest dish that's prevalent throughout New England. Made with potatoes, crushed oyster crackers and chunks of local clam, it’s a flavourful and hearty dish to have all year long. The most famous place to eat it, Legal Sea Foods in Boston, began life as a market frequented by Julia Child and has been cooking up perfect chowder for decades.
Details
- Cuisine: American
- Recepie type: Soup
- Difficulty: Hard
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Ingredients
- 4 slices thick-cut bacon, cut into lardons
- 1 large onion, diced
- 2 tbsp plain flour
- 4 medium waxy potatoes, diced
- 720 ml fish or chicken stock
- 355 ml whipping cream
- 24 clams, shucked, with their liquor, cut into pieces if large
- 1 tbsp fresh parsley or chives, minced
Recipes
- In a heavy-bottomed pot, cook the bacon over medium high heat, stirring frequently, until browned and crisp, about 5 minutes. Drain the bacon on paper towels.
- Add the onion to the bacon drippings and cook, stirring, until the onion has softened, about 5 minutes.
- Stir in the flour. Add the potatoes and stock.
- Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the cream and bring to a simmer.
- Add the clams and reserved bacon and simmer for another few minutes. Season to taste with salt and pepper.
- Serve garnished with parsley or chives.