kelolalaut.com - Clam chowder is a type of soup that typically contains clams, potatoes, onions, and milk or cream. The soup can be made in different styles, but the most popular ones are New England-style and Manhattan-style.
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Here is a recipe for New England-style clam chowder:
Ingredients:
- 1 pound fresh clams (or canned clams)
- 4 slices bacon or beef bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 2 cups water
- 1 bay leaf
- 2 cups whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Oyster crackers (optional)
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Instructions:
- If using fresh clams, rinse them thoroughly and place them in a large pot with 2 cups of water and a bay leaf. Bring to a boil over high heat, then reduce the heat and simmer until the clams have opened, about 8-10 minutes. Remove the clams from the pot, discard any that didn't open, and strain the liquid through a fine-mesh strainer to remove any sand or grit. Reserve the clam broth.
- If using canned clams, skip step 1 and simply drain the clams and reserve the juice.
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the diced onion and celery to the pot and sauté until soft, about 5 minutes. Add the minced garlic and sauté for another minute.
- Add the diced potatoes and reserved clam broth to the pot, along with enough water to cover the potatoes by an inch or two. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Remove about half of the cooked potatoes from the pot and mash them with a fork or potato masher. Return the mashed potatoes to the pot and stir well
- Add the milk, cream, and reserved clams to the pot and heat through. Season with salt and pepper to taste.
- Ladle the chowder into bowls and sprinkle with the reserved bacon. Serve with oyster crackers, if desired.
Enjoy your homemade New England clam chowder!
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