Clam chowder (New England-style clam soup)

Name: Clam chowder (New England-style clam soup)
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g clam meat (canned or frozen, with its juice); 100 g smoked bacon, diced; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 tbsp flour; 3 dl fish stock or clam juice; 3 dl milk; 1.5 dl heavy cream; 400 g potatoes, diced; 1 bay leaf; 1 tsp thyme; salt, pepper; fresh parsley and oyster crackers for serving

Time: 50 min4 servingsapprox. 420 kcal / serving (estimated)approx. 18 g protein / serving

Clam chowder is the best-known soup of New England: a thick, creamy, clammy, bacony potato soup. It is a favorite of the harborside restaurants on cool coastal days. It comes together quickly with canned clam meat.

Clam chowder (New England-style clam soup) (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Fry the bacon in a heavy pot over medium heat until crisp. Remove the bacon and leave the fat in the pot.
Cook the onion and celery in the fat for 5 minutes until soft. Sprinkle with the flour and cook, stirring, for 1-2 minutes.
Gradually pour in the clam juice or stock, stirring so there are no lumps. Add the potatoes, bay leaf and thyme.
Cover and simmer over low heat for 15 minutes until the potatoes are tender. Add the milk and cream and warm gently for 5 minutes (do not boil).
Add the clam meat and heat for only 2-3 minutes, because longer cooking makes it rubbery. Season with salt and pepper.
Before serving, sprinkle with the bacon and parsley, and serve with oyster crackers or crusty bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Add the clams only at the end, or they turn rubbery.
The smoky bacon gives the foundation.
Do not boil the soup, or the milk will curdle.
Served in a bread bowl, it is a true American experience.

Frequently asked questions

With fresh clams?

Yes, steam 1 kg of clams open in a little water, use the juice and chop the meat.

Without cream?

Milk alone works, but it will be less creamy.

Similar recipes

New England clam chowder · American
Steamed Cockles with White Wine (Berberechos al vapor) · Spanish & Portuguese
Steamed Mussels with Lemon (Mejillones al vapor) · Spanish & Portuguese
Clams in garlic and white wine sauce (Almejas a la marinera) · Spanish & Portuguese
Miesmuscheln Rheinische Art (mussels in a vegetable and white wine broth) · German
Escargots (garlic and parsley butter baked snails) · French

More american ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch