ReceptnaptárNew England clam chowder
New England clam chowder is the thick, creamy, rich soup of the American north-east coast: clams, potatoes, bacon and milk. It is a trademark of Boston and Cape Cod restaurants, and on cold days is even served in a bread bowl.
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Ingredients
Method
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- Fry the bacon in a heavy pot until crisp, remove, and soften the onion and celery in the fat for 5-6 minutes.
- Add the garlic and cook for 1 minute, then sprinkle with the flour and stir for 1-2 minutes.
- Gradually pour in the stock, stirring, and add the potatoes, bay leaf and thyme.
- Bring to the boil, then simmer covered over low heat for 12-15 minutes until the potatoes are tender.
- Add the clams, milk and cream and heat gently, without boiling, for 5-7 minutes until the clams are warmed through.
- Season with salt and pepper, remove the bay leaf and serve with bacon, parsley and oyster crackers.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the clams only at the end, as long cooking makes them rubbery.
- Tinned clams make an excellent soup; use their juice for the base.
- Don't boil it once the milk is in, or it can curdle.
- Thicker the next day; keeps in the fridge for 2 days but doesn't freeze well.
Frequently asked questions
What can replace fresh clams?
Tinned clams, or chopped white fish and prawns.
Why "New England"?
Manhattan clam chowder is tomato-based, whereas New England's is creamy and milk-based.
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