New England Clam Chowder
A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of New England.
Servings: 8
Ingredients
- 4 dozen clams, washed
- 1 cup white wine, dry
- 3 slices bacon, cut into small strips
- 2 teaspoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 small carrot, cut into Brunoise
- 2 stalks celery, cut into Brunoise
- 4 tablespoons flour
- 0.5 teaspoon cumin powder
- 0.5 teaspoon fennel powder
- 2 cups milk
- 4 cups fish stock
- 1 cup heavy cream
- 3 medium potatoes, diced
- 1 cup corn kernels
- Salt and freshly ground black pepper, to taste
Instructions
Open the clams:
- Wash clams thoroughly. Place them in a deep pan with the wine and cover with a lid. Cook on medium heat until the shells open. Strain the broth through cheesecloth or fine strainer and reserve. Remove the clams from their shells and chop them into small pieces.
Cook the chowder:
- In a large saucepan, cook the bacon in a teaspoon of butter for about 3 minutes but do not brown. Add chopped onion and garlic, and cook gently over low heat for about 2 minutes. Add the second teaspoon of butter, carrot and celery Brunoise, and sweat on low heat.
- Add flour, cumin, fennel and mix well to combine. Cook the flour into the vegetables for a good minute on low heat, add milk, fish stock, and clams juice slowly.
- Bring to a boil and add the potatoes and corn. Taste and rectify seasoning to taste. Cook until potatoes are tender, about 20 minutes.
Finish and serve the chowder:
- Add clams and cream, bring to a simmer and serve immediately.
Video
Notes
Chef note: Your clam chowder should be slightly thicker than a regular soup or sauce.
