A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of New England.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: French
Keyword: Clams
Servings: 8
Ingredients
4dozenclams,washed
1cupwhite wine,dry
3slicesbacon,cut into small strips
2teaspoonsbutter
1mediumonion,finely chopped
3clovesgarlic,finely chopped
1smallcarrot,cut into Brunoise
2stalkscelery,cut into Brunoise
4tablespoonsflour
0.5teaspooncumin powder
0.5teaspoonfennel powder
2cupsmilk
4cupsfish stock
1cupheavy cream
3mediumpotatoes,diced
1cupcorn 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.