Clam Chowder
4 servings
30 minutes
Clam chowder is a fragrant and rich dish of Russian cuisine with roots in coastal regions. Its taste is delicate and velvety with hints of the sea, complemented by a creamy texture and subtle notes of white wine. This dish combines the softness of clams, sweetness of corn, a creamy base from cream, and the richness of fish broth. Originally, chowder served as a nourishing and warming meal for fishermen returning from their catch. It is perfect for both a cozy home dinner and a festive table. Traditionally served hot, garnished with fresh herbs and clams in shells. The light aroma of onion and garlic adds depth to the chowder while potatoes provide heartiness, making it a complete dish. Enjoy this classic of Russian cuisine as you immerse yourself in its delicate and rich flavor!
1
Soak the mollusks in cold water for at least 20 minutes, preferably an hour, then clean them. In the meantime, mix 50 g of butter with flour until a homogeneous thick mass is obtained. Place in the refrigerator until use.
- Mollusks: 1500 g
- Butter: 150 g
- Wheat flour: 40 g
2
Pour the mollusks into a colander, rinse with cold water to remove any sand, and dry again in the colander. Discard any mollusks with open shells or those that do not close when sharply tapped. Heat a wide pan over high heat, add the mollusks, pour in wine, and tightly cover with a lid. Then shake the pan and remove the lid — some mollusks will have opened shells. Transfer these mollusks to a plate and cover the pan with a lid. Repeat these actions until all the mollusk shells are open. (Mollusks that do not open should be discarded.)
- Mollusks: 1500 g
- Dry white wine: 200 ml
3
When the mollusks cool down enough to be handled, remove them from their shells (a couple can be left in the shells for garnish decoration). Strain the remaining liquid from the pan through a fine sieve into a clean container. Then pour this liquid into the hot fish broth and let it cool.
- Mollusks: 1500 g
- Fish broth: 750 ml
4
If you are using fresh corn kernels, you should blanch them in a small pot of boiling salted water for a minute, then drain the water and rinse the kernels under cold water.
- Canned corn: 150 g
- Sea salt: to taste
5
Melt the remaining butter in a large pot over medium heat. Add red onion, leek, garlic, and cook for a few minutes until the vegetables start to soften. Lightly salt. Add the potatoes and cook for another 5 minutes until they become softer. Remove from heat and add the clams (without shells) and corn. Set aside.
- Butter: 150 g
- Onion: 1 head
- Leek: 1 piece
- Garlic: 2 cloves
- Sea salt: to taste
- Potato: 200 g
- Mollusks: 1500 g
- Canned corn: 150 g
6
Bring the fish broth to a boil. Add the mixture of butter and flour to the broth in small portions, whisking constantly. Wait for the broth to boil again and thicken. Stir in the cream and bring to a boil again. Then add the clams and vegetables, letting the broth simmer for 2 minutes on low heat. Season lightly. Before serving, place the clams in their shells on top and sprinkle with parsley. Serve hot.
- Fish broth: 750 ml
- Butter: 150 g
- Wheat flour: 40 g
- Cream 40%: 150 ml
- Mollusks: 1500 g
- Canned corn: 150 g
- Sea salt: to taste
- Ground white pepper: to taste
- Parsley: 1 bunch