Clam Chowder
6 servings
55 minutes
Clam chowder is the essence of American cuisine, especially popular in New England. Its history dates back to colonial times when fishermen and sailors made hearty seafood soups. This thick, rich soup combines the tenderness of clams with a creamy texture and the aroma of bacon, onions, and fresh herbs. Potatoes add density to the dish while oyster juice fills it with a rich ocean flavor. Served hot, it warms you on cold days and its depth of flavor makes it an ideal choice for a cozy family dinner or festive table. Clam chowder is not just a soup but a piece of history and traditions filled with warmth and ocean freshness.
1
Pour the liquid from the mollusks into a plate. Add oyster juice to it - it should yield about 5 cups; if there's not enough juice, you can add water.
- Canned clams: 700 g
- Oyster liquor: 670 ml
2
Cut the bacon and fry it in a thick-walled pot over medium heat for 5 minutes until crispy. Add the chopped onion and sauté until soft, about another 5 minutes.
- Bacon: 100 g
- Onion: 1 head
3
Add chopped garlic and fry for another 30 seconds. Sprinkle in the flour, mix, and continue cooking for 1 minute. Gradually stir in the oyster broth. Add the peeled and diced potatoes, about 1 cm in size, along with the chopped thyme and bay leaves. Bring to a boil and cook for 15-20 minutes until the potatoes are tender.
- Garlic: 2 cloves
- Wheat flour: 35 g
- Oyster liquor: 670 ml
- Red potatoes: 700 g
- Fresh thyme: 4 g
- Bay leaf: 2 pieces
4
Add chopped mollusks, cream, and parsley. Bring to a boil again, then immediately remove from heat. Remove the bay leaves and season with pepper.
- Canned clams: 700 g
- Heavy (double) cream: 1 glass
- Parsley: 8 g
- Bay leaf: 2 pieces
- Ground black pepper: to taste
