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Clam chowder

American10$

Creamy clam chowder is Massachusetts' finest dish that's prevalent throughout New England. Made with potatoes, crushed oyster crackers and chunks of local clam, it’s a flavourful and hearty dish to have all year long. The most famous place to eat it, Legal Sea Foods in Boston, began life as a market frequented by Julia Child and has been cooking up perfect chowder for decades.

Details

  • Cuisine :

    American

  • Recipe Type :

    Soup

  • Difficulty :

    Hard

  • Preparation Time :

    10 mins

  • Cooking Time :

    30 mins

  • Serves :

    4

Ingrediants

  • 4 slices thick-cut bacon, cut into lardons
  • 1 large onion, diced
  • 2 tbsp plain flour
  • 4 medium waxy potatoes, diced
  • 720 ml fish or chicken stock
  • 355 ml whipping cream
  • 24 clams, shucked, with their liquor, cut into pieces if large
  • 1 tbsp fresh parsley or chives, minced

Recipe

1

In a heavy-bottomed pot, cook the bacon over medium high heat, stirring frequently, until browned and crisp, about 5 minutes. Drain the bacon on paper towels.

2

Add the onion to the bacon drippings and cook, stirring, until the onion has softened, about 5 minutes.

3

Stir in the flour. Add the potatoes and stock.

4

Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

5

Add the cream and bring to a simmer.

6

Add the clams and reserved bacon and simmer for another few minutes. Season to taste with salt and pepper.

7

Serve garnished with parsley or chives.