Details
Clam chowder
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 :
AmericanRecipe Type :
SoupDifficulty :
HardPreparation Time :
10 minsCooking Time :
30 minsServes :
4
Ingredients
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.