New England Clam Chowder
Some of my favorite childhood memories growing up in the United States are from summer vacations spent on Cape Cod with its light houses, windy beaches and harbor seals. I remember often going down to the harbor very early in the morning with my family to watch the fishermen sort their catch of the day, often fresh clams or crabs. This New England clam chowder is a simple classic and a satisfying lunch on a cold winter day.
4
Portionen10
Minuten30
Minuten40
MinutenIngredients
1.5 kg littleneck clams in their shells
250 ml 250 clam juice or fish stock
2 tbsp 2 butter
1 1 yellow onion, finely chopped
90 g 90 diced porchetta
2 2 celery stalks, thinly sliced
2 2 red potatoes, diced
750 ml 750 milk or half-and-half cream
Flour
Bay leaf
Salt
Pepper
Parsley
Directions
- Bring the clams and clam juice to a boil in a large pot.
- Reduce the heat to a simmer, cover the pot and steam the clams for around 5 minutes until they open. Then remove the clams from their shells, tossing out those that have not opened.
- Strain the clam juice through a sieve. Set aside the liquid (about 380 ml) and the clams.
- Over medium heat, melt the butter in a medium pot. Add the onion and cook until softened, for about 3 minutes. Add the porchetta and cook until the onion is golden brown and the pork is cooked through, about 2 minutes.
- Add the celery and, after a few minutes, the flour. Cook for a few minutes. Stir in the clam juice, potatoes, milk and bay leaf. Raise the heat to medium-high, bring the soup to a light simmer and cook until the potatoes are tender, around 15 minutes.
- Take out the bay leaf and season the soup with salt and pepper. Add the clams and cook until the clams have warmed through.
- Ladle the soup into bowls and scatter with some chopped parsley.
- Enjoy with a glass of white wine!
Equipment
- Large pot
- Medium pot
- Sieve
- Ladle
Notes
- Discard any clams that have not opened after steaming.
- Enjoy with a glass of white wine!