A delicious starter recipe from United States cuisine. Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil…
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A delicious starter recipe from United States cuisine. Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil...
How to easily make Clam chowder?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Clam chowder
A delicious starter recipe from United States cuisine. Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil...
Ingredientes
- 1½ kg Clams
- 50g Butter
- 150g Bacon
- 1 finely chopped Onion
- sprigs of fresh Thyme
- 1 Bay Leaf
- 1 tbls Plain Flour
- 150ml Milk
- 150ml Double Cream
- 2 medium Potatoes
- Chopped Parsley
Instrucciones
- Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.
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Additional tips for your Clam chowder
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
