Clam Chowder (The Best)

1 октября, 2025 Comfort FoodMain DishesSeafoodSoups and BrothsThe BestWorld Cuisine Автор: admin

Ингредиенты

  • 1 onion, finely chopped
  • 1 small leek, white part only, chopped
  • 3 tbsp butter
  • 3 tbsp unbleached all-purpose flour
  • 2 bottles (236 ml each) clam juice
  • 3 cups (750 ml) milk
  • 2 cups (320 g) potatoes, peeled and diced
  • 3 bay leaves
  • 1 pinch ground nutmeg
  • 1 ½ cups (225 g) corn kernels, blanched (from 2 ears corn)
  • 2 cans (142 g each) small whole clams, drained (discard the juice)
  • 5 oz (140 g) bacon, chopped
  • 20 small fresh clams, cleaned
  • ¼ cup (60 ml) water
  • 2 tbsp chives, finely chopped

Инструкции

  1. In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly.
  2. Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly. Simmer over medium heat for 20 minutes or until the potatoes are tender. Add the corn and cook 2 minutes longer. Remove from the heat. Add the canned clams. Season with salt and pepper. Let sit at least 15 minutes before serving. Remove the bay leaves.
  3. Meanwhile, in a skillet over medium heat, cook the bacon until golden but still tender. Drain the bacon on paper towel. Keep 1 tbsp (15 ml) of the bacon fat in the skillet. Add ¾ of the bacon to the soup.
  4. In the same skillet, toss the fresh clams with the hot bacon fat. Add the water. Cover and bring to a boil. Cook for 3 to 5 minutes or until the clams have opened. Remove the clams from the liquid (discard any clams that have not opened).
  5. Divide the soup among four bowls. Garnish with the fresh clams and remaining bacon. Sprinkle with the chives. Delicious served with crackers.

Clam Chowder (The Best)

Теги: Egg-free Nut-free

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