New England Clam Chowder Recipe
Category: Soups & Stews
Servings: 4
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
New England Clam Chowder is a creamy, comforting dish known for its rich, savory flavors. This version combines tender clams, fresh vegetables, and creamy broth in an irresistible blend of textures and tastes. Itβs perfect for a cozy family dinner or as an appetizer to impress your guests. Serve it with a side of crispy bread to soak up every last drop of this delectable chowder.
Ingredients:
Ingredient | Quantity |
---|---|
Clams | 3 kg |
Red onions | 80 g |
Carrots | 80 g |
Celery | 80 g |
Garlic | 2 cloves |
Potatoes | 450 g |
Thyme | 4 sprigs |
Bay leaves | 2 |
Fine salt | to taste |
Heavy cream (liquid) | 250 ml |
Extra virgin olive oil | to taste |
Bread (for serving) | 4 rolls |
Smoked bacon | 100 g |
Instructions:
Step 1: Clean the Clams
Start by preparing the clams. Place them in a large bowl filled with cold water and a handful of coarse sea salt. Let them soak for about an hour to expel any sand and impurities. After soaking, rinse the clams thoroughly under cold running water. Once cleaned, set them aside.
Step 2: Cook the Clams
Heat a large pan over medium-high heat and add a couple of tablespoons of extra virgin olive oil. Peel and crush the garlic cloves before adding them to the pan along with the clams. Cover the pan and cook for about 10 minutes, shaking occasionally, until the clams have opened up. Discard any clams that remain closed. Once the clams have opened, pour the liquid they released into a bowl through a fine mesh strainer to remove any grit. Remove the clams from their shells and set them aside.
Step 3: Prepare the Vegetables
Finely chop the red onions, carrots, and celery. In a large pot, heat a splash of olive oil over low heat. Add the chopped vegetables and cook, stirring occasionally, for about 2 minutes, until they begin to soften.
Step 4: Add the Potatoes
Peel the potatoes, cut them into small cubes, and add them to the pot with the vegetables. Season with salt and continue to sautΓ© for another 2 minutes. Add the thyme and bay leaves for extra depth of flavor. Pour in the clam cooking liquid and enough water to cover the vegetables. Bring the mixture to a simmer, then cook over medium heat until the potatoes are tender, about 15-20 minutes.
Step 5: Blend the Soup
Once the potatoes are fully cooked, remove the bay leaves. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. After blending, return the soup to the pot and check the seasoning. Adjust salt if necessary.
Step 6: Finish the Soup
Add the shelled clams back into the soup along with the heavy cream. Stir to combine and let the soup simmer for another 2-3 minutes to heat through and allow the flavors to meld together.
Step 7: Prepare the Bread
While the soup is simmering, prepare the bread. Cut the tops off of the rolls and hollow out the insides, leaving a sturdy shell. You can save the inner bread for another use or discard it.
Step 8: Serve
Ladle a generous amount of the clam chowder into each prepared bread bowl. Garnish with fresh thyme or chopped parsley if desired. Serve immediately with additional bread on the side for dipping.
Tips:
- For added richness, you can stir in a bit more cream or a knob of butter right before serving.
- If you prefer a thicker chowder, you can mash some of the potatoes directly in the pot instead of blending it entirely.
- The soup can be made ahead of time and stored in the fridge for up to two days. Reheat gently before serving.
This New England Clam Chowder recipe is sure to become a favorite in your home, providing warmth and comfort in every spoonful. The combination of creamy broth, tender vegetables, and fresh clams is the epitome of deliciousness, perfect for cozy nights or special occasions. Serve it in individual bread bowls for a unique and charming presentation that will impress your family or guests. Enjoy!