soup
New England Clam Chowder
One of the most recognizable American soups and useful for seafood category depth.
Duration
55 min
Servings
6
Difficulty
Beginner
Category
soup
Ingredients (13)
- 150 g bacon, diced
- 1 onion, diced
- 2 celery stalks, diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 500 g potatoes, peeled and diced
- 500 ml clam juice or fish stock
- 300 ml milk
- 200 ml cream
- 300 g chopped clams
- 1 bay leaf
- 1 tsp fine salt
- 1/2 tsp black pepper
Preparation (6)
1
Step 1
Cook the bacon in a soup pot until rendered. Remove part of it for garnish if desired.
1. Cook the bacon in a soup pot until rendeheavy_potCook1
2
Step 2
Add onion and celery to the pot and cook until softened, about 5 minutes. Stir in butter, then flour, and cook 1 minute.
5 min2. Add onion and celery to the pot and cookheavy_potCook2
3
Step 3
Add potatoes, clam juice, bay leaf, salt and pepper. Simmer until the potatoes are tender, 15 to 18 minutes.
15 min3. Add potatoes, clam juice, bay leaf, saltheavy_potsimmering3
4
Step 4
Stir in milk and cream and heat gently without boiling.
4. Stir in milk and cream and heat gently wheavy_potCook4
5
Step 5
Add clams and cook 2 to 3 minutes more, just until heated through.
2 min5. Add clams and cook 2 to 3 minutes more,heavy_potCook5
6
Step 6
Adjust seasoning and serve hot, topped with the reserved bacon if using.
6. Adjust seasoning and serve hot, topped wheavy_pottemperar6