Clam Chowder

Clam chowder is a hearty and flavorful soup that features tender clams, potatoes, celery, and onions in a creamy and savory broth. This recipe yields a generous serving for approximately six people, making it ideal for a family meal or a gathering with friends. The combination of herbs and spices, along with the richness of butter and milk, creates a satisfying and comforting dish that will warm you up on colder days. Whether you’re a fan of seafood or simply looking for a delicious and filling soup, clam chowder is sure to please.

INGREDIENTS:

• 8 celery sticks, chopped
• 700g/11⁄2lb onions, chopped
• 1.8kg/4lb red potatoes, diced
• 900g/2lb canned clams with juice
• 3 teaspoons dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 225ml/8fl oz fish bouillon
• 2 teaspoons ground white pepper
• 225g/8oz butter
• 250g/9oz plain flour
• 3 garlic cloves, finely chopped
• 1.2 litres/2pt milk

PREPARATION:

1. In a large heavy saucepan, combine the chopped celery, onions, diced potatoes, canned clams with juice, dried thyme, dried oregano, dried basil, fish bouillon, and ground white pepper.
2. Gently cook the mixture over medium heat for 30–45 minutes, stirring occasionally, until the vegetables and potatoes are soft and the flavors have melded together.
3. In a separate small heavy pan, melt the butter. Add the plain flour and finely chopped garlic, stirring constantly with a wooden spoon for a few minutes until the mixture turns slightly brown. This creates a roux.
4. Combine the roux with the cooked vegetable mixture in the saucepan. Stir well to incorporate the roux into the soup.
5. Add the milk to the pot and continue stirring. Cook the soup for an additional 10 minutes, allowing the flavors to blend and the soup to thicken.
6. Serve the clam chowder hot.

YIELD: This recipe serves approximately six people.

SPECIAL INSTRUCTIONS:

• Ensure that the clams are drained from their juice before adding them to the soup.
• Adjust the seasoning of the soup with salt and additional pepper according to your taste preference.
• For a creamier texture, you can use half-and-half or heavy cream instead of milk.

TIPS:

• Serve the clam chowder with oyster crackers or crusty bread for a delightful accompaniment.
• If fresh clams are available, you can use them instead of canned clams. Simply steam the fresh clams until they open, remove them from their shells, and add them to the chowder.
• Garnish the soup with chopped fresh parsley or chives for added freshness and color.

Clam chowder is a beloved and satisfying soup that combines the natural sweetness of clams with the heartiness of potatoes, celery, and onions. This recipe provides a flavorful and creamy rendition of the classic dish. The combination of herbs and spices, along with the richness of butter and milk, creates a savory and comforting soup that will warm your soul.

Preparing the clam chowder is straightforward, involving cooking the vegetables and clams in a large saucepan until tender. The roux, made with butter, flour, and garlic, adds a velvety texture and depth of flavor to the soup. Combining the roux with the vegetable mixture and adding milk creates a luscious and creamy base.

Clam chowder is perfect for a cozy family dinner or a gathering with friends. It pairs well with oyster crackers or crusty bread, allowing you to savor every spoonful of this delectable soup. Whether you’re a seafood enthusiast or simply enjoy a warm bowl of soup, clam chowder is a comforting and satisfying choice.

Try this recipe for clam chowder and experience the delightful blend of flavors and textures it offers. Enjoy the comforting warmth and richness of this classic soup, and let it become a go-to recipe for those days when you crave a delicious and filling dish.