How to Make Clam Chowder with Fresh Clams
Clam chowder is a classic New England dish that has been enjoyed for generations. Made with fresh clams, potatoes, and a rich broth, this creamy soup is a warm and comforting meal. Whether you’re a seasoned chef or a beginner in the kitchen, making clam chowder with fresh clams is a rewarding experience. In this article, we’ll guide you through the process of creating a delicious batch of clam chowder that will impress your family and friends.
Ingredients
Before you start, gather the following ingredients:
– 4 pounds of fresh clams
– 1 cup of diced onions
– 2 tablespoons of diced celery
– 2 tablespoons of diced carrots
– 1/2 cup of diced potatoes
– 1/2 cup of all-purpose flour
– 4 cups of chicken or seafood stock
– 1 cup of heavy cream
– 2 tablespoons of unsalted butter
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/4 teaspoon of dried thyme
– 1/4 teaspoon of paprika
– 1 bay leaf
– 2 tablespoons of fresh parsley, chopped (for garnish)
Instructions
1. Begin by cleaning the clams. Rinse them under cold water and remove any beards or debris. Place the clams in a large pot with 2 cups of water and bring to a boil. Cover the pot and cook for about 5 minutes. Remove the clams from the pot and set aside. Discard any clams that do not open during cooking.
2. In a separate pot, melt the butter over medium heat. Add the diced onions, celery, and carrots, and cook until they are softened and translucent, about 5 minutes.
3. Add the diced potatoes to the pot and cook for another 2 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for an additional 2 minutes to create a roux.
5. Gradually add the chicken or seafood stock to the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10 minutes.
6. Add the cooked clams, salt, black pepper, thyme, paprika, and bay leaf to the pot. Cook for another 10 minutes, or until the potatoes are tender.
7. Remove the bay leaf and stir in the heavy cream. Cook for an additional 5 minutes, or until the soup has thickened slightly.
8. Taste the soup and adjust the seasoning if necessary. Remove from heat and let it cool slightly.
9. Using an immersion blender, puree the soup until smooth. Alternatively, you can puree the soup in batches using a blender. Be cautious when blending hot liquids.
10. Return the soup to a low heat and bring it to a gentle simmer. Add the chopped parsley for garnish and serve hot.
Enjoy your homemade clam chowder with fresh clams, and don’t forget to pair it with a slice of crusty bread or some fresh rolls for the perfect meal. Happy cooking!
