New England clam chowder recipe
Clam chowder might seem like an intimidating dish, but as soon as you've cooked it once you'll want to eat it again and again. This New England clam chowder soup recipe is creamy and hearty – and doesn't take a lot of effort to make.
This recipe is from Phaidon's new title America: The Cookbook.
Ingredients
- 4 slices thick-cut bacon, cut into lardons
- 1 large onion, diced
- 2 tbsp plain flour
- 4 medium waxy potatoes, diced
- 720 ml fish or chicken stock
- 355 ml whipping cream
- 24 clams, shucked, with their liquor, cut into pieces if large
- 1 tbsp fresh parsley or chives, minced
- 4 slices thick-cut bacon, cut into lardons
- 1 large onion, diced
- 2 tbsp plain flour
- 4 medium waxy potatoes, diced
- 25.3 fl oz fish or chicken stock
- 12.5 fl oz whipping cream
- 24 clams, shucked, with their liquor, cut into pieces if large
- 1 tbsp fresh parsley or chives, minced
- 4 slices thick-cut bacon, cut into lardons
- 1 large onion, diced
- 2 tbsp plain flour
- 4 medium waxy potatoes, diced
- 3 cups fish or chicken stock
- 1.5 cups whipping cream
- 24 clams, shucked, with their liquor, cut into pieces if large
- 1 tbsp fresh parsley or chives, minced
Details
- Cuisine: American
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- In a heavy-bottomed pot, cook the bacon over medium high heat, stirring frequently, until browned and crisp, about 5 minutes. Drain the bacon on paper towels.
- Add the onion to the bacon drippings and cook, stirring, until the onion has softened, about 5 minutes.
- Stir in the flour. Add the potatoes and stock.
- Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the cream and bring to a simmer.
- Add the clams and reserved bacon and simmer for another few minutes. Season to taste with salt and pepper.
- Serve garnished with parsley or chives.
America: The Cookbook is published by Phaidon; £29.95. Find out more on phaidon.com.
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