Clam chowder is a New England regional favorite that’s wonderful flavor has become so popular, it is now an American standard. No matter if you prefer a classic cream-based or the newer tomato-based clam chowders, topped with a handful of oyster crackers, this creamy soup is the perfect food to warm you up on a cold, rainy day no matter where you live.
clam chawder recipe
- 20 clams (1.5 kg)
- 20 g butter
- 2 onions
- 2 white leeks
- 3 tablespoons flour
- 400 g potato
- 50 cl milk
- 20 cl heavy whipping cream
- some Parsley
- some Pepper for taste
- some salt for taste
- Wash the clams under running water, eliminate those that do not close when they collide.
- Place them in a pot with 10 cl of water, open them by cooking them for a few minutes on high heat.Discard those that have not opened.Shell the clams and chop them very roughly.
- Carefully strain the juice and set aside.
- Heat the butter, brown the chopped onions and leek for 10 minutes over low heat.
- Sprinkle with flour and cook for an additional 1 minute.
- Add the potatoes cut into small cubes, moisten with the clam juice.
- Cook for about 20 minutes, until the potatoes are tender.
- Add the milk and cream, heat without cooking, add the clams and adjust the seasoning.
- Serve in bowls with a sprinkle of chopped parsley.