clam chawder recipe
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.
Type de plat dinner, Soup, Soupe
Cuisine American, canadian
- 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.
Keyword clam chawder, clam chawder recipe, clam chawder soup, Soup recipe