Original New England Clam Chowder
User Reviews
4.7
9 reviews
Excellent
Original New England Clam Chowder
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 kg clams 3kg, fresh
- 450 g potato peeled and finely cubed
- 1 carrot finely diced
- 1 talk celery finely diced
- 1 onion finely diced, golden
- 100 g Bacon finely cubed, or speck
- 250 ml double cream fresh
- 2 bay leaf
- 1 tablespoon thyme fresh
- 2 garlic lightly crushed, cloves
- extra virgin olive oil as needed
- 2 tablespoon parsley finely chopped, fresh
- 1 red chili pepper finely sliced (optional
- kosher salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Soak the clams in a bowl with cold water and kosher salt for an hour. Wash them through afterwards. Heat a large pan over med-heat with the garlic and 2 tablespoon of oil.
- Fold in the clams, cover with a lid and cook for about 5 mins, until the shells open and they release the liquid. Turn the heat off and discard the garlic.
- Once ready, filter the clams liquid and set aside. Remove the clams from their shells and set them aside, use some of the shells for decoration and discard the rest.
- Heat a large pan with 1 tablespoon of oil over med-heat. Add in the carrots, celery and onion, thyme and bay leaves. Saute for 5 mins, stirring occasionally.
- Add in the potatoes and bacon, stir fry for a min, then pour in the clams liquid. Cover with a lid and cook until the potatoes are softened.
- Pour in the double cream, season to taste and bring to a boil. Turn the heat off and discard the bay leaves.
- Blend the mixture until smooth. Transfer back to the pan, add in the reserved clams, sprinkle with parsley and chili and season to taste.
- Stir all ingredients, then divide the chowder among plates and serve with toasted ciabatta.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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