Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cans of chopped clams, drained (reserve the juice)
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 potatoes, peeled and diced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the chopped onion and minced garlic in the bacon fat until softened, about 5 minutes.
3. Add the drained chopped clams and sauté for another 2 minutes.
4. Pour in the chicken broth and the reserved clam juice. Add the diced potatoes and dried thyme. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth. Return the soup to the pot.
7. Stir in the heavy cream and heat the soup until hot but not boiling.
8. Ladle the soup into bowls and garnish with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 18g
Protein: 12g
Sodium: 890mg
Sugar: 3g
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or ham.
- If you don't have chicken broth, you can use vegetable broth or water.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use canned corn instead of potatoes for a lighter version of the soup.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Be careful when pureeing the soup as it can be very hot. Let it cool down a bit before blending.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- You can make the soup ahead of time and reheat it before serving.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot but not boiling.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with crispy bacon and chopped fresh parsley.
Pairings:
Pair the soup with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the soup with a slice of crusty bread or crackers.
Troubleshooting advice:
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the soup is too salty, you can add more water or chicken broth to dilute it.
Food safety advice:
- Make sure to cook the soup until the potatoes are tender and the soup is hot.
- Store the leftover soup in the refrigerator and reheat it thoroughly before serving.
Food history:
Clam chowder is a traditional New England dish that dates back to the 18th century. It was originally made with fish, but clams became the preferred ingredient over time.
Flavor profiles:
The soup has a rich and creamy texture with a savory and slightly smoky flavor from the bacon. The clams add a briny and seafood flavor to the soup.
Serving suggestions:
Serve the soup as a starter or a main dish with a side salad or bread.
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