Ingredients with Measurements:
- 2 cans of chopped clams (6.5 oz each)
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 2 cups of corn kernels (fresh or frozen)
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 bay leaf
- 1 tsp 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, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Add the diced potatoes, corn kernels, chicken broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Remove the bay leaf and use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
5. Add the chopped clams, heavy cream, and cooked bacon to the pot. Heat the soup over medium heat until heated through, but do not boil.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 370
Fat: 22g
Carbohydrates: 29g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or ham.
- Instead of chicken broth, you can use vegetable broth or clam juice.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add diced carrots or celery to the soup for extra vegetables.
- Use different types of seafood, such as shrimp or crab, instead of clams.
- Add diced tomatoes or red bell pepper for extra flavor and color.
Tips and tricks:
- If you don't have an immersion blender, you can use a potato masher to mash the soup instead.
- To make the soup thicker, add a roux (equal parts flour and butter cooked together) to the soup before adding the clams and cream.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
Store 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 heated through, stirring occasionally.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Crusty bread or oyster crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Clam chowder is a traditional New England dish that dates back to the 18th century. It was originally made with salt pork, potatoes, and clams, and was a popular dish among sailors and fishermen.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the soup as a main course with crusty bread or oyster crackers on the side.
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