Ingredients with Measurements:
- 2 lbs fresh clams, scrubbed and rinsed
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Add the clams and cover the pot with a lid.
5. Cook until the clams have opened, about 5-7 minutes.
6. Remove the clams from the pot and set aside to cool.
7. Using an immersion blender, blend the remaining mixture in the pot until smooth.
8. Add the heavy cream and chopped dill to the pot and stir to combine.
9. Season with salt and pepper to taste.
10. Once the clams have cooled, remove the meat from the shells and chop into bite-sized pieces.
11. Add the chopped clams to the soup and stir to combine.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Clams can be substituted with other seafood such as shrimp or scallops.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Add a splash of white wine for extra flavor.
- Use parsley instead of dill for a different flavor profile.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Be careful not to overcook the clams as they can become tough.
- Use fresh dill for the best flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stovetop over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh dill on top.
Garnishes:
- Fresh dill
- Croutons
- Oyster crackers
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer on the stovetop for a few more minutes to reduce.
Food safety advice:
- Make sure to properly clean and rinse the clams before cooking.
- Discard any clams that do not open during cooking.
Food history:
- Clam chowder is a traditional New England dish that dates back to the 18th century.
Flavor profiles:
- Salty
- Creamy
- Herbaceous
Serving suggestions:
- Serve as a starter or main course.
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