Ingredients with Measurements:
- 2 cans of chopped clams (6.5 oz each)
- 1 cup of sliced mushrooms
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. Drain the clams and reserve the juice.
2. In a large pot, melt the butter over medium heat.
3. Add the mushrooms, onion, and garlic. Cook until the vegetables are soft, about 5 minutes.
4. Add the flour and stir until the vegetables are coated.
5. Gradually add the chicken broth and reserved clam juice, stirring constantly.
6. Add the thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
7. Add the clams and heavy cream. Simmer for another 5 minutes.
8. Serve hot, garnished with chopped parsley.
30 minutes
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 311
- Fat: 24g
- Carbohydrates: 11g
- Protein: 12g
- Sodium: 1013mg
Substitutions for ingredients:
- Button mushrooms can be substituted for sliced mushrooms.
- Vegetable broth can be substituted for chicken broth.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add diced potatoes for a heartier soup.
- Use bacon instead of butter for a smoky flavor.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Be sure to stir constantly when adding the flour to prevent lumps.
- Use fresh herbs instead of dried for a brighter flavor.
- Don't overcook the clams or they will become tough.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread or oyster crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or clam juice to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Clam chowder is a traditional New England dish that dates back to the early 18th century.
Flavor profiles:
- This soup has a creamy, savory flavor with a hint of sweetness from the clams.
Serving suggestions:
- Serve this soup as a comforting meal on a chilly day.
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