Ingredients with Measurements:
- 2 lbs of fresh clams
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 2 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Scrub the clams under cold running water and discard any that are open or cracked.
2. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the chopped onion, celery, and minced garlic to the pot and cook until the vegetables are soft and translucent.
4. Add the diced potatoes, chicken or vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
5. Add the clams to the pot and cover with a lid. Cook until the clams have opened, about 5-10 minutes. Discard any clams that do not open.
6. Remove the clams from the pot with a slotted spoon and set aside. Remove the bay leaf from the pot.
7. Using an immersion blender or a regular blender, puree the soup until smooth.
8. Return the soup to the pot and add the heavy cream. Heat over low heat until heated through.
9. Season with salt and pepper to taste.
10. Serve the soup in bowls, topped with the cooked clams, crispy bacon, and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 18g
Substitutions for ingredients:
- Clams can be substituted with canned clams or other seafood such as shrimp or scallops.
- Bacon can be substituted with pancetta or ham.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add diced carrots or corn for extra vegetables.
- Add a splash of white wine to the soup for extra flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- For a thicker soup, add more potatoes or puree the soup for longer.
- For a thinner soup, add more broth or cream.
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 low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a side of crusty bread.
Garnishes:
Garnish the soup with chopped parsley or crumbled bacon.
Pairings:
Pair the soup with a crisp white wine or a light beer.
Suggested side dishes:
Serve the soup with a side salad or garlic bread.
Troubleshooting advice:
If the soup is too thin, add more potatoes or puree the soup for longer. If the soup is too thick, add more broth or cream.
Food safety advice:
Make sure to discard any clams that do not open during cooking. Store leftover soup in the refrigerator for up to 3 days.
Food history:
Clam chowder is a traditional New England dish that dates back to the 18th century.
Flavor profiles:
Sailor's clam chowder is a creamy and savory soup with a briny flavor from the clams.
Serving suggestions:
Serve the soup in bowls with a side of crusty bread and a glass of white wine.
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