Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream
- 2 cans (6.5 ounces each) chopped clams, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Special Equipment Needed:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or regular blender (optional)
Step-by-Step Instructions:
1. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Sprinkle the flour over the onion and garlic and stir to combine. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
3. Gradually whisk in the chicken or vegetable broth and white wine, stirring constantly to prevent lumps from forming. Add the diced potatoes and bring the mixture to a simmer.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth, if desired.
6. Stir in the heavy cream and chopped clams and heat through. Season with salt and pepper to taste.
7. Ladle the chowder into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 455
Fat: 33g
Saturated Fat: 20g
Cholesterol: 142mg
Sodium: 589mg
Potassium: 728mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter version of the chowder.
- If you don't have white wine, you can use chicken or vegetable broth instead.
- You can use fresh clams instead of canned, but you will need to steam them separately and chop them before adding to the chowder.
Variations:
- Add diced bacon or pancetta to the soup pot with the onion and garlic for extra flavor.
- Stir in some chopped cooked bacon or ham at the end for a meatier chowder.
- Add some diced carrots or celery along with the onion for more vegetables.
Tips and Tricks:
- Be sure to drain the canned clams well before adding them to the chowder to prevent excess liquid from diluting the soup.
- Don't overcook the potatoes or they will become mushy and break down in the soup.
- To make the chowder thicker, you can add more flour or use less broth.
Storage Instructions:
Refrigerate leftover chowder in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the chowder gently in a saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chowder in individual bowls with a sprinkle of chopped parsley on top. You can also serve it in bread bowls for a fun twist.
Garnishes:
Chopped fresh parsley, crumbled bacon or pancetta, oyster crackers, sliced scallions, grated Parmesan cheese
Pairings:
Crusty bread, garlic bread, salad, white wine
Suggested Side Dishes:
Roasted vegetables, garlic bread, salad, cornbread
Troubleshooting Advice:
- If the chowder is too thin, you can whisk in a slurry of cornstarch and water to thicken it.
- If the chowder is too thick, you can add more broth or milk to thin it out.
Food Safety Advice:
- Be sure to cook the chowder to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
- Reheat leftover chowder to an internal temperature of 165°F before serving.
Food History:
Clam chowder has been a popular dish in New England since the early 1800s, when it was made with salt pork, potatoes, and clams. The addition of cream and white wine is a more recent variation.
Flavor Profiles:
Creamy, savory, briny, slightly sweet
Serving Suggestions:
Serve the chowder as a main course with a side of crusty bread or a salad. It also makes a great appetizer or starter for a seafood dinner.
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