Clam Chowder

Clam Chowder

This week for the fourth installment of this culinary blog I invite you to explore a typical American recipe: Clam Chowder.

 

 

This recipe comes originally from the north-east coast of the United States and more specifically from New England. However sometimes it is a little over cooked, sometimes with variations. As in the examples Manhatan Clam Chowder in which there will be tomato or the San Francisco Clam Chowder in which you find a hint of Tabasco sauce.

Let’s go to the recipe of the New England Clam Chowder.

 

Preparation Time: 1:30

Ingredients: (for 4 people)

  • vert-de-vin-clam-chowder (2)4 large balls of bread (they used plates) Book crumbs
  • 270 grams of clams (personally I cook with 50% of ‘palourdes clams’ and 50% clams)
  • 150 grams of potatoes
  • 50 g flour
  • 70 grams of carrots
  • 250 ml light cream
  • 15 cl of white wine
  • 90 g onions
  • 80 grams of celery
  • 85 g butter (15 gr for bread)
  • 250 ml of milk
  • 2 slices of bacon
  • 1 clove of garlic
  • 4 sprigs of parsley
  • 30 grams of chives or green onions
  • Salt and pepper
  • 2 bay leaves
  • Thyme

Preparation of the recipe:

vert-de-vin-clam-chowder (3)

  1. To open the clams in a pan, filter and reserve the juice (or maybe do like in the U.S. and use canned clams). Be careful not to overcook them too much! So when they open remove from heat and remove the juice.
  2. Heat the butter in a large saucepan over medium heat
  3. Finely chop the onion, bacon, wing, carrots, potatoes and celery and add them to the pan.
  4. Stir in the flour (stir often)
  5. Add the white wine and clam juice in vegetables (depending add water)
  6. Cut the potatoes into small cubes
  7. Add the thyme, bay leaf, parsley, chives (or scallions), cream and potatoes in the pan. Bring to a boil (stir constantly). Normally content to thicken.
  8. Adjust seasoning (salt & pepper)
  9. Crush a few cubes of potatoes against the wall with a spoon.
  10. Add clams (if canned leave good 4 minutes to cook, so they are fresh and therefore at this stage already cooked leave 2 minutes)
  11. Place over low heat time to prepare bread. If you do not use bread as a container go directly to step 13 and use a wand.
  12. Take the balls of bread by cutting open the top so as to make mini pot (by the way: the word “chowder” has its origin in the word pot / kettle)
  13. Dig them to remove the bread.
  14. Cut into cubes.
  15. In a large skillet place the butter. When it starts to melt add the bread cubes and let until it begins to toast. Remove the
  16. Pour the soup into the bread, making sure that some shells stand
  17. Stir in bread boilers small bread cubes previously prepared.
  18. You have arrived at your sentences, up to the tasting!

 

vert-de-vin-egia-tegia-poirmeur-24Wine & Food Pairing Tips: What to drink with a Clam Chowder? 

 

Bon appetit!

 

Jonathan Choukroun Chicheportiche

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