New England-Style Clam Chowder is a hearty soup full of rich and creamy goodness. It can be enjoyed anytime of the day and usually served with bread (Croutons). The pieces of clams, potatoes and vegetables makes it chunky and fun to eat, instead of just sipping down some creamy soup. This New-England Clam Chowder with its component appears to be the perfect and well balanced dish any day.
- Canned clams with juice -480 lt
- Water or fish stock -approx. 480 lt
- Potatoes, small dice -240 g
- Salt pork, small dice -120 g
- Whole butter -30 g
- Onions, small dice -220 g
- Celery, small dice -120 g
- Flour -60 g
- Milk -480 ml
- Heavy cream -120 ml
- Salt and pepper -To taste
- Tabasco sauce -To taste
- Worcestershire sauce -To taste
- Fresh thyme -To taste
- Fresh herbs – As needed for garnish
- Croutons, sautéed in oil -As needed for garnish
- Slab bacon, julienne, cooked -As needed for garnish
- Drain the clams, reserving both the clams and their liquid. Add enough water or stock so that the total liquid equals 1½ quarts (1.4 liters).
- Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.
- Render the salt pork with the butter. Add the onions and celery to the rendered fat and sweat until tender but not brown.
- Add the flour and cook to make a blond roux.
- Add the clam liquid to the roux, whisking away any lumps.
- Bring to a simmer and cook for 30 minutes, skimming as necessary.
- Bring the milk and cream to a boil and add to the soup.
- Add the clams and potatoes, and season to taste with salt, pepper, Tabasco sauce, Worcestershire sauce and thyme. Return to a simmer for 3 to 5mins
- Garnish each serving with fresh herbs, croutons and cooked bacon.
Contact Dainess Chef’s School on:
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