New England clam chowder

Clam chowder is an American specialty which is adored throughout the United States although it is most commonly eaten in the New England region, or the states of the North East. It is a soup made from fish and clams, flavoured with bacon and potatoes. There are several variations, depending on the area in which it is made: some add tomato to give more colour, others add milk instead of cream, there are those who like it more soupy and others who prefer it thicker. We suggest here the classic version that we really enjoy and that we are sure you will love too!

Ingredients

  • fish stock 1200 millilitres
  • bay leaves 2 bay leaves
  • white wine 120 millilitres
  • bacon 140 grams
  • onions One onion
  • carrots One carrot
  • thyme 2 teaspoons of dried thyme
  • plain flour 60 grams
  • potatoes 350 grams
  • fresh cream 200 millilitres
  • cod 900 grams Fillets
  • dill To serve
  • clams 500 grams
Information
60 minutes Total time
45 minutes Active time
Serves 4 persons
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Preparation

Make a fish stock, adding white wine and bay leaves. Separately, take a saucepan and brown the bacon: no need to add oil as the fat of the bacon will be sufficient. When the bacon is browned, add the chopped onion, carrot and thyme. Let it cook, stirring, for a few minutes. Then add flour and a ladleful of stock, stir well to avoid lumps, then strain in all the remaining fish stock. When everything begins to boil and thicken, add the diced potatoes. After about twenty minutes, when the potatoes are cooked, remove the pan from the heat and, with a wooden spoon, mash up and dissolve half the potatoes on the sides of the pan. Return to the heat, add the pieces of cod, cream and salt. Finally, add the clams and wait for the heat to open them. Serve the boiling soup immediately.

Tips
If you are not confident of being able to wash the clams well, purging them of any sand residue and removing any that are not alive and healthy, trust your fishmonger to do the job for you.
Trivia
Clam chowder is known by everyone as an American recipe, but not everyone knows that it arrived in New England with the Breton fishermen who emigrated there: so its origins are French! Imagine: this soup is so popular in America that Campbells, the brand of canned food made famous by Andy Warhol, markets a tinned version.

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