Clam Chowder

Name: Clam Chowder
Cuisine: American
Ingredients: 2.2 lbs fresh clams, soaked and boiled in lightly salted water, meat removed; 2 cups clam boiling water, strained and reserved; 1 onion, chopped; 2 stalks celery, roughly chopped; 1/2 potato, diced small; 2 bay leaves; 1/2 teaspoon sage; 1/2 cup white wine; 3 tablespoons all-purpose flour; 1/4 cup salted butter; Black pepper; Salt; 1 cup fresh milk; 1 cup cooking cream

Matt Matt @eatzikitchen

https://www.facebook.com/baanrakguichai/
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Fresh clams with a chewy texture make the soup sweeter. This recipe is made without a cream soup base, starting with a roux from scratch. We don't like overly thick, heavy cream soups, so we use fresh milk instead. If you prefer it thicker, add more flour. If you want it richer, you can use cream instead of milk. Choose spices you like or use what you have at home.

https://www.facebook.com/baanrakguichai/
Feel free to like and share the page! We'll be traveling around the world together through kitchen runway soon.

Matt Matt @eatzikitchen

https://www.facebook.com/baanrakguichai/
Feel free to like and share the page! We'll be traveling around the world together through kitchen runway soon.

Saved

Ingredients

2.2 lbsfresh clams, soaked and boiled in lightly salted water, meat removed
2 cupsclam boiling water, strained and reserved
1onion, chopped
2 stalkscelery, roughly chopped
1/2potato, diced small
2bay leaves
1/2 teaspoonsage
1/2 cupwhite wine
3 tablespoonsall-purpose flour
1/4 cupsalted butter
Black pepper
Salt
1 cupfresh milk
1 cupcooking cream

Saved

Steps

1

Melt a little butter in a pan. Sauté the onion, bay leaves, celery, and potato until fragrant and translucent. Add sage and black pepper, stir well, then add white wine. Remove from heat and set aside.
2

Melt butter in a pan over low heat. Add flour and whisk quickly to combine with the butter until smooth. Gradually add the reserved clam broth, stirring constantly until the flour dissolves into the broth.
3

If the mixture is still lumpy, strain it or blend it in a blender.
4

Bring the broth to a boil, then add the onion and clams. Season with salt and black pepper.
5

Once it boils again, add fresh milk and cream. After adding the milk and cream, be careful not to let it boil, as the soup will not remain smooth. Heat until just warm and serve immediately.