New England Clam Chowder
Ingredients
- 500 gClam (shucked and roughly chopped)
- 150 gSmoked lardons (small batons)
- 400 gPotato (cut into 1cm cubes)
- 1 pcOnion (finely minced)
- 2 pcApium graveolens (finely diced)
- 40 gUnsalted butter
- 30 gWheat flour
- 400 mlWhole milk
- 200 mlCream
- 1 pcThyme (whole sprig)
- 1 pcBay leaf
- 1 pinchBlack pepper ground
- 250 mlClam juice
Method
A thick and creamy soup where smoky bacon meets briny clams. Tender potatoes and cream provide a velvety texture that perfectly coats the palate.
- 1
In a large pot, brown the bacon until crispy. Add the butter, then the minced onion and celery. Sauté until the vegetables are tender and translucent.
- 2
Sprinkle the flour over the fatty vegetables (singer). Cook for 2 minutes while stirring to cook the roux. Gradually pour in the clam juice and milk while whisking to obtain a smooth base. The sauce should start to coat the spoon.
- 3
Add the finely diced potatoes, thyme, and bay leaf. Simmer on low heat. The potatoes are ready when they easily mash under the pressure of a fork.
- 4
Stir in the cream and clam meat. Heat without boiling to avoid toughening the shellfish. Adjust seasoning with pepper. The consistency should be rich and creamy.
Frequently asked questions
How do you get this dish right?
- Do not salt before the end: clam juice and bacon are already very salty.
- If the soup is too thin, mash a few potato cubes against the sides to release starch.
How long does this dish keep?
Keep for 48h in the fridge. Reheat gently in a saucepan without boiling to preserve the clams' texture.
