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Finished and plated dish: New England Clam Chowder
Fotografía del plato terminado: New England Clam Chowder
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New England Clam Chowder

Por Álvaro (RecetAI)•Actualizada recientemente
USA (Boston/New England)
Dive in and Enjoy, Taste of Family, Romantic Dinner
High ProteinTraditional
  • 4
    servings
  • 675 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Fresh or canned clams in natural juice (undrained)

    600 g

  • Fresh clam broth or white fish fumet

    500 ml

  • Heavy whipping cream (35% fat)

    350 ml

  • White potatoes (peeled and diced)

    400 g

  • Smoked bacon (pancetta) cut into cubes

    150 g

  • Sweet onion

    1 unit

  • Fresh celery stalks

    2 units

  • Wheat flour

    3 cucharadas

  • Unsalted butter

    2 cucharadas

  • Fresh thyme, salt, and black (or white) pepper

    Al gusto

Utensils needed

    About this recipe

    The standard-bearer of the American Northeast, originally conceived by French and British sailors in the 18th century to endure the Atlantic winters.

    Unlike its Manhattan cousin, the 'New England' style Clam Chowder worships thickness and dairy purity.

    It is a brothy, unctuous, and comforting stew; built on a base of crispy bacon that provides a subtle smoky flavor, tender potatoes, heavy cream, and, of course, a generous amount of ocean clams whose broth seals the potage with an unmistakable kiss of the sea.

    Instructions

    1
    Step 1

    Step 1

    If using fresh clams: In a saucepan with a small glass of water or white wine, boil them for 5-7 minutes until they all open. Remove them from their shells, chop them roughly, and CRUCIALLY, filter and incorporate the oceanic broth they released into the half liter of main broth.

    You will need:

    600 gFresh or canned clams in natural juice (undrained)500 mlFresh clam broth or white fish fumet
    2
    Step 2

    Step 2

    The Smoky Foundation: In a large, heavy-bottomed pot over medium heat, fry the raw bacon cubes allowing them to release their fat slowly until they are brutally rendered and crispy. Using a slotted spoon, remove only the crispy bacon cubes leaving them to rest on paper, and keep the precious melted fat in the pot.

    You will need:

    150 gSmoked bacon (pancetta) cut into cubes
    3
    Step 3

    Step 3

    The Maritime Roux: Add the butter to the hot fat in the pot and melt it. Incorporate the finely chopped onion and celery, sweating them for about 5 minutes until tender. Immediately sprinkle the 3 tablespoons of flour over the vegetables, stirring frantically for 1-2 minutes to cook the flour and form a light paste (Roux).

    You will need:

    2 cucharadasUnsalted butter1 unidad medianaSweet onion2 ramasFresh celery stalks3 cucharadasWheat flour
    4
    Step 4

    Step 4

    Pour the clam broth over this paste. Whisk bravely with a wire whisk or spatula to avoid lumps forming. Allow it to come to temperature and thicken visibly, forming a dense seafood sauce.
    5
    Step 5

    Step 5

    Add the thick cubes of peeled white potato and the fresh thyme. Lower the heat, partially cover, and let simmer with a gentle boil cooking the potato in that thick broth for 15 to 20 minutes, or until the potato easily falls apart when pressed against the pot with a fork.

    You will need:

    400 gWhite potatoes (peeled and diced)Un par de ramitasFresh thyme, salt, and black (or white) pepper
    6
    Step 6

    Step 6

    The Glacier White: Interrupt the boil by lowering the heat power to the minimum (preventing the cream from boiling intensely so it doesn't curdle). Add the chopped clam meat and the whole Heavy Cream, stirring to create an intensely white, comforting ocean.

    You will need:

    350 mlHeavy whipping cream (35% fat)
    7
    Step 7

    Step 7

    Let the whole mixture temper at low power for 5 minutes so the clam sets and expands its umami flavor into the fat content without becoming elastic or tough. Adjust with salt (careful, the bacon and the sea are salty) and generous crushed black pepper.

    You will need:

    Al gustoFresh thyme, salt, and black (or white) pepper
    8
    Step 8

    Step 8

    The Serving Ritual: Serve overflowing ladles of the thick, steaming cream in rustic bowls (or traditionally, inside large hollowed-out round sourdough bread loaves, the famous 'Bread Bowls'). Crown each with a Spartan rain of the bacon crisps you reserved at the beginning. Serve with crispy oyster crackers.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de New England Clam Chowder, con ingredientes: Fresh or canned clams in natural juice (undrained), Fresh clam broth or white fish fumet, Heavy whipping cream (35% fat), White potatoes (peeled and diced), Smoked bacon (pancetta) cut into cubes.

    Composición final humorística de New England Clam Chowder con Fresh or canned clams in natural juice (undrained), Fresh clam broth or white fish fumet, Heavy whipping cream (35% fat), White potatoes (peeled and diced), Smoked bacon (pancetta) cut into cubes
    Imagen final de la receta New England Clam Chowder, ingredientes: Fresh or canned clams in natural juice (undrained), Fresh clam broth or white fish fumet, Heavy whipping cream (35% fat), White potatoes (peeled and diced), Smoked bacon (pancetta) cut into cubes

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