New England clam chowder recipe
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Total: 1 h Diners: 4
If there is something that all cultures, nations and countries of the world, including Spain, have in common is that, gastronomically speaking, when the cold is pressing and the days are getting shorter, the best remedy is a good hot soup that comforts the body, soul and spirit.
Coming home from work, putting on that old sweatpants full of tears, overlapping your socks over your pants and curling up in front of a series with a bowl of soup; it’s one of the best pleasures in the world.
In Spain, what we understand by soup is, generally, a proportion to taste of each one of broth + noodles; sometimes adding chunks, ham, chickpeas or hard-boiled egg for example.
Outside our borders, there are a thousand and one different ways to eat soup (10 soups of the world to keep you warm). For example, in addition to the famous French onion soup, in Japan they have ramen; in China, the soup agripicante (curiosity to the song: they finish the soups with a good amount of spicy oil or sesame oil that, aside from what may shock, are very good and give it that Asian flavor so distinguishable); in Russia, the beet Borsh; in Portugal, the cataplana; in the Caribbean, where they have to play with the botijo effect, the Caribbean sancocho; and, one of the best, the British-American (or New England) clam chowder.
The clam chowder, a hearty soup to overcome the post-Filomena cold snap, would be categorized in Spain within the section of creams or purees, since the formula broth + noodles, is replaced by thick broth + clams (except for the Rhode Island and Outer Banks clam chowder that are clear broths).
Yes, this mollusk is the main ingredient in addition to other fixed ingredients such as bacon, potato, onion and leek. You can also add celery or other ingredients that you may fancy. Ah! and if you don’t have much time to cook, you can make the same express version with some good canned clams (taking advantage of their water and all).
Unlike Spanish soups or broths, the clam chowder does have some fixed ingredients that cannot be modified (not like that famous Bangkok soup that has been cooked for 45 years with many and varied ingredients).
How to make clam chowder
Ingredients
. Fresh clams, 1 kg Onion, 1 pc Spring onion, 1 pc Leek, 1 pc Medium monalisa or kennebec potatoes, 3 pc Butter, 50 g Fresh bacon, 100 g Wheat flour, 20 g Cooking cream, 300 ml White wine, 50 ml Water, 50 ml Fresh chives, 15 g Salt, s/s Pepper, s/s
Step 1
Soak the clams in water and salt for at least half an hour so that they release all the sand they may have. In a pan, put the clams together with 50 ml of white wine and 50 ml of water.
Step 2
Separate the meat from the shells, strain and reserve the broth.
Step 3
In a pan, without oil and with medium high heat, fry the bacon until well browned.
Step 4
It will release its own fat. Take it out, pass it through absorbent paper and set aside. Leave the fat in the pan.
Step 5
In the same pan, lower the heat and add the butter. Cut the leek, onion and spring onion into brunoise (small squares), put them in the pan and season with a little salt to sweat and soften. We poach it little by little for 20 minutes until they are transparent and caramelized.
Step 6
Incorporate a teaspoon of flour and cook it.
Step 7
Then pour in the strained broth that the clams have released (and a little water if necessary) and bring to a boil.
Step 8
Incorporate the potato cut into very small squares and cook for 10 minutes over medium-low heat until cooked.
Step 9
Add the cream and adjust the salt and pepper. Cook for 5 more minutes and, just before serving, add the fried bacon and a good amount of fresh chives.
