Name: Clam chowder
Total time: 50 min
Yield: 4 personnes
Cuisine: Américaine
Ingredients: 500 g clams; 1 white onion(s); 2 stalk(s) celery; 450 g potato(es); 5 slice(s) smoked pork belly; 1 leaf(leaves) bay leaf; 500 ml fish stock; 400 ml heavy cream; 350 ml milk; 60 g unsalted butter; 60 g wheat flour

Recipe

50 min Medium

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Servings

4 personnes

Ingredients

Instructions

1Cut the onions, celery, and potatoes into cubes.
2Keep the potatoes in cold water.
3Over medium-high heat in a large pot, cook the diced smoked pork belly until golden.
4Add the celery and onion and cook until the onions are translucent.
5Drain the potatoes and add them to the onions and celery.
6Add the fish stock and the bay leaf.
7Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are tender.
8Add the cream as well as the clams.
9In a pan, melt the butter.
10Add the flour and whisk for about 2 minutes over low heat.
11Pour in the milk and mix until the mixture thickens.
12Pour the resulting roux into the chowder little by little until you reach the desired consistency.
13Serve hot with chopped chives.

About this dish

Clam chowder is an iconic dish of American cuisine, particularly popular in the New England region. This thick, creamy soup is made with clams, potatoes, onions, and celery, often simmered in a broth enriched with cream or milk. The clams bring a distinct marine flavor, while the diced vegetables offer a satisfying texture and a mild taste that balances the saltiness of the seafood. The dish is traditionally thickened with a roux and sometimes enriched with bacon for a smoky note. Served hot, often with crackers or crusty bread, clam chowder is a comforting winter treat, appreciated for its harmonious blend of textures and deep flavors. It is a staple of seafood restaurant menus and American homes, particularly during the colder months.