How to make Boston Clam Chowder
What is Boston Clam Chowder? Clams in a creamy broth, served as a soup and the recipe originating from the Boston area of the USA.
- 3 kilos clams cooked in vegetable or fish soup base, then cleaned = 300 grams of clam meat (or buy canned)
- 500 grams of bacon
- 6 potatoes peeled and cubed
- 4 large onions diced
- 2 large shallots diced
- 4 large garlic cloves crushed
- 500 ml of milk
- 50 grams butter
- 500 ml cream
- 2 bay leaves
- pepper to taste
- 1-2 tablespoons of fish sauce
- First boil your clams in vegetable or fish stock or alternatively bouillon until they open. Take out the meat and set aside in a large bowl, Save the broth to add into the soup at the end.
- In a large soup pot big enough to hold all your ingredients, brown your bacon and set aside the meat in your separate bowl
- Add the onions, shallots and garlic to the drippings and then set aside in the same bowl
- Next add in your butter and saute your potatoes
- Put everything back into the pot from your large bowl and add in the remaining broth, pepper, bay leaves, and bring to a boil.
- Add in your milk and cream and bring to boil stirring occasionally
- Lower the temperature to a medium -low, cover and continue cooking for an hour, checking and stirring occasionally
- serve with warm bread and fresh parsley on top