Clam Chowder is a type of chowder where it contains clams, potatoes, onions and broth as its main ingredient. This dish is often served in restaurants during Fridays this is due to a custom where Catholics abstain from meat every Friday.
- 500g shelled clams, roughly chopped
- 150g bacon, chopped
- 1 large white onion, finely chopped
- 2 medium sized potatoes, cubed
- 1/2 cup + 2 tbsp butter
- 3/4 cup flour
- 500ml cream
- 500ml clam stock (you can get this from boiling fresh clams)
- freshly black pepper to taste
- In a skillet melt 2 tbsp butter then brown the bacon
- Add the onions into the skillet then sauté until the onions sweat.
- Add the potatoes and stir for 2 minutes, add 1 cup of clam stock then simmer until potatoes are tender.
- In a pot add 1/2 cup butter then add the flour, whisk until it forms into a roux. Add cream and remaining clam juice then slowly bring it to a boil. Lower to simmering heat then add the boiled potatoes and clams, simmer for 5 more minutes.
- Season with salt and freshly ground black pepper.