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Clam Chowder

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: American

Description

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.


Ingredients

Scale
  • 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)
  • salt
  • freshly black pepper to taste

Instructions

  1. In a skillet melt 2 tbsp butter then brown the bacon
  2. Add the onions into the skillet then sauté until the onions sweat.
  3. Add the potatoes and stir for 2 minutes, add 1 cup of clam stock then simmer until potatoes are tender.
  4. 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.
  5. Season with salt and freshly ground black pepper.