Clam Chowder

Clam Chowder is a thick soup made with clams. It is a traditional American dish. More precisely, it is a New England dish. In New England, clams are readily available and can be found in abundance along the coast. I brought this delicious recipe home with me after our vacation in the area. Since we don’t have an ocean nearby, I used frozen clams. You can read about our vacation in Cape Cod here 

Ingredients

• 1 medium onion

• 2 celery stalks

• 75 g butter

• 1/2 cup flour (60 g)

• 4 cups fish broth (960 ml) *Can be replaced with chicken broth or water

• 1 1/2cups 18% cream (360 ml)

• 3 medium potatoes

• 3 cups frozen, thawed and finely chopped clams

• 1 tsp fresh or dried cumin

• Salt and pepper to taste

Steps

1. Melt the butter in a deep skillet

2. Add the finely diced onion and celery and sauté until golden

3. Add the flour and stir until well combined

4. Gradually pour in the broth, stirring constantly, until the mixture comes to a boil

5. Add the cream and cook for 2 minutes, stirring constantly

6. Add the diced potatoes and cook for about 10 minutes, stirring constantly, until the potatoes are tender

7. Add the clams and cumin, season with salt and pepper, and cook for 1 more minute

• Clam chowder is best served immediately after cooking, as it thickens over time