Clam chowder is the best thing you can have when you want something traditional, tasty, healthy, and fulfilling.
It is not complicated or difficult to prepare and does not require a lot of time, which makes it the favorite choice and comfort food of most people. With clam mixed with cream, onions, and potatoes, you will be in for a delicious treat, hands down.
Health benefits
Clams have a lot of beneficial nutrients including iron, zinc, magnesium, selenium, and B vitamins.
Ingredients
minced onion: 1/2
Butter: 1 tbsp
dry vermouth: 3 tbsp
heavy cream: 1 cup
can or jar crams in juice: 1
truffle oil (optional): 1/2 tsp
cream of potato soup: 1 can
salt and white pepper
Sugar to taste
sourdough bread bowls (optional)
chopped parsley leaves
How To Make Clam Chowder
- Melt the butter in a saucepan over medium heat.
- Add onions and quick fry for 3-5 minutes or until tender. Remember not to brown them.
- Now, add the vermouth carefully and stir with a wooden spoon.
- Simmer for 3 minutes to half reduce the vermouth.
- Reserve the juice after straining the clams.
- Pour clam juice in the pan and reduce a little. Then, add cream and reduce by half.
- Add salt, white pepper, and sugar to taste.
- Now, add potato soup and simmer.
- Add the clams and let cook until they are warm.
- For seasoning, you may add truffle oil if you like.
- Use the sourdough bowl for serving.
- Garnish with chopped parsley.
Trivia
- There is a bunch of varieties of clam chowder, New England clam chowder being one of the most popular.
- Introduced by some French, British or Nova Scotian settlers in the New York region in 1700s, the New England style of chowder has gained popularity ever since.
However, every state on the East Coast has its own idea and preference of clam chowder. Some of the West Coast states have altered the recipe to suit their taste.