Who doesn’t love a warm, hearty bowl of soup on a chilly day? And when it comes to soups, there’s nothing quite like a classic clam chowder. Whether you’re a fan of the creamy New England style or the tomato-based Manhattan version, this seafood soup is a favorite among many.
CLAM CHOWDER SOUP
First up, we have a recipe from Alicia’s Delizioso World that will make your taste buds sing. Here’s what you’ll need:
- 1 pound of fresh clams
- 1 cup of chopped onion
- 1 cup of chopped celery
- 2 cups of diced potatoes
- 3 cups of water
- 2 cups of milk
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- Salt and pepper to taste
Now let’s get cooking:
- Start by washing the fresh clams thoroughly in cold water.
- In a large pot, bring 3 cups of water to a boil and add the clams. Cover and cook for about 5-10 minutes, or until the clams open up. Remove from heat and let cool.
- Strain the clam juice into a separate pot and add the chopped onion, celery, and diced potatoes. Cover and let simmer for about 15 minutes, or until the vegetables are tender.
- In a separate pan, melt the butter and whisk in the all-purpose flour to create a roux. Slowly add in the 2 cups of milk, whisking constantly to avoid clumps.
- Add the milk mixture to the pot of vegetables and stir well.
- Remove the clams from their shells and chop them into bite-sized pieces. Add the chopped clams to the pot and stir well. Add salt and pepper to taste.
- Let the soup simmer for about 10-15 more minutes to allow the flavors to meld together.
- Serve hot with some oyster crackers on top!
Now, onto the Manhattan style clam chowder. This recipe comes from Culinary Adventure and has a slightly different twist:
BOSTON CLAM CHOWDER SOUP
Here’s what you’ll need:
- 1 pound of fresh clams
- 1 cup of chopped onion
- 1 cup of chopped celery
- 2 cups of diced potatoes
- 3 cups of chopped tomatoes
- 3 cups of fish stock or water
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
Here’s how to put it all together:
- Just like with the New England version, start by washing the fresh clams in cold water.
- In a large pot, heat up the olive oil and add the chopped onion, celery, garlic, and dried thyme. Sautee for about 5 minutes, or until the vegetables are soft.
- Add the diced potatoes, chopped tomatoes, and bay leaf. Stir well to combine.
- Add the fish stock or water and bring to a boil. Cover and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the clams to the pot and let them cook for about 5-10 minutes, or until they open up.
- Remove the clams from their shells, chop them into bite-sized pieces, and add them back into the pot. Season with salt and pepper to taste.
- Let the soup simmer for a few more minutes so that all of the flavors meld together.
- Serve hot with some crusty bread on the side!
Whichever version of clam chowder you prefer, it’s the perfect way to warm up on a cold day. So put on your apron and get to cooking!
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