Clam Chowder Soup Boston

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:

1. Start by washing the fresh clams thoroughly in cold water.
2. 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.
3. 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.
4. 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.
5. Add the milk mixture to the pot of vegetables and stir well.
6. 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.
7. Let the soup simmer for about 10-15 more minutes to allow the flavors to meld together.
8. 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:

1. Just like with the New England version, start by washing the fresh clams in cold water.
2. 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.
3. Add the diced potatoes, chopped tomatoes, and bay leaf. Stir well to combine.
4. 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.
5. Add the clams to the pot and let them cook for about 5-10 minutes, or until they open up.
6. 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.
7. Let the soup simmer for a few more minutes so that all of the flavors meld together.
8. 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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