The classic American dish, clam chowder or New England clam chowder has been known since colonial times. This dish is a simple soup with cream. This dish is also perfect to eat on a cold evening. Read on to learn how to make clam chowder from scratch. If you want to use canned clams, you can skip ahead to section two.
Ingredients
- 1.8 kg fresh mussels, or 0.6 kg canned mussels, chopped, save the juice
- 2 1/2 cups clam stock or bottled clam juice
- 2 slices of bacon, diced
- 1 onion, diced
- 2 tablespoons flour
- 1 sheet bay leaf
- 1/2 teaspoon dry thyme
- 0.45 kg of potatoes, peeled, then cut into cubes
- 3 cups heavy cream or half and half
- 6 tablespoons dry sherry
- Salt and pepper to taste
- Oyster Biscuits
Step
Part 1 of 3: Making Scallop Broth
Step 1. Wash the clams
Rinse fresh clams under cold running water to remove any dirt or grit. You may need to rub the shells with your fingers to clean them completely.
- Look all over the scallops before you cook them. If any scallops open while still raw, throw them away; this indicates that the shells are no longer fresh.
- Some types of scallops may take longer to cook. Check for doneness by examining the shell.
Step 2. Cook the scallops
Bring 2 cups of water to a boil in a large soup pot or dutch oven. Add the scallops, and put the lid on the pot. Cook the clams for 5 minutes, remove the lid from the pan, and stir in the clams, then put the lid back on, and continue cooking for another 5 minutes. The scallops will be cooked when the shell is open.
Step 3. Strain the clam broth
Remove the clams from the pan and set aside in a bowl. Strain the remaining stock using a piece of cheesecloth or a fine sieve to remove any remaining grit. You should be able to get at least 2 1/2 cups of clam stock. If you need more, add more water until it reaches that amount.
Step 4. Finish the scallop preparation
When the clams cool, remove them from the shells. Place on a cutting board and coarsely chop to one bite size. Set aside to add to soup later.
Part 2 of 3: Making the Soup Base
Step 1. Cook the bacon
Place a large saucepan over medium-high heat. Add the bacon strips and cook until the fat is soft and the bacon is crispy. Remove bacon from pan, and set aside. Remove all but 2 tablespoons of bacon fat from the pan.
Step 2. Saute the onions
Reduce the heat under the saucepan to medium. Place the onions in a saucepan and cook until they turn translucent, about 5 minutes. Sprinkle flour over the onions, and cook another minute, stirring until the onions are coated in flour.
Step 3. Add the broth
Pour the broth over the onions. Stir this mixture with a wooden spoon. Turn the heat to medium-high and let the broth boil.
Step 4. Add the potatoes and spices
Place the thyme, bay leaf, and potatoes in a saucepan, and bring the soup to a boil. Reduce the heat to medium, cover the pot, and let the soup simmer until the potatoes are soft, which is about 1/2 hour.
Part 3 of 3: Finishing Soup
Step 1. Pour in the cream and sherry
Stir all the ingredients in the soup. Cover the pot again and let the soup heat up and simmer.
Step 2. Add the scallops and spices
Taste the soup to determine if you need to add salt and pepper, then add a few pinches until it's salty and spicy to your liking.
Step 3. Let the soup sit for a while
Remove the pan from the stove, cover, and let the soup simmer for about 1/2 hour. This is needed to give the soup time to fully combine without overcooking the vegetables or shellfish. Covering the pot will keep the soup warm until it is served.
Step 4. Serve the soup
Spoon the soup into a bowl. Serve with oyster crackers and traditional New England gravy such as Tabasco and Worcestershire.
Tips
- You can replace scallops with cheek scallops.
- Scallops are also known as vongole.
