Clam Сhowder
Ingredients
- 46 fl. oz. Ocean clam juice
- 51 oz. Can-chopped ocean clams
- 2 cups Frozen corn
- 2 cups Onion chopped
- 2 cups Celery diced
- 4 Idaho Potatoes cut
- 2 cups Onion finely chopped
- 1 quart Heavy cream 36%
- 2 Garnished bouquet:
- 2 Bay leaves
- 1 tbsp. Black peppercorn
- 2 Garlic cloves
- 4 Fresh branch thyme
- Cheesecloth
- 2 tbsp. Cornstarch
- ¼ cup Cold water
Instructions
- Start by preparing the bouquet garnish.
- Combine bay leaf, black peppercorn, garlic, fresh thyme and wrap in a cheesecloth.
- You can skip this step and just add the seasoning separately.
- In a nonstick thick-bottomed pot, sauté onions, celery, and corn for about 7 minutes on low-medium heat.
- Do not wait until the vegetables change color; just sauté them.
- Add garnished bouquet (or separated seasonings), clam juice, and chopped clams.
- Bring to a boil. Cover the pot and simmer for 20 minutes on medium heat, stirring occasionally.
- Add heavy cream, salt, and ground black pepper; go gently and check the taste.
- Simmer for another 20 minutes.
- In a separate cup, combine cornstarch and water until the mixture is consistent and completely dissolved.
- Pour the mixture into the pot and stir gently.
- Cook for another 5 minutes.
Video Guide
Fun Fact:
Though it’s named after New England, food historians believe that Nova Scotians (Canada) first introduced clam chowder. While today it’s thick and hearty, in the 19th and 20th centuries, this soup was quite thin. Today, the New England variety is best known, but there are many other variations of clam chowder.