morsels45

morsels45 said

Clam chowder

Thick, white, and there should be a cracker on top.

Clam chowder
Photo: Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia., Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make clam chowder

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New England

45 minutes · serves 4 · Easy

What you need

  • 1kg clams, or 2 tins with their juice
  • 150g bacon lardons
  • 2 onions
  • 3 potatoes, diced
  • 500ml milk
  • 250ml double cream
  • 2 tbsp flour
  • Thyme and bay
  • Crackers

What you do

  1. 1Steam fresh clams in a splash of water until they open, 4 minutes, then pull the meat out and strain every drop of the liquor through muslin. That liquor is the stock.
  2. 2Render the bacon, then soften the onion in the fat.
  3. 3Flour in for 2 minutes, then the clam liquor and milk gradually, whisking.
  4. 4Potatoes in, simmered 15 minutes until soft enough to crush against the side.
  5. 5Cream and clams in at the very end, warmed only. Boil them and they turn to rubber. Crackers crumbled on top.

From tins

30 minutes · serves 4 · Very easy

What you need

  • 2 tins clams
  • 100g bacon
  • 1 onion
  • 3 potatoes
  • 400ml milk
  • 200ml cream
  • Flour
  • Thyme

What you do

  1. 1Bacon, onion, flour, then the clam juice and milk.
  2. 2Potatoes 15 minutes.
  3. 3Cream and clams off the heat.