Clam Chowder
“A creamy soup made with clams, potatoes, and onions.”
Clam
Potato
Onion
Celery
Cream
ButterWhere it comes from
Clam chowder is a popular dish in New England, with its roots tracing back to early fishermen who needed hearty meals.
On the Palate
How it's made
5 steps · Show ↓30 min active
How it's made
5 steps · Show ↓- 15 min
In a large pot, melt butter over medium heat. Add diced onions and celery, sautéing until they are soft and translucent, releasing a sweet aroma.
- 25 min
Add diced potatoes to the pot, stirring them into the onion and celery mixture. Pour in enough water to just cover the potatoes, then bring to a gentle boil.
- 310 min
Reduce heat and simmer until the potatoes are tender, about 10 minutes. The broth should start to thicken slightly from the starch of the potatoes.
- 45 min
Add clams and their juice to the pot, stirring gently. Pour in cream and season with salt. The chowder should be creamy and rich, with a briny scent from the clams.
- 55 min
Continue to simmer for another 5 minutes, stirring occasionally, until the chowder is heated through and flavors meld together.
