How¬†to prepare the best clam chowder recipe ever. No, really. Delicious. Organic. And easy.
Despite original from New England, I¬†was in the West Coast, San Francisco (California) when I tasted it for the first time.
Walking along the¬†Fisherman’s Wharf.
Served on¬†sour doughs,¬†typical¬†bread bowls, or not.
What matters is that it was the best clam chowder recipe ever.
Ready to fly through cuisine to the American coast? Let’s go!
Seals on San Francisco’s Fisherman’s Wharf
Ingredients for the best clam chowder recipe ever
2 slices bacon, chopped
1/2¬†onion, finely diced. Better organic.
1 and 1/2¬†tablespoons flour
200¬†ml (11.835us fl oz) canned clams in juice (separate¬†the clams and keep¬†the juice)
240 ml (8.1154us fl oz) clam juice (or clam juice plus homemade¬†seafood stock)
120¬†ml (4.0577us fl oz) water
2 medium sized potatoes, well washed and cut into 2 cm (1/2- inch) cubes. Better organic as well.
120 ml (4.0577us fl oz) cooking cream (heavy cream)
1¬†tablespoon fresh parsley, finely chopped. Organic, of course.
How to prepare the best clam chowder recipe ever. Easy directions.
Here we go!
1. Fry the bacon about 5-7 minutes in a large deep frying pan. Reserve it and keep¬†the fat on the pan to cook the onion.
2. Add the onion to the¬†bacon fat and cook about 5 minutes.
3. Mix in a glass¬†the flour with a bit of the clam juice. Add it to the onion and cook 2-3 minutes more, always stirring the mixture.
4.¬†Slowly add the 240ml clam juice (or clam juice with seafood stock) plus the 120ml water.
5. Add¬†the potatoes and cook slowly until they are tender (about 15 minutes).
6. Add¬†the chopped clams, the heavy cream, the parsley, the fried bacon, salt and pepper.
7. Remove¬†from heat as soon as it starts to boil to prevent the clams get very hard.
If you can’t get a¬†sour dough, the typical bread bowl for this best clam chowder recipe ever, don’t worry. You can¬†serve it on handmade ceramic bowls.
Enjoy this best clam chowder recipe ever!
Thanks in advance for your comments on this recipe. Will you try it?
Texts and images:¬†Cristina Palacios
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