If you love clams, then you will love this recipe. Personally, I don’t usually eat fish based soups, I find them very fishy by the next day. I make soups by the vat to last a few days as a filler for our always hungry family.
But this recipe is from my friend Marion, she is a flight attendant for Air France and she brings home clams directly from Boston, and they have no smell, just yumma goodness.
If I make this recipe, you can use local clams, just try to find the freshest you can, if not there is always the canned alternative.
How to make Boston Clam Chowder
What is Boston Clam Chowder? Clams in a creamy broth, served as a soup and the recipe originating from the Boston area of the USA.
- 3 kilo clams cooked in vegetable or fish soup base, then cleaned = 300 grams of clam meat (or buy the canned version)
- 500 grams of bacon (no salt needed as this are already salty)
- 6 potatoes peeled and cubed
- 4 large onions diced
- 2 large shallots diced
- 4 large garlic cloves crushed
- 500 ml of milk
- 50 grams butter
- 500 ml cream
- 2 bay leaves
- pepper to taste
- 1-2 tablespoons of fish sauce
- First boil your clams in vegetable or fish stock or bouillon until they open. Take out the meat and set aside in a large bowl, Save the broth to add into the soup at the end.
- In a large soup pot big enough to hold all your ingredients, brown your bacon and set aside the meat in your separate bowl
- Add the onions, shallots and garlic to the drippings, cook until translucent on medium stirring occasionally and then set them aside in the same large bowl
- Next add in your butter and sauté your potatoes for a few minutes
- Put everything back into the pot from your large bowl and add in the remaining broth, pepper, bay leaves, and bring to a boil.
- Add in your milk and cream and bring to boil stirring occasionally
- Lower the temperature to a medium-low, cover and continue cooking for an hour, checking and stirring occasionally
- serve with warm bread and fresh parsley on top