Clam Chowder

Clam Chowder

This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 slices bacon, chopped, fried crispy
  • 1 carrot, halved and sliced
  • 2 stalks import celery, finely diced
  • 1 onion, finely diced
  • 4 tablespoons all purpose flour
  • 2 cups chicken or vegetable stock, fresh or from powder
  • 1-2 cups canned chopped clams, see Step 1
  • 1 bay leaf
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 750 grams potatoes
  • 2 cups milk
  • 1 cup whipping cream
  • fresh cilantro, chopped, for garnish

Instructions
 

  • The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  • Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  • Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  • Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  • Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.

Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.
Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.
This recipe for Clam Chowder is from Natasha's Kitchen.
  1. I made this on 16 Nov 2017 and it is perfect even though I did make a few changes due to availability of items. I used 2 1/4 cups of oyster meat with liquid in place of clams, and used evaporated milk in place of the cream and milk. Excellent flavor and consistency. Well liked by the Thai family as well. On my Go-To list of chowders!

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