← All recipes

🍽️ Your Creamy American-Style Clam Chowder

585 kcal · 30 min · 4 servings

Ingredients

• 500 g quahog clams
• 500 g floury potatoes
• 1 onion
• 2 celery stalks
• 50 g breakfast bacon
• 2 tbsp butter
• 2 tbsp flour
• 350 ml milk
• 150 g whipping cream (30%)
• 1 tsp thyme
• 1 tbsp fresh chopped parsley
• salt
• pepper (freshly ground)

Instructions

1. 1. Rinse the clams under running water.
2. 2. Place the clams in a pot.
3. 3. Pour about 200 milliliters of water over the clams.
4. 4. Cover the pot with a lid.
5. 5. Heat the pot over high heat.
6. 6. Cook the clams for 3 to 5 minutes.
7. 7. Shake the pot occasionally.
8. 8. Remove the pot from the heat as soon as the shells have opened.
9. 9. Discard any clams whose shells are still closed.
10. 10. Strain the cooking liquid through a fine sieve into a bowl.
11. 11. Peel the potatoes.
12. 12. Wash the peeled potatoes.
13. 13. Cut the potatoes into small cubes.
14. 14. Fill a pot with salted water.
15. 15. Add the potato cubes to the salted water.
16. 16. Boil the potatoes for about 15 minutes.
17. 17. Wash the onion and celery stalks under running water.
18. 18. Remove the outer leaves and the end of the celery stalks.
19. 19. Peel the onion.
20. 20. Finely dice the onion.
21. 21. Finely dice the celery stalks.
22. 22. Cut the bacon into strips.
23. 23. Melt the butter in a large pot.
24. 24. Add the bacon to the melted butter.
25. 25. Fry the bacon together with the onion.
26. 26. Add the celery to the bacon and onions.
27. 27. Fry the onion and celery along with the bacon.
28. 28. Sprinkle the flour over the vegetable mixture.
29. 29. Stir the flour in while the mixture turns light brown.
30. 30. Pour the milk into the pot.
31. 31. Pour the strained clam broth into the pot.
32. 32. Pour 200 milliliters of water into the pot.
33. 33. Bring the soup to a boil.
34. 34. Let the soup simmer for about 15 minutes.
35. 35. Drain the cooking water from the potatoes.
36. 36. Take half of the cooked potatoes.
37. 37. Mash this half of the potatoes well with a fork.
38. 38. Add the mashed potatoes to the soup.
39. 39. Add the remaining potato cubes to the soup.
40. 40. Add the opened clams to the soup.
41. 41. Heat the soup briefly until it is warm.
42. 42. Stir the cream into the soup.
43. 43. Add the thyme to the soup.
44. 44. Add the parsley to the soup.
45. 45. Season the soup with salt.
46. 46. Season the soup with pepper.
47. 47. Fill the finished soup into bowls.
48. 48. Serve the soup directly.

Nutrition per serving

• kcal: 585
• Protein: 27 g · Fett/Fat: 31 g · Carbs: 47 g