Clam chowder

Clam chowder is a classic New England soup that is perfect for a cozy dinner on a chilly night. It’s creamy, flavorful, and loaded with tender clams and chunks of potatoes. In this article, we’ll discuss the history of clam chowder, its variations, and we’ll share a delicious recipe you can make at home.
History of Clam Chowder
The origins of clam chowder are debated, but many historians believe that it originated in the early 18th century in New England, specifically in Massachusetts. The soup was originally made with clams, potatoes, and salt pork, and it was a popular dish among fishermen and sailors due to its hearty and filling nature.
Over time, variations of clam chowder began to emerge. In Rhode Island, clear clam chowder became popular, which is made without the creamy base that is typically used in New England clam chowder. In Manhattan, tomato-based clam chowder was created, which includes vegetables such as carrots, celery, and tomatoes.
Recipe for New England Clam Chowder
Ingredients:

• 6 slices of bacon, chopped
• 1 large onion, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups of water
• 2 cups of clam juice
• 3 large potatoes, peeled and diced
• 1 teaspoon of dried thyme
• 1 bay leaf
• 2 cups of heavy cream
• 2 cans of chopped clams, drained
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the onion, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the water, clam juice, potatoes, thyme, and bay leaf. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer until the potatoes are tender, about 15-20 minutes.
4. Remove the bay leaf and use an immersion blender or a regular blender to puree the soup until it’s smooth.
5. Add the heavy cream and chopped clams. Cook until heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the chowder hot, topped with the crispy bacon.

Variations:

• Rhode Island Clam Chowder: Omit the heavy cream and puree step. Instead, simmer the potatoes, clam juice, water, and thyme until the potatoes are tender. Add the clams and season with salt and pepper to taste.
• Manhattan Clam Chowder: Omit the heavy cream and bay leaf. Add 1 can of diced tomatoes, 1 diced carrot, and 1 diced celery stalk with the onion and garlic. Simmer until the vegetables are tender. Add the clams and simmer until heated through. Season with salt and pepper to taste.

Conclusion:
Clam chowder is a delicious and comforting soup that has been enjoyed for centuries. Whether you prefer the creamy New England style or the clear Rhode Island style, there’s no denying the appeal of this classic dish. Give our recipe a try and enjoy a warm bowl of clam chowder tonight.