CLAM CHOWDER

 

I want to tell you how to prepare a delicious and easy clam chowder, it is a recipe inspired by the clam chowder served at the Fisherman’s Warf in San Francisco and which is originally from New England.

My version is a little lighter than the original, but it retains the same essence, every time I prepare it I teleport to San Francisco and imagine myself savoring it there in front of its bay.

Let’s go back to the soup, it is a dish that is made very quickly and for which few ingredients are needed.

 

The quick version of this “clam chowder” is made with clams in can

 

The main ingredient is the clams. In my quick and easy version, I use canned ones, but you can use fresh clams. In that case, you will need more foresight and a little more time to clean them properly.

This clam soup is characterized by being creamy, and this is achieved by adding cream, and it is also achieved by adding starch to the broth to thicken it.

I added evaporated milk and a tablespoon of tapioca starch. This way, the broth thickens and you get a denser texture.

 

 

The other essential ingredient in this soup is smoked bacon, it is what gives it the flavor counterpoint, it is what we call here a “surf and mountain”, clams and bacon in the same dish.

In addition to flavor, bacon provides fat, and makes this recipe perfect for a keto diet, because the resulting dish is low in carbohydrates and high in fat.

Although the fact that it provides few carbohydrates derives from my version, since the original recipe does contain a greater amount of starches thanks to the potato, which is an ingredient that never missing.

I’ll tell you in advance that my version doesn’t have it, I sincerely believe that without it the soup is delicious and doesn’t need it, but I can think of a way to substitute it if you really want more elements in the dish.

 

This clam chowder is a surf and turf, clams and bacon with a fish base.

 

As you may have seen in some of my recipes, a good substitute for potatoes is white turnips, their texture is similar, but nutritionally speaking it has some advantages, it is low in carbohydrates and its flavor is quite neutral.

For that reason I encourage you to add it if you want a more complete soup, to add it, last time I didn’t add it, but I have done it on other occasions and the result is very good.

This soup, as I said before, is easy to improvise, it has few ingredients and the result is a dish with a lot of flavor and very appetizing, especially when the weather is cold and we want to have something comforting.

I usually prepare many soups in winter, this is one of them, but there are many more, my spicy chicken and mushroom soup, or a delicious cuttlefish and artichoke soup, which you might be interested in knowing, I promise I will share it soon.

Having a repertoire of soups to prepare at this time of year is great, because both at noon and at night something warm is appreciated and gives a feeling of well-being, something we should always look for with food.

Food nourishes us, but it should also bring us well-being, it should make us feel good.

 

This clam chowder is comforting and brings us well-being.

 

What am I looking for in a soup?

• That it is nutritious
• That it is comforting
• Easy to prepare
• With few ingredients

How is this soup prepared?

When you look for flavor in any stew, you start with a sauté, in this case onion, celery, and bacon. Next, add the clam broth and then the fish stock.

Now it’s time to thicken the sauce. Mix the evaporated milk or liquid cream with the cold tapioca starch and add it to the stew.

It’s important to let it cook for a few minutes to thicken. Then add the canned clams and stir a few times.

Finally, add the pepper and thyme. It usually doesn’t need salt. Taste and if you think it needs it, add it to your liking. The soup is ready. The aroma it gives off will captivate you. Try this recipe and tell me about it.

 

I leave you the detailed recipe below, I hope you like it. 😉