CLAM CHOWDER SOUP
I want to tell you how to prepare a delicious and easy clam chowder, it is a recipe inspired by the clam chowder that is served at the Fisherman's Warf in San Francisco and 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 canned clams.
The main one is clams, in my quick and easy version, I use them canned, but fresh clams can be used, in that case you will need more foresight and a little more time to clean them properly.
This clam chowder is characterized by being creamy, and this is achieved thanks to adding cream or cream, it is also achieved by adding starch to the broth to make it thicken.
I added evaporated milk and a tablespoon of tapioca starch, that 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 counterpoint of flavor, it is what we call here a "sea and mountains", clams and bacon in the same dish.
In addition to flavor, bacon adds fat, and makes this recipe perfect on a keto diet, because the resulting dish is low in carbohydrates and high in fat.
Although the fact that it provides few carbohydrates is derived from my version, since the original recipe does contain a greater amount of starches thanks to the potato that is an ingredient that is never missing.
I can tell you that my version does not have it, I honestly believe that without it the soup is delicious and you do not need it, but I can think of a way to substitute it if you really want more elements on the plate.
This clam chowder is a sea and mountain, clam and bacon with a fish background.
As you may have seen in some of my recipes, a good substitute for potatoes is the white turnip, its 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, I didn't add it last time, 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 very tasty and very appetizing dish, 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 soup of cuttlefish and artichokes, which you may be interested in knowing, I promise that I will share it shortly.
Having a repertoire of soups to prepare at this time of year is great, because both at midday 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?
- Make it nutritious
- Make it comforting
- Easy to do
- With few ingredients
How is this soup prepared?
When looking for flavor in any stew, you start with a sauce, in this case with onion, celery and bacon. Then the clam broth and then the fish stock.
Now it's time to thicken the sauce, mix the evaporated milk or the liquid cream with the cold tapioca starch, and add it to the stew.
It is important to let it cook for a few minutes so that it thickens. Then the canned clams are added and it is given a few laps.
At the end the pepper and thyme are added, normally it does not need salt, try and if you think it is necessary, add it to your liking. The soup is ready, the aroma it gives off catches you, try this recipe and tell me.
I leave you the detailed recipe below, I hope you like it. 😉
CLAM CHOWDER SOUP
Learn to prepare a clam chowder in an easy way, it is a very comforting low carb recipe.
- 60 g chopped onion 1/3 cup
- 50 g chopped celery 1 / 3 cup
- 100 g smoked bacon cut into strips
- 1 tbsp tapioca starch
- 1/2 cup liquid cream for cooking Or evaporated milk
- 1 cup fish background Or vegetable or chicken broth
- 100 g white turnip One medium white turnip
- 1 tbsp olive oil
- 1 pinch sea salt Optional
- 1 frame dried fresh thyme
Elaboration step by step
Saute the onion and celery, cut into small pieces with a tablespoon of extra virgin olive oil, season a little to help the onion "sweat" and poke.
Add the bacon in strips.
Add the clam broth.
Then add the fish stock, or vegetable or chicken broth, whichever you prefer.
Mix the evaporated milk or cream with the cold tapioca starch and add it to the soup.
Stir so that all the ingredients are integrated and cook over medium-low heat for about 10-15 minutes. The broth will thicken.
Add the canned clams and cook for 5 minutes.
Just before serving sprinkle with fresh thyme and freshly ground black pepper.
- The original recipe calls for potatoes, if you want you can substitute it for white turnip, it will not change the flavor of the soup, but you add more density to the dish.