Classic creamy clam chowder with the mild flavor of clams, potatoes, celery, and onions. In this version, I present a balanced approach between more traditional variations (creamy New England and smoother Manhattan) and technical touches for superior texture, flavor, and presentation.
Ingredients (6 servings):
- Seafood (squid and clams)
- 1 kg fresh or canned clams in water, drained (reserve the cooking liquid)
Creamy Base (New England):
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3–4 medium potatoes, cut into 1.5 cm cubes
- 500 ml whole milk
- 300 ml heavy cream (or heavy cream for a lighter version)
- 1 cup reserved clam liquid (or fish stock/water)
- Optional protein (for a smoky flavor)
- 120 g chopped bacon or pancetta (or 2 tablespoons smoked chili oil for a meatless option)
Seasoning and Finishing:
- Salt and black pepper to taste
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf (optional)
- 2 tablespoons chopped parsley
Optional: dashes of hot sauce or cayenne pepper to taste
To serve:
Croutons or breadcrumbs
Bread in a bowl, optional
Quick Tips:
If using frozen clams, thaw and drain well before using.
Adjust the creaminess to your preference: add more cream or less milk.
Instructions:
1) Prepare the stock and seasoning base
If using bacon/pancetta: brown over medium heat in a large pot until crispy. Drain off excess fat, leaving about 1 tablespoon in the pot.
Add the butter (if not using bacon) and sauté the onion and celery until soft and translucent (approximately 5 to 7 minutes).
Add the garlic and thyme; sauté for another minute or until fragrant.
Add the diced potatoes and stir well to coat them with the seasonings.
2) Cook the broth and clams
Remove the clam liquid (or broth) and milk. Cook over low heat until the potatoes are almost tender (approximately 10 to 12 minutes).
If using a traditional creamy version, heat the heat or cream over low heat to prevent it from boiling over.
Add the clams. Heat over low heat, just enough to warm the clams without burning them. Taste and adjust the salt carefully, as the broth may already be salty.
3) Creamy Finish
If you prefer a thicker texture, add 1 to 2 tablespoons of cornstarch dissolved in cold water and stir, simmering over low heat until thickened (or use partially mashed potatoes to bind the broth naturally). Adjust the pepper, add the remaining cream if necessary, and remove the bay leaf. 4) Preparation and Serving
Serve in warm bowls, with croutons or bread on the side. Sprinkle with chopped parsley and, if desired, a few drops of lemon to enhance the seafood.
Quick Variation: For a lighter "New Angelica," reduce the cream to 200 ml and increase the amount of milk to maintain creaminess.
Suggested Variations:
Classic New England (creamy and milky): Whole milk + heavy cream (focus on creaminess). Use larger cubed potatoes for texture.
Manhattan (tomato flavor): Replace part of the milk with a mild tomato broth + a splash of tomato paste; add freshly ground black pepper and some herbs, such as thyme, for balance.
Rhode Island (clear broth): Omit the cream; Use only fish and seafood stock, with smaller cubes of potatoes. Menorca (Spicy and tomato-y): Add chopped chilies and bell peppers for a richer tomato base.
Technical Tips:
For a more intense flavor, lightly toast the potatoes and garlic before adding the liquid.
Don't let the cream boil vigorously, as it may curdle. Keep the temperature stable.
Use homemade seafood or fish stock to enhance the flavor of the seafood without adding bitterness.
Estimated Time:
Preparation: 15 to 20 minutes
Cooking Time: 25 to 35 minutes
Yield: ~6 servings
