How long chowder to cook?

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How to make a chowder

Products

Clams – 2,5 kilograms (25 pieces of shellfish)

Potatoes – 4 pieces of medium size

Onion – 2 heads (medium size)

Flour – 2 tablespoons

Cream – 1 glass

Butter – 3 tablespoons

Celery – 0,5 petioles

Bay leaf – 2 pieces

Thyme (dried) – 1,2 teaspoon

Parsley (dried) – 1,2 teaspoon

Salt, pepper – to taste

Preparation of products

1. 2,5 kilograms of shellfish, rinse with cold water and soak. It is necessary to pour the clams into the pan, pour in water until they hide, add 1 tablespoon of salt and put in a cool place for 12 hours. If you don’t soak the clams, there will be a lot of sand in the soup.

2. Peel 1 small onion, cut in half.

3. Rinse the celery, dry and cut into 2 parts.

4. After 12 hours, you need to remove the shellfish from the salted water, put it in another saucepan and pour in the water so that the seafood disappears.

5. Add half a small onion and 0,5 celery stalks. Pour in 1,4 teaspoons of dried thyme, 1 bay leaf. Close the pan with a lid, put on high heat, bring to a boil and cook for 15 minutes, until they open.

6. Peel 1 head of large onion and cut into cubes.

7. Rinse 4 potato tubers with water, dry, peel and cut into cubes.

8. Boiled clams should be drained 2 times. You can use a sieve and cheesecloth in two layers.

9. Set aside the strained broth.

10. Remove the shellfish meat from the opened shells. To do this, you need to take their meat with your fingers and pull it up, separating it from the shell. Then rinse them with water, dry with a napkin and chop finely with a knife.

How to cook a chowder in a saucepan

1. Put 3 tablespoons of butter in a medium saucepan, put on low heat and melt.

2. Put chopped onion, remaining thyme and 1 bay leaf into a container. Saute the onions for 3 minutes, until they become translucent.

3. Pour 2 tablespoons of flour into a saucepan, mix well, cook for another 30 seconds.

4. Pour 3 cups of strained broth into a container, add potatoes and cook for 12 minutes.

5. Pour chopped clams, 1,2 teaspoons of dried parsley and 1 cup of cream into the broth, mix well.

6. Without bringing to a boil, set aside the saucepan with the soup and let it warm up for 5 minutes.

How to cook a chowder in a slow cooker

1. Pour oil into the multicooker bowl, add onion. Place the container and select the “Baking” mode, cook for 5 minutes.

2. Add flour to the onion, mix, pour in 3 glasses of broth, potatoes, 1 bay leaf, thyme. Select the “Soup” mode and cook for 10 minutes.

3. Open the slow cooker, add clams, parsley, cream and close. Set the multicooker to keep warm and set the timer for 5 minutes.

Your chowder is ready!

Delicious facts

“Chowder is a soup, a thick stew that came from New England. An obligatory ingredient is clam bivalve clam meat and cream. This is a traditional dish in the United States, as clam shells are not uncommon there.

– There is no classic recipe for chowder soup. Each state prepares a different recipe for chowder soup with the addition of different ingredients. In New Mexico, chili peppers, tomatoes are added, in San Francisco, fish broth is used, in Virginia, corn is included in the preparation.

– In the USA, it is customary to add clam clams to chowder soup. In Russia, such seafood is not available for sale. But they can be replaced with mussels or seafood cocktail.

– Before using clams, they need to be cleaned well. If the shell is hard, rinse thoroughly with cold water. If the clam has a soft shell, then you need to soak them in salted water for 12 hours, and then rinse well with water. This will wash away the sand.

– Serve chowder soup with slices of freshly baked bread or crackers. Sprinkle with fresh herbs before serving.

See more soups, how to cook them and cooking times!