It’s been quite a while since my last encounter with clam chowder. Personally, I am not a big fan of clam chowder. But, since my friend, E, shared his home-made clam chowder recipe with me I couldn’t resist to experiment it in my kitchen. Due to my laziness to go to a grocery store, I had already postponed cooking clam chowder for a week. Until finally last week, I finally went to buy all the ingredients needed for clam chowder.
To eat clam chowder, usually you have two options: either with saltine crackers or with sourdough bread. I found sourdough bread at a French bakery close to my living place, then I thought that it would be cool if I used it as a bowl. This one is a typical San Francisco clam chowder. Boudin Bakery claimed that they were the first who combined their classic San Francisco Wharf Clam Chowder with their fresh-baked sourdough bread bowl.
Another famous clam chowder originally comes from New England. I am assured that a bowl of a good and fresh New England clam chowder (eaten with saltine crackers) will be enough to indulge a chowder craving. You can use razor, manila clams or whatever clams that are available in your area. However, preparing fresh clams is time consuming since the clams need to be steamed, shucked, and chopped. Hence, I prefer to use readily chopped clams to make the cooking much easier.
If you are a clam-chowder lover, you should try this recipe. It is so simple but very tasty and savory. One of the main keys of this recipe is to use plenty of herbs for the chowder!
1 pack chopped clam
½ onion, chopped
2 shallot, minced
4 garlic, minced
3 stalks celery, chopped
6 bay leaves
1 tbsp oregano
1 tbsp thyme
1 diced yukon gold potatoes
400 ml heavy cream
800 ml milk
2 tbs all purpose four
2-3 cup clam juice
salt and freshly-ground pepper, to taste
Melt butter in a large pan over medium heat; add olive oil, then onion, garlic, shallot and celery. Gently sauté until they are fragrant.
Add clam, bay leaves, thyme and oregano, gently sauté three to four minutes. Then add diced potatoes and clam juice, cook until soft. Stir in heavy cream, milk and flour that has diluted with water. Season with salt and pepper. Simmer uncover until the cream become thick about 8-10 minutes.
Adjust with salt and pepper if necessary. Remove and discard bay leaves. Serve hot in a bowl of sourdough bread immediately.