Fresh Clam Chowder Recipe - Exquisite sweetness and deliciousness

The charm of clam chowder has captivated people around the world, but it turns out that this soup did not actually originate in the United States?

The Origin of Clam Chowder

Although clam chowder is very popular in the United States, especially in the New England region, its origins are not entirely American. The roots of clam chowder can be traced back to early European immigrants, particularly those from France, England, and other European countries, who brought their soups and ingredients to America.

Records show that clam chowder originated in the British Empire in the 1700s. By the 1830s, it had been brought to a restaurant in Boston, Massachusetts, and from there, it spread throughout the United States, becoming a local delicacy. Clam chowder has two main versions: the most common is the white creamy soup (New England-style), and the less common is the Manhattan clam chowder (Manhattan-style), which is tomato-based and thus red in color. Additionally, there are variations like the New Jersey version and the Florida version, each adding their unique twist to clam chowder.

Using fresh clams in the recipe, this calm chowder soup already has a rich and sweet flavour without needing much seasoning. Be sure to pair it with some bread or crackers for an enhanced experience—guaranteed to make you fall in love with it after just one taste.

Ingredients (serve 4)

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Clams	1.2KG
Potato	2 each
Onion	½ bulb
Celery	2 stalks
Bacon	3 slices
Mushroom	4 pcs
Plain Flour	3 tbsp
Heavy Cream	200ml
Salt	½ tsp

Steps

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1. Clean the clams (pre-soaking to purge sand if necessary). Bring a pot of water (enough to cover the clams) to a boil and cook until all the clams have opened.

2. Reserve the clam cooking water, straining it to remove any impurities. Remove the clam meat from the shells and discard the shells.

3. Wash and dice the potatoes, onions, celery, bacon, and mixed mushrooms.

4. Heat the pot over medium heat, add the bacon, and cook until golden brown. Remove and set aside.

5. Using the fat rendered from the bacon, add the potatoes, onion, and celery to the pot. Sauté for 2 minutes, then add the flour and mix well.

6. Pour in the clam broth (about 2 liters), bring to a boil, then reduce to medium-low heat and simmer for 35 minutes.

7. Add the clam meat, bacon, mixed mushrooms, heavy cream, and salt. Cook for an additional 5 minutes.

8. Finally, sprinkle with a little chopped parsley and enjoy!