Clam Chowder
A creamy clam chowder simmered from a rich clam broth with potatoes, milk, and cream. A warm bowl leaves you full and comforted.
Ingredients
Main
- Manila clams300g
- Water2 cups
- White wine3 Tbsp
- Onion1/2
- Potatoes2
- Olive oilA pinch
- Clam broth2 cups
- Milk1 cup
- Heavy cream1/2 cup
- SaltA pinch
- Black pepperA pinch
Directions
- 1
Heat olive oil in a pot, add the clams and sauté, then pour in the white wine to release its aroma. Add 2 cups of water and boil until the clams open.
- 2
Scoop out the clams and pick out just the meat; keep the cooking liquid to use as broth instead of discarding it.
- 3
Heat olive oil in a preheated pan and sauté the onion, then the potatoes, in that order.
- 4
Pour the clam broth over the sautéed vegetables and bring to a boil.
- 5
Blend smooth with a hand blender, then add the milk and cream and bring back to a boil.
- 6
Season with salt and pepper, add the reserved clam meat, and turn off the heat.
- 7
Ladle into a bowl and top with the remaining clam meat to finish.