Lexi Webster
Clam chowder is a popular dish in the US, but it may not be as common in Australia. For those who want to recreate this classic seafood soup at home in Australia, the process begins with cleaning and cooking clams in a saucepan with water and sometimes wine. The clam broth is then strained to remove any grit, and the clam meat is removed from the shells and diced. This forms the base of the soup, to which vegetables like onion, celery, and garlic are added, along with milk or cream, and potatoes. The soup is seasoned with salt and pepper, and sometimes bacon or salt pork for added flavour, but no herbs are used to avoid overpowering the delicate clam taste.
| Characteristics | Values |
|---|---|
| Type of clams | Fresh, frozen, or canned |
| Size of clams | Large |
| Broth | Clam broth strained to remove sand or grit |
| Vegetables | Onion, celery, and garlic |
| Other ingredients | Wine, water, milk, potatoes, butter, flour, cream, bacon, salt, pepper, bay leaf |
| Cooking instructions | Cook clams in wine and water, strain broth, cook vegetables, add flour and milk, add reserved clam broth and diced clams, simmer |
| Serving instructions | Serve in deep soup bowls, sprinkled with parsley |
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What You'll Learn
Cleaning and preparing the clams
When making clam chowder, it is important to properly clean and prepare the clams to ensure they are free of sand and grit. Here is a step-by-step guide to achieving this:
Scrubbing and Rinsing
Begin by thoroughly scrubbing the clams under cold running water. Use a stiff brush to dislodge any dirt, sand, or debris from the shells. Continue scrubbing until the shells are clean and free of any visible residue.
Soaking (Optional)
Some chefs recommend soaking the clams in a mixture of water and salt or cornmeal. This step is optional but can help to draw out any remaining sand from the clams. Mix about 1/3 cup of salt or cornmeal into 4 litres of cold water. Soak the clams in this mixture for 20-30 minutes, and then rinse them again under running water.
Cooking
Place the cleaned clams in a large saucepan. Add water or a combination of water and wine, with a ratio of about 1 part liquid to 4 parts clams. Cover the saucepan and cook the clams over medium heat for approximately 10 minutes, or until the clams have opened. It is important to discard any clams that do not open after cooking, as they may be unsafe for consumption.
Straining the Broth
Line a sieve with cheesecloth, muslin, or a fine mesh strainer and set it over a bowl. Carefully strain the clam cooking broth through the sieve to remove any remaining sand or grit. This step helps to ensure a clear and grit-free broth for your chowder. Reserve the strained broth, as it will be added back to the chowder later.
Removing Clam Meat
Once the clams have cooled down slightly, open the shells and remove the clam meat carefully. You can use a small spoon or knife to detach the meat from the shells. Be gentle to keep the clam meat as intact as possible. Dice the clam meat into desired sizes, and set it aside until you are ready to add it back to the chowder.
By following these steps, you will have clean and prepared clams that are ready to be incorporated into your delicious clam chowder!
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Cooking the clams
To cook the clams, start by scrubbing them under cold water to remove any sand. Place the clams in a large saucepan. Add water and a little white wine, and cover the saucepan. Cook the clams over medium heat for about 10 minutes, or until the clams have opened. It's important not to overcook the clams, as they will become tough if cooked for too long. Once cooked, remove the clams with a slotted spoon and set them aside to cool. Discard any clams that remain closed.
Once the cooked clams are cool enough to handle, open them over a bowl to catch any juice, and remove the flesh. Dice the clam flesh and set it aside. To ensure a grit-free chowder, line a sieve with muslin, cheesecloth, or a paper towel and set it over a bowl. Strain the clam broth through the sieve to remove any remaining sand or grit. Reserve the cooking broth and any clam juice in the bowl.
Some recipes suggest using canned or frozen clams instead of fresh. If using canned clams, be sure to drain and rinse them before use. Frozen clams should be thawed before being added to the chowder. However, for the best results, fresh clams are recommended to capture the bright, briny sweetness of this seafood.
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Preparing the vegetables
Scrub the clams: Start by scrubbing your clams under cold running water to remove any sand or grit. This is an important step to ensure your chowder has a clean, pure flavour.
Chop the vegetables: The specific vegetables you use may vary, but a traditional clam chowder typically includes onions and celery. Chop these vegetables into small, uniform pieces. You can also add diced potatoes to your chowder for a heartier soup.
Sauté the vegetables: Melt some butter in a large saucepan over medium heat. Add your chopped onions and celery to the pan and sauté them for around 5 minutes, stirring occasionally, until they are softened and translucent. This step is crucial for developing the flavour base of your chowder.
Add flour: If you're using flour to thicken your chowder, now is the time to add it. Stir in a couple of tablespoons of flour into the sautéed vegetables and cook for a minute or two, allowing the flour to absorb the butter and coat the vegetables.
At this point, you have the foundation for your clam chowder with the vegetables nicely prepared. You can now continue with the next steps of the recipe, such as adding the clams, milk or cream, and any seasonings to create a delicious, hearty soup.
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Adding milk and potatoes
Now it's time to add the milk and potatoes. Place milk in a saucepan and bring it to a simmer. Add your potatoes and continue to simmer for around 10 minutes, or until they are tender. You can then add this mixture to your soup.
To make the soup, melt butter in a large saucepan over medium heat. Add onion, celery, and, if you like, garlic. Cook these for around 5 minutes. You can then stir in flour and some of the milk that the potatoes were cooked in—around 100ml should be plenty. Mix this thoroughly, then add the rest of the milk and potatoes.
You should now have a pan of delicious, creamy soup. Add the reserved clam liquid and diced clams and simmer for 10-15 minutes.
Some people prefer their chowder thinner, so if you want to avoid a thick consistency, avoid adding flour and cornstarch or other thickeners. Instead, the cream, potatoes, and starch from the potatoes will be enough to thicken the soup.
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Seasoning and serving
Firstly, the clams themselves should be prepared carefully to retain their delicate flavour. Some sources suggest using salt pork, which is similar to unsmoked bacon, while others recommend avoiding bacon altogether, as the smokiness can overpower the clam taste. Fresh clams are always preferable, but canned or frozen clams can be used if necessary. Be sure to scrub the clams under cold water to remove any sand before cooking.
When it comes to seasoning, keep it simple. Salt and black pepper are essential, and some suggest adding a bay leaf. Avoid herbs like parsley, oregano, and thyme, as these can overwhelm the subtle clam flavour. Vegetables should be limited to onion and celery, with no carrots, garlic, leeks, or tomatoes. The chowder should be thickened by the starch from the potatoes and the cream, rather than flour or cornstarch, which are commonly used in tourist trap restaurants.
Finally, serve your clam chowder in deep soup bowls, sprinkled with a little parsley. For an extra touch, serve with oyster crackers on the side.
Enjoy your homemade clam chowder, a simple and delicious dish!
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