Clam chowder soup with seafood and fish

Clam chowder soup with seafood and fish

Ingredients

Sea cocktail – 250-300 g;

Salmon – 150 gr;

Potatoes – 2 pieces;

Onion – 1 head;

Carrots - half a piece;

Celery – 1 stem;

Fish broth – 3-4 glasses;

Flour – 2 tbsp. spoon;

Butter – 50 g;

Parsley, celery and/or dill;

Ground dark pepper – 1 pinch;

Cumin, chili or white pepper - optional;

• 190 kcal
• 25 min.
• 25 min.

Photo of the finished dish

Step-by-step recipe with photos

Clam chowder is the most delicious (for seafood lovers) soup of American cuisine. There is virtually no traditional or single recipe for making this soup. There are more varieties of clam chowder than there are American states, and there are also English variants.

Clem chowder gets its name from a type of bivalve mollusk called clam. In addition to them, the soup always includes potatoes, onions, cream (milk) or tomatoes, optional bacon, carrots and celery. This thick soup is served either in a bun with the crumb removed, like in a bread bowl, which is later eaten, or simply with a cracker.

Due to the lack and inaccessibility of clems in some regions (Russian Federation), the soup is prepared with an assorted seafood cocktail (shrimp, scallops, mussels, squid, cuttlefish, octopus, etc.).

p.s. As soon as I come across the specifically needed mollusks - clams - in some hypermarket, an option from them will immediately appear on the website!

Prepare available ingredients: frozen seafood cocktail, salmon fish,

Cut the onions and carrots into cubes, celery into pieces and fry them in butter for two minutes.
Lightly salt.

Add the potatoes and simmer everything together for another 5 minutes.

Add flour and stir.

Pour in the fish broth, add pieces of fish and cook until the potatoes are ready.

Then pour in the cream, add the seafood cocktail, let it boil again, then reduce the heat to low and after 5-7 minutes the clam chowder soup is ready.

Add salt, pepper and herbs to taste.

Serve clam chowder in bread bowls or with crackers.

Frisky master class: New England clam chowder

Clam chowder is a cult South American soup that is served in expensive restaurants and small eateries and, of course, cooked at home. This dish has a long history, but almost all sources say that clam chowder became especially popular in the 16th century in modern Great Britain - the northeastern region of the United States (the United States of America is a state in North America) . There are three main soup recipes: New England Clam Chowder, Manhattan Clam Chowder and Rhode Island Clam Chowder. The 1st option is prepared with the addition of milk or cream, the 2nd - based on tomatoes, and the 3rd - with clear broth and shellfish. Whichever option you choose, the dish will amuse you with its rich sea flavor and delicate texture. Chowder is usually served with saltines crackers or in sour dough bread. All that remains is to prepare this delicious soup! We decided on the New England Clam Chowder. Join us!

Ingredients: clams (clams) in shells - 25 pcs., bacon - 150 g, celery stalk - 0.5 pcs., onion - 1 pc., bay leaf - 2 pcs., dried thyme - 0.5 tsp. ., butter - 0.5 tbsp. l., wheat flour - 2 tbsp. l., medium-sized potatoes - 4 pcs., cream 20% - 1 glass, fresh parsley - 0.5 tbsp. l., salt and ground dark pepper - to taste.

Manufacturing method:

1. The shellfish must be cleaned and washed very thoroughly, if they have not previously undergone all the necessary processing.

2. Fill a large saucepan with water to a level of 3 cm. Place 1 bay leaf, a small slice of onion (about ⅙), chopped celery (¼ stalk) and a pinch of dried thyme. Place all the clams on top.

3. Close the pan tightly with a lid and place over high heat. Cook for 10-20 minutes until all the shells have opened.

4. Remove the clams from the pan; discard any that have not opened. Cool the broth formed during cooking of shellfish and strain 2 times through 2 layers of gauze.

5. Remove the shellfish meat from the shells, wash and finely chop. You can throw in a few solid clams for decoration.

6. Chop the remaining onion, chop the celery and potatoes. Also cut the bacon into cubes. Place a thick-bottomed soup pot over low heat. Add chopped bacon and fry until golden brown. If you get a lot of fat, drain some of it. Add butter.

7. Place the chopped onion, 2nd bay leaf and the remaining dried thyme into the pan. Sauté the onion for 3 minutes until it turns golden. Add flour, mix everything well and cook, stirring with a spatula, for 30 seconds.

8. Add chopped potatoes, celery and 3 cups of broth that remained after boiling the shellfish to the pan. If there is not enough broth, add water.

9. Bring the soup to a boil, reduce heat and simmer for another 12–15 minutes until the potatoes are tender.

10. Add chopped shellfish, chopped parsley and cream, spices. Stir everything well. Heat for 5 minutes, but do not bring to a boil. Cover the soup with a lid and turn off the heat. New England Clam Chowder is ready!

On a note

• Typically, clam chowder is prepared with bivalve shellfish, except mussels and oysters. But in an adapted version there may be the introduction of mussels, which will turn out no less tasty.
• To create the thickest soup, some of the potatoes can be mashed and added as is.
• From time to time, chopped carrots are added to the clam chowder for a catchy color.
• A possible production option is to use both cream and milk.
• In the traditional version of the soup, the onion should not be golden; it must be slightly simmered.

Clam chowder - clam chowder

Clam chowder is a true convenience food originally from America.
A thick, hearty and warming soup with a smooth, creamy texture and a great seafood aroma. Addiction from the first spoon is guaranteed! Now we're going to make a New England-style clam chowder, with the addition of crispy bacon that pairs perfectly with the clams.
Live vongoles or terminals are quite expensive, so you can safely take frozen ones; a couple of packs will be enough for a pot of soup. If you can’t find vongole even frozen, you can replace them with mussels. But this is in the latter case; after all, both their taste and texture differ from the terminals. Otherwise, everything is very simple and affordable - potatoes, carrots, celery, onions, cream, bacon, a little oil, flour and fresh thyme, which can be painlessly replaced with parsley. All the food is on the table, the knives are sharpened, you can start! By the way, be sure to try the equally delicious corn chowder - another thick soup that will keep you cool in the fall and winter.

For the recipe, you can use chicken or fish broth, or 50/50, or you can do it simpler and cook shellfish broth. We do not pour out the water remaining after defrosting the vongole, but filter it through cheesecloth into a saucepan. I got 400 ml. Wash the shells, put them in a saucepan, add another 1100 ml of water (there should be a total of one and a half liters of water), bring to a boil and cook over low heat for 20 minutes.

Meanwhile, cut the carrots, celery and onion into small cubes and the bacon into small pieces.

In a saucepan, Dutch oven, or heavy-bottomed frying pan over medium heat, fry the bacon with a little oil until golden brown, 4-5 minutes.

Add vegetables and cook until softened, 8-10 minutes. At the last minute, sprinkle with fresh thyme.

Cut the potatoes into medium cubes, add to the pan and fry for one minute.

To thicken our soup, we will use flour. Place 2 tablespoons in a saucepan along with a tablespoon of butter and fry for a minute. Stir constantly and make sure that the flour does not burn. The fried mixture of flour and butter is called roux, a traditional thickening agent in French cuisine.

If you fried vegetables in a frying pan, then transfer them to the pan and pour the broth through a sieve. To be sure that grains of sand do not get into the soup, you can additionally pass the broth through several layers of gauze.

Stir the soup, add bay leaf and a pinch of salt. Bring to a boil and cook over medium heat for 30-40 minutes, uncovered.

After 30 minutes the broth should be thick and rich. Remember that at the end we will also dilute it with cream. If you want the thickest soup, then dilute half a tablespoon of flour well in 100 ml of water, add to the pan and cook for a few more minutes.

While the broth is cooking, remove the clams from their shells.

Leave half as is, and cut the other half into small pieces.

Remove the bay leaf, transfer the vongole to the pan and cook for 5 minutes.

At the very end, add a couple more sprigs of thyme. Turn off the heat and let the soup cool slightly.

Pour in a glass of heavy cream, stir and adjust with salt (1.5 tsp) and pepper (1/2 tsp). Optional, but better - half a tablespoon of Worcestershire sauce and a few drops of Tabasco. That's it, you can serve it by garnishing the soup with fried bacon, croutons or saltine crackers.

Clam chowder: options for making the dish

Clam chowder soup is a common South American dish made from seafood, cream, potatoes, onions and smoked lard. There are a huge number of variations of this dish. In different regions of the United States (the United States of America is a state in North America), soup is prepared differently. Variants of the dish are described in the sections of the article.

New England manufacturing method

Clam chowder is a dish whose variations, although slightly different, still have common features. All varieties of soup include seafood or fish, broth, vegetables, herbs and various additives. In Manhattan, tomatoes are added to this dish; in North Carolina, chili peppers are used. The New England variety of soup involves the presence of cream in its composition.

1. A glass of seafood consistency.
2. 50 grams of smoked lard.
3. Two potato tubers.
4. Onion.
5. Half a carrot.
6. Three glasses of fish broth.
7. Two hundred 50 grams of cream.
8. Two tablespoons of flour.
9. 40 grams of butter.
10. Parsley.
11. Pepper.
12. Salt.

Peel the carrots and onions and cut them into small pieces. The frozen seafood mixture is dipped into boiling water. Cook for 5 minutes. Drain the water. Smoked lard and potatoes are cut into squares. Place butter in a frying pan and melt. Fry onions and carrots on it for 2 minutes. Then smoked lard and potatoes are added. Fry for four minutes, stirring occasionally. Then add flour. Stir the mixture a couple more times to remove any lumps. Place the mixture in a deep saucepan. Add warm broth and wait until the mixture boils. Then cover the pan with a lid and continue to cook the soup over low heat for 10 minutes. When the potatoes are ready, add cream and seafood to the mixture. Salt and pepper, mix. Add finely chopped parsley. Cover with a lid. Then you need to boil it again and remove the vessel from the heat. Clam chowder according to the recipe from New Great Britain is ready.

Soup in a bread bowl

This is a unique and nutritious version of the dish. This section of the article is devoted to making clam chowder soup in a bread “bowl” - with a recipe and photo.

1. Smoked lard
2. Onion.
3. A clove of garlic.
4. Greenish onion.
5. Four hundred grams of chicken broth.
6. One carrot.
7. Four hundred ml of water.
8. Four potato tubers.
9. Crackers.
10. Spicy herbs.
11. Four hundred 50 grams of cod.
12. Concentrated milk (three hundred 10 g).
13. Salt and pepper to taste.
14. Bun.

Chop all the vegetables and herbs, as well as smoked lard. Grind the crackers.

Fry smoked lard in fat until golden brown. Place on a paper napkin. Fry all the onions in the remaining fat, add carrots, warm broth and hot water. Then add potatoes, salt, crackers, pepper and garlic. Mix all ingredients, add lard and thyme. Cook in a saucepan until the potatoes are softened. Add cod fillet. Cook a little more. Add milk. When the mixture boils, it can be removed from the heat. Trim off a small amount of crust from the surface of the bun. Scoop out the bread pulp. Heat the purchased “plates” in the oven for 5 minutes. Pour into their warm soup. The dish is ready.

Clam chowder soup with salmon

This recipe contains the following ingredients:

1. Mixed seafood (three hundred grams).
2. Salmon (100 50 g).
3. Two potato tubers.
4. One onion.
5. Half a carrot.
6. Celery (one piece).
7. Three glasses of fish broth.
8. Two hundred 50 grams of cream.
9. Two tablespoons of flour.
10. 50 grams of butter.
11. Greenery.
12. Pepper.
13. Salt.

Chop carrots, onions and celery and fry in butter. Add salt and potatoes. Simmer for 5 minutes. Add flour and mix all ingredients. Then pour in the fish broth and add the salmon pieces. The mixture is boiled until the potatoes soften. Add cream and seafood. When the mixture boils, it must be simmered over low heat for 5 minutes. Salt and pepper. Sprinkle with herbs.

Soup with seafood and tomato

For this version of the clam chowder dish, the following products are needed:

1. A glass of seafood consistency.
2. Four slices of smoked lard.
3. Tomatoes.
4. Onion.
5. One carrot.
6. Two potato tubers.
7. 50 g celery.
8. A glass of broth.
9. Herbs, spices, salt (to taste).
10. Glass of water.

Smoked lard is fried in the same vessel in which the soup is prepared. Place the finished pieces in a separate container. Onions, carrots and celery are peeled and finely chopped. Fry in lard together with the tomatoes for 5 minutes, pour in the broth and add seasonings. The resulting mixture is boiled in a saucepan for half an hour over low heat.

Potatoes are cut into squares. Cook in another pan until tender, then drain the water. Potatoes and seafood must be added to other ingredients. Sprinkle the mixture with salt and pepper. Add smoked lard, herbs, mix. Cover the pan with a lid.

Clam chowder soup: recipe with snow-white wine

To make such a dish you will need the following ingredients:

1. Two handfuls of shellfish meat.
2. Four pieces of smoked lard.
3. A glass of snow-white dry wine.
4. Two stalks of celery.
5. A glass of cream.
6. Two potato tubers.
7. Onion.
8. A clove of garlic.
9. One carrot.
10. Bouillon.

Thinly slice the smoked lard. Fry in a vessel with thick walls. Add chopped garlic, onion, celery, glass of wine and clams. Finely chop the greens. Cut the potatoes into cubes and add to the mixture. Add broth, herbs and cream. Cook the soup until the potatoes are ready. Add salt and pepper. Remove from heat, cover and leave on the stove for 10 minutes. Before serving, sprinkle with carrots and herbs.

conclusions

Clam chowder is a common South American soup. It is prepared from seafood, vegetables and herbs. There are a huge number of variations of this dish. Some recipes use chicken broth, others use fish broth. There are dish options with the addition of cod, tomatoes, cream, and salmon. Some people add snow-white wine to the soup.

Clam chowder is usually made from fresh seafood. But because it is not always possible to purchase them in Russia, almost everyone uses frozen or canned ones.