Who doesn't love a good hot bowl of creamy classic Boston Clam Chowder. If you live on the coast, I'm sure you love and had this hearty soup many many times, with your own spin o, how to make it.
Today, I will (Chef Bari) show you how to prepare clam chowder for those that do NOT have the luxury of fresh ocean clams straight from the sea. Like myself, inland and a good 800 km from the closest ocean, I have to rely on store-bought clams.
But don't worry, it's as good as Earls Restaurant.
How do I know?
I use to make it for Earls restaurant in a huge industrial kitchen called Canyon Creek Food Company, in Edmonton Alberta. (I swear it use to be call Canyon Creek Soup Company, but whatever.) Oh boy, talk about manual labour, lifting those huge barrels of ingredients into the massive kettle. Each barrel was 100 lbs, so of course, it took two of us to lift it over our shoulders into the stainless steel kettle.
We also exclusively made the Alfredo Sauce for all the Earls Restaurants in western Canada. Throughout B.C and Alberta we provided the freshest mouthwatering soups and stews, available at most supermarkets.
If you ever have a chance, I highly suggest buying soups and stews by Canyon Creek Food Company. You won't be disappointed!
So, let's get cook'n! Boston Clam Chowder by Chef Bari.
Boston Clam Chowder
Ingredients:
250 grams of bacon ( which is half of a full package - 500 grams)
2 cups of small cut celery
2 cups of small cut carrots
1/2 fine cut sweet white onions
4 medium potatoes ( I prefer Red Skins)
1/2 cup of flour
1/8 cup of oil ( I prefer grapeseed oil but you can use pretty much use what you have, like canola oil)
2 cans of baby clams with nectar
I litre of chicken stock ( If you're lucky to have fish stock - go ahead, but I prefer chicken stock myself)
2 cups of either milk or half & half cream (the richer the creamer tasting)
1/2 cup fresh chopped dill (without stems please) or use fresh chopped parsley. Don't have Fresh Product? Not a problem- use the dried version. The dried version - only use a 1/2 teaspoon
Sea Salt and White Pepper - to taste
Method:
Get a large stock pot ( preferably with a thick bottom plate - this will prevent from burning) But let me warn you from the start - You must mix this soup on a regular basis. Don't go away from making any cream soup or you are sure to burn the bottom.
TIP: Keep stove top burner heat at medium to low heat. And have patience - it will cook. Have all your veggies ready cut before you start.
2nd TIP : Warm up your stock and milk in the microwave ( having it warm prevents your cream soup from becoming curdled)
Add oil and chopped bacon. Begin cooking on medium heat. Cook until done (please not rubbery) Must watch it and stir often. Leave the bacon fat in the pot. Do NOT remove it. This is the bases of the rich taste and oil required to make a classic cream soup. If, for some reason you don't like bacon, well then, omit this step, but you don't know what you are missing.
Next - add your chopped onions, celery and carrots. Stir and cook for five minutes.
Now - add your chopped potatoes. Stir and cook for another 5 minutes. Yes. Stay there. Don't leave it alone.
Take off heat and Add your flour as shown in my photo below. Stir evenly.
Place heat on medium-low and Put back on burner. Stir for a few minutes, as shown in my photo below.
Now add the baby clams, stir evenly. Cook for a few minutes.
Add your warm milk and stock. This is the important part. Keep Stirring. Don't leave it alone. Keep cooking until you have a nice creamy smooth mixture. Approximately 10 minutes.
Some like their soup really thick, others prefer it a little thin. I have made my Clam Chowder in between, so you have the option of adding more liquid if you wish to do so.
Ok. Cook until it's to your desire thickness - approximately 10 minutes.
KEEP STIRRING - don't forget. Try a potato - it shouldn't be mushy - firm but cooked throughout.
Voilà!
Please take a minute to support Chef Bari hard work by purchasing his cookbook : Canadian Recipes of the Great White North - Thank you - I greatly appreciate your support!
Please take a minute to support Chef Bari hard work by purchasing his cookbook : Canadian Recipes of the Great White North - Thank you - I greatly appreciate your support!
Now to the Plate - or I should say - to your favourite bowl. Goes great with a thick slice of fresh French Bread to dip with. Of course crackers are the common choice for a busy family.
Yield : 4-6 guests - Depending on how many times your guests will ask for seconds. It's always polite to say," No thank you" but this time I would defiantly say, " Yes Please! I'll have more!"
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| Classic Boston Clam Chowder by Chef Bari |
By Chef Bari
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