Clam chowder
Clam chowder is a creamy soup that is made with clams, potatoes, onions, and other ingredients. It is a popular dish in New England cuisine and is often served with crackers or bread. In this article, we will discuss the history of clam chowder, its nutritional value, and how to make it at home.
History of Clam Chowder
Clam chowder has been a popular dish in New England for centuries. The first recorded recipe for clam chowder dates back to the early 1700s and was made with clams, salt pork, onions, and potatoes. Over time, different variations of clam chowder have emerged, including Manhattan clam chowder and Rhode Island clam chowder.
Nutritional Value of Clam Chowder
Clam chowder can be a good source of protein and other nutrients, depending on how it is prepared. It is typically high in sodium and fat, so it is important to consume it in moderation. Homemade clam chowder can be made healthier by using low-fat milk or coconut milk instead of heavy cream and by using fresh clams instead of canned.
How to Make Clam Chowder
- Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 bay leaf
- 2 teaspoons thyme
- 1/4 teaspoon black pepper
- 2 cups milk
- 2 tablespoons flour
- 1 pound fresh clams, shucked
- Salt, to taste
- Instructions:
- Melt the butter in a large pot over medium heat.
- Add the onion and celery and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the chicken broth, potatoes, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- In a separate bowl, whisk together the milk and flour. Slowly stir this mixture into the soup.
- Add the clams and cook for another 5-10 minutes, or until the clams are cooked through.
- Season with salt, to taste.
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