Clam Chowder

2015-12-10

This clam chowder is based on a fish & potato soup, with both similarities to and differences from its better-known cousin, New England clam chowder.

INGREDIENTS

This is what you need for 6+ servings:

2 qts fish stock
5 potatoes, diced small
4 carrots, sliced thin
alternatively, use tomatoes instead
1 lb. clams
I used small scallops
1 cup of heavy cream
S&P
optional:
- red chile powder

Pic1: scallop chowder

Directions

Pic2: blend all or part of the potatoes & carrots
Pic3: I couldn't find clams, used small scallops instead

Thaw the clams overnight; do not discard the melting liquid.
Heat 2 qts of fish stock.
Add the potatoes and carrots to the fish stock.
Bring to a boil and simmer 10 minutes.
Use a stick blender to liquefy part or all of the potatoes and carrots. (Pic3)
The potatoes reduce the saltiness, so check after a while to adjust the seasoning.

Add the clams and clam juice.
Bring to a near-boil, stir for 3-4 minutes until they are fully opaque.
Do not boil the clams or cook them much longer; they will get rubbery.
Remove from heat.
Stir in the cream.
Ladle some of the clams in a plate (Pic3) and cover with the soup. (Pic1)
Serve immediately. Enjoy.