Clam Chowder was definitely our favorite soup when living in L.A. The best was served on Venice Beach.
It took me some time to think of perfect proportions and ingredients so it would taste just like the one we had there. Today, 5 years later I think I might need a trip back to Cali to refresh that memories 🙂
Well, here it is:
P.S. It always tastes the best served in a bread bowl!
- 200g (7oz) clams meat in clam juice or water
- 1 large onion (minced)
- 4 celery sticks (diced)
- 3 large potatoes (cubed)
- 3 carrots (diced)
- 4 tablespoons butter
- 4 tablespoons flour
- 2 tablespoons olive oil
- 500ml (2 cups) milk
- 500ml (2 cups) heavy cream
- Few slices of bacon
- Salt to taste
- Black pepper to taste
- Parsley to garnish
- Drain clams reserving the water. Minced them well and set aside.
- In a large pan, heat up the olive oil. Add onions, celery, carrots and potatoes.
- Fry for two minutes, then add water just to cover vegetables and cook until tender over medium heat.
- In a large pot, melt the butter over medium heat. Whisk in flour until combines well with butter. Add milk and cream and stir constantly until thick and smooth. If the mixture is not creamy enough, gently sprinkle some more flour and whisk to combine well.
- Add vegetables and clam juice.
- Mix ingredients and lower the heat.
- Add clams and stir. Heat them through but do not cook for too long, otherwise they get tough.
- Add salt and pepper for taste.
- Cut bacon into small, thin stripes and fry it over medium high heat until browns and gets a bit crispy.
- Pour your chowder into bowls, garnish with bacon, fresh parsley and serve.