New England Clam Chowder - Creamy Clam Soup with Bacon & Potatoes
A hearty New England Clam Chowder is the epitome of true soul food straight from the American coast. As a little 'cooking cat', I love this creamy clam soup because it warms you up so wonderfully and tastes simply irresistible thanks to the combination of salty bacon, tender potatoes, and fine clam meat. The best part? When served in a crispy, hollowed-out bread loaf, it becomes the absolute star at any table. Don't worry, even if it sounds like an elaborate restaurant dish, it's actually super easy and quick to make when you prepare everything fresh. I avoid convenience products entirely and show you how to create the base for this velvety consistency yourself. Grab your apron and let's whip up this wonderful comfort food together – your palate will thank you!
Ingredients
Preparation
First, finely dice the streaky bacon (50 g) and fry until crispy in a pot, then set aside briefly.
Dice the onion (1), peel the potatoes (2) and dice them as well, and slice the celery stalk (1) into fine pieces.
Melt the butter (20 g) in the bacon fat and sauté the vegetables until translucent over medium heat. Don't let it get too hot!
Dust the flour (20 g) over the vegetables, sweat briefly, then deglaze with the fish stock (250 ml), stirring well to avoid lumps.
Simmer the soup until the potato (2) is cooked, then add the clam meat (150 g) and cream (100 ml) and let it draw for a short moment.
Meanwhile, cut off the top of the small round bread loaf (1) and carefully hollow it out.
Pour the creamy chowder into the bread and garnish with the crispy bacon (50 g). Enjoy!
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