The article explores the preparation of clam chowder, a quintessential New England dish that combines thick creaminess with the briny sweetness of clams. It offers a recipe timeline including soaking and scrubbing live clams, sourcing ingredients, and balancing flavors. Live clams are preferred, though frozen alternatives are also acceptable. The preparation steps emphasize the importance of cleaning the clams to avoid sand while highlighting the versatility of chowder when made outdoors. Despite being abundant, clams are less popular in the UK, impacting ingredient availability.
Though the name derives from the French chaudiere, or cauldron, chowder is New England through and through, and best eaten in the fresh air.
To prepare the clams, discard any with broken shells and give the rest a good scrub. Put them in a salty water soak.
Clams aren't terribly popular in this country. Fishmongers and some supermarkets often have live clams; they can also be found online.
If you're using defrosted frozen raw clams, give the shells a quick onceover for cleanliness and skip to step 4.
Collection
[
|
...
]