D'Open Kitchen

COOKING FOR THE SOUL

Clam Chowder

Name: Clam Chowder
Ingredients: 2 tbsp unsalted butter; 2 cloves garlic (minced); 1 onion (diced); 1/2 teaspoon dried thyme; 3 tbsp all-purpose flour; 1 cup milk; 1 cup vegetable stock; 200 g chopped clams (juices reserved); 1 bay leaf; 2 russet potatoes (peeled and diced); 1 cup cream + milk; Kosher salt and freshly ground black pepper (to taste); 2 tbsp chopped fresh parsley leaves

Recipe by

Trish yee

Ah, let's dive into the world of comfort and coziness with Clam Chowder! This bowl of goodness takes me straight to breezy coastal towns and the comforting embrace of a warm soup. Imagine creamy goodness infused with the briny essence of clams, mingling with tender potatoes, onions, and a medley of herbs.

With each spoonful, you're treated to a symphony of flavors – the creaminess wraps around your taste buds, while the tender clams add a touch of the sea. The potatoes are like little pockets of comfort that make every bite feel like a hearty hug.

Whether I'm enjoying Clam Chowder by the seaside, in a cozy cafe, or even making a big pot at home, this soup is like a soothing blanket for my soul. It's a reminder of simpler times and the joy of savoring a dish that warms you from the inside out. So, grab a spoon, let the aroma transport you to the coast, and join me in relishing the heartwarming comfort of Clam Chowder – a bowl of pure coziness that never fails to put a smile on my face!

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Course Appetizer

Cuisine British

Ingredients

2 tbsp unsalted butter
2 cloves garlic minced
1 onion diced
1/2 teaspoon dried thyme
3 tbsp all-purpose flour
1 cup milk
1 cup vegetable stock
200 g chopped clams juices reserved
1 bay leaf
2 russet potatoes peeled and diced
1 cup cream + milk
Kosher salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley leaves

Instructions

Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
Stir in cream and milk and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnish with parsley.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.