In the older clam chowder recipe, reader Hershey commented that he made clam chowder too and posted a link. I visited his blog, saw his clam chowder recipe, and was amazed by his industriousness — he shucked the clams before adding them to the soup. How much more convenient and how much less messy to eat.
But I’m not that industrious. Fortunately, a few days ago, I found some shucked clams in the supermarket. Not knowing how much less flavor they would have, I still decided to give them a try.
In this new version of clam chowder, the potatoes were pureed to give the clam chowder a velvety texture — smooth and thick and butter-rich. And since the pureed potatoes considerably thickened the soup already, there was no need to add cream. Less calories.
Smooth and Velvety Clam Chowder
- 2 to 3 tablespoons butter (depending on how large your onion is)
- 1 white or yellow onion chopped
- 200 grams potatoes cut into one-inch cubes
- 2 to 3 cups broth preferably homemade (clam broth or fish stock will be perfect)
- a few sprigs of fresh thyme (optional but recommended)
- 1 cup shucked clams
- salt to taste
- pepper to taste
- Heat the butter in a pan.
- Add the chopped onion and cook gently over medium heat until translucent.
- Add the potatoes and thyme, if using.
- Pour in the broth. Season with salt and pepper.
- Bring to the boil, lower the heat, cover and simmer until the potatoes are very tender, about 15 minutes.
- Pour the contents of the pan into the blender and process until smooth.
- Pour the puree back into the pan. Bring to the boil.
- Add the clams. Cook for a minute. Add more salt and pepper, if needed.
- Serve the velvety clam chowder hot.