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.
- 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.