Keullaem Chaudeo (Clam Chowder)

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Clam chowder is a thick American soup that combines clams, diced potatoes, onion, and celery in a milk-based broth thickened with a butter-and-flour roux.

Sauteing the onion and celery in butter for three minutes draws out their natural sweetness before the flour goes in. Adding milk gradually while whisking prevents lumps and builds a smooth, creamy consistency. The potatoes simmer for twelve minutes until tender, and the clams are added only in the final three minutes to keep them from turning rubbery. Each spoonful delivers a balance of briny, oceanic depth from the clams and mild richness from the milk base.

Ingredients

servings

IngredientAmountUnit

clams250 gg

potato250 gg

onion120 gg

celery80 gg

butter25 gg

flour20 gg

milk500 mlml

salt1 tsptsp

black pepper½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Dice 250 g potato, 120 g onion, and 80 g celery into small, even cubes.

Keep the potato pieces compact so they cook through during the 12-minute simmer instead of staying firm in the center.
2

Control

Melt 25 g butter in a pot over medium heat.

Add the onion and celery, then cook for about 3 minutes until they look slightly translucent and smell sweet, without letting the butter brown.
3

Prep

Add 20 g flour and lower the heat slightly.

Stir for 1 minute until the raw flour smell fades and the flour combines with the butter into a pale, paste-like roux.
4

Prep

Pour in 500 ml milk in 3 or 4 additions, stirring constantly.

The mixture will look thick at first, so wait until it smooths out each time before adding more milk.
5

Control

Add the potato and bring the soup to a gentle simmer over medium heat.

Stir occasionally so the bottom does not catch, and cook for about 12 minutes until the potato pierces easily.
6

Finish

Add 250 g clams and simmer for only 3 more minutes, just until heated through.

Season with 1 tsp salt and 0.5 tsp black pepper, rest for 2 minutes, then serve while creamy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Butter-and-flour roux thickens a milk-based broth that brings together clams, diced potato, onion, and celery.
Finish cue: Add the onion and celery, then cook for about 3 minutes until they look slightly translucent and smell sweet, without letting the butter brown.