Keullaem Chaudeo (Clam Chowder)
Quick answer
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.
What makes this special
- Butter-and-flour roux thickens a milk-based broth that brings together clams, diced potato, onion, and celery.
- Cooking flour 1 minute for a roux then adding milk gradually prevents lumps
- Clams added only in the last 3 minutes stay tender instead of turning rubbery
Key ingredients
Core cooking flow
- 1 Dice 250 g potato, 120 g onion, and 80 g celery into small, even cubes.
- 2 Melt 25 g butter in a pot over medium heat.
- 3 Add 20 g flour and lower the heat slightly.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Prep
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.
- 4Prep
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Tips
Nutrition (per serving)
Variations
New England Clam Chowder
This New England chowder uses a creamy base with clams, potatoes, and celery. It tastes rich, salty, and distinctly oceanic.