Keullaem Chaudeo (Clam Chowder)
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.
Adjust Servings
Instructions
- 1
Dice potato, onion, and celery into small cubes.
- 2
Melt butter and saute onion with celery for 3 minutes.
- 3
Add flour and cook 1 minute, then gradually whisk in milk.
- 4
Add potatoes and simmer over medium heat for 12 minutes until tender.
- 5
Add clams, simmer 3 more minutes, then season with salt and pepper.
- 6
Turn off heat when thickened, rest for 2 minutes, and serve.
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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.
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