Keullaem Chaudeo (Clam Chowder)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful.
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Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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Tips
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.