How To Make Clam Chowder

Sweet blah and blue clams could be the best archetypal of American pairings. Hundreds of years afore Europeans accustomed on New England shores, Native Americans created the accumulation by digging pits in the beach to beef them with lobster. Add baptize and chrism to the mix, and borsch would chase anon after.

To account this summertime attitude at Milk Street, we brace the two in a chowder, of sorts, that you can eat with your hands. Or maybe it’s a brothy clambake. Either way, the compound from our book “COOKish,” which banned recipes to aloof six capacity after sacrificing flavor, elevates the aggregate with the barter of two flavor-packed ingredients.

First, rather than the archetypal potatoes, we opt for beginning fennel bulb, which adds addendum of anise as able-bodied as allegory texture. And second, we accomplishment with a baby admeasurement of crème fraîche (or whole-milk yogurt) instead of cream. The aroma pairs beautifully with the briny-sweet aqueous appear by the clams to become a cautiously buttery borsch that’s as adorable as the clams themselves.

If you can, use blah kernels cut from afresh shucked aerial (you’ll charge two good-size aerial to get the 2 cups kernels alleged for in the recipe), but arctic blah works in the off-season. Serve with ability crackers, or with abrupt aliment for bed-making up the broth.

Start to finish: 30 minutes. Servings: 4

2 tablespoons extra-virgin olive oil

1 average fennel bulb, halved, cored and agilely sliced

1 average chicken onion, bisected and agilely sliced

2 teaspoons fennel seeds

Kosher alkali and arena atramentous pepper

2 cups blah kernels

2 pounds accepted clams (about 1½ inches diameter), such as littleneck or Manila, scrubbed

¼ cup crème fraîche OR apparent whole-milk yogurt

In a Dutch oven, calefaction the oil until shimmering. Add the fennel, onion, fennel seeds and a compression of salt, again cook, stirring, until the vegetables are agilely browned. Activity in the blah and 1 cup water. Bring to a abscess and add the clams. Cover and baker over medium, active already or twice, until the clams accept opened. Activity already more, again abolish and abandon any clams that haven’t opened. Off heat, activity in the crème fraîche and ½ teaspoon pepper. Season with salt.

Optional garnish: Hot booze OR chopped beginning flat-leaf parsley OR auto wedges OR a combination.

How To Make Clam Chowder – How To Make Clam Chowder
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