Clam Chowder

Clam chowder is one of my favourite soups.  My preference has always been for New England style with cream over Manhattan style with tomatoes.  I have read recently that there is also a clear version of chowder made with broth that I hope to try out one day.

In Canada, I made Clam Chowder with tiny canned clams but in Paris, I bought clams on the shell and steamed them open before adding to the chowder.    In Luxembourg, I found cans of palourds, the larger clams, at the grocery store so decided to give them a try.  

A plate of "palourds et crevettes" from Normandy cooked and garnished with a lemon slice in a tasty starter course.   

Clam Chowder

Serves 2

1 slice of smoked bacon
1 small onion, chopped
1 carrot, diced
250 g (1/2 lb) potatoes, thinly sliced or diced
15 mL (1 Tbsp) butter
375 mL (1-1/2 cups) milk
Approx. 250 g (8 oz) tinned whole clams
Freshly ground black pepper
Cayenne pepper

Cook bacon in a large skillet. Add butter, onion and carrot and cook until onion is softened. Add potato and liquid from the clams; cover and simmer until potato is softened (about 15 minutes). Add water if the pan starts to dry out. Add milk and clams; simmer, stirring occasionally, until chowder is heated through. Ladle into bowls and season with pepper and cayenne. Serve immediately.