Dish
Californian Clam Chowder
Californian Clam Chowder is a hearty soup that is perfect for cold winter days. The soup is made by sautéing onions, celery, and potatoes in butter until they are soft. Clams are then added along with chicken broth and cream. The soup is simmered until the clams are cooked and the flavors have melded together. The soup is then served hot with a dollop of sour cream and a sprinkle of chopped parsley.
Origins and history
The dish originated in California in the 1800s and was influenced by the Portuguese and Italian immigrants who settled in the area. The dish was originally made with fish, but over time, clams became the preferred ingredient.
Dietary considerations
This dish is not suitable for vegetarians or vegans as it contains clams and cream. It is also not suitable for those with shellfish allergies.
Variations
Variations of this dish include adding bacon or smoked paprika for a smoky flavor. Some recipes also call for the addition of corn or carrots for added sweetness.
Presentation and garnishing
This dish is typically served in a bread bowl or a soup bowl. It is garnished with a dollop of sour cream and a sprinkle of chopped parsley.
Tips & Tricks
To make this dish even more flavorful, use fresh clams instead of canned clams. Be sure to clean the clams thoroughly before using them in the soup.
Side-dishes
This dish is often served with sourdough bread or oyster crackers.
Drink pairings
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay.
Delicious Californian Clam Chowder recipes
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