Californian Clam Chowder

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 The dish was originally made with fish, but over time, clams became the preferred ingredient.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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