Kentucky-style Clam Chowder

Ingredients

While Almejas al matico is a Peruvian dish that typically features clams cooked in a flavorful broth with matico leaves, the Kentucky-style Clam Chowder takes a different approach. It incorporates the flavors and ingredients commonly found in Kentucky cuisine, such as bacon and potatoes, to create a heartier and more substantial soup. The use of a roux as a thickening agent and the addition of corn and cayenne pepper give this chowder a distinct Southern twist. We alse have the original recipe for Almejas al matico, so you can check it out.

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 6 slices bacon, diced 6 slices bacon, diced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 40g, 20g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
4. 4.
   Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook off the raw flour taste.
5. 5.
   Slowly pour in the chicken broth, stirring continuously to avoid lumps. Add the milk and heavy cream, stirring until well combined.
6. 6.
   Add the diced potatoes, corn kernels, and cayenne pepper to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
7. 7.
   Meanwhile, in a separate pot, steam the clams over high heat until they open, discarding any clams that remain closed.
8. 8.
   Once the potatoes are cooked, add the steamed clams (removed from their shells) and the crispy bacon to the chowder. Season with salt and pepper to taste.
9. 9.
   Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Kentucky-style Clam Chowder hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that do not open during steaming, as they may be unsafe to consume.
• Bacon — For a smokier flavor, you can use smoked bacon instead of regular bacon.
• Corn — Fresh or frozen corn kernels can be used in this recipe. If using frozen, thaw them before adding to the chowder.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your desired level of spiciness.
• Potatoes — Cut the potatoes into small, bite-sized pieces to ensure they cook evenly and become tender.

Tips & Tricks

• To make the chowder even creamier, you can blend a portion of the cooked potatoes before adding the clams and bacon.
• If you prefer a thicker chowder, you can add more flour to the roux or use less liquid (milk and cream).
• For a smoky flavor, you can add a few drops of liquid smoke to the chowder.
• Serve the chowder with a sprinkle of Old Bay seasoning for an extra burst of flavor.
• Leftover chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to adjust the consistency.

Serving advice

Serve the Kentucky-style Clam Chowder in warm bowls, accompanied by crusty bread for dipping. Sprinkle fresh parsley on top for a pop of color and freshness. This chowder makes for a satisfying and comforting meal on a chilly day.

Presentation advice

To enhance the presentation, consider serving the chowder in bread bowls. Hollow out round bread loaves, ladle the chowder into the bread bowls, and garnish with parsley. The contrast between the golden bread and creamy chowder will make for an inviting and visually appealing dish.