Bosnian-style Clam Chowder

Ingredients

In this Bosnian adaptation of the American classic, we incorporate traditional Bosnian spices and herbs to infuse the chowder with a distinct Balkan flavor. Additionally, we use locally available ingredients commonly found in Bosnian cuisine, such as paprika, thyme, and parsley, to enhance the taste and aroma of the dish. We alse have the original recipe for Delaware Clam Chowder, so you can check it out.

• 500g (1.1 lb) fresh clams 500g (1.1 lb) fresh clams
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 18g
• Fiber: 4g
• 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 damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the potatoes, carrots, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the paprika, dried thyme, and bay leaf. Cook for another minute to release the flavors.
5. 5.
   Add the clams and pour in the fish or vegetable broth. Cover the pot and simmer for about 10 minutes, or until the clams open.
6. 6.
   Remove the clams from the pot and set aside. Discard any clams that did not open.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth.
8. 8.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. 9.
   Remove the clams from their shells and add them back to the chowder.
10. 10.
    Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
11. 11.
    Serve the Bosnian-style Clam Chowder hot, garnished with fresh parsley.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and discard any that are open or damaged before cooking.
• Paprika — Use high-quality Bosnian paprika for an authentic flavor.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve the chowder with crusty bread for a complete meal.
• If you prefer a chunkier texture, reserve some diced vegetables before pureeing the soup and add them back in at the end.

Serving advice

Serve the Bosnian-style Clam Chowder in individual bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika on top of each serving and add a sprig of fresh parsley. Serve the chowder in colorful ceramic bowls to showcase the vibrant colors of the ingredients.