Cedric Okiorina’s Clam Chowder

When people think of American cuisine, they often draw a blank outside of hamburgers and other equally unhealthy dishes. But numerous incredible regional flavours showcase how the United States is made up of countless migrant communities who have all contributed to a flourishing dining scene. During my time travelling across the ‘Home of the Brave’, it didn’t take long for me to become fascinated by the wonders of claw chowder.

With the region of New England widely acknowledged as the birthplace of white clam chowder, my interest in this culinary oddity was first picked up during a pitstop in Boston. However, there are several other versions to be sampled across America, including New York City’s tomato-based version or the clear interpretation often found in Rhode Island.

However, the New England version remains my standout favourite. Although clam chowder has been picked up by other countries around the world, I wouldn’t be surprised if you haven’t had the chance to try it yet. If you are unfamiliar, it’s a sumptuous soup most often containing milk, butter, potatoes, salted pork, onions and, of course, clams. 

Try cooking Cedric Okiorina’s version below – even the most discerning of diners will acknowledge that American-style cuisine offers far more than just hamburgers and fries.

Clam Chowder Ingredients:

  • 4 bacon rashers, diced
  • 2 tbsp unsalted butter
  • 2 minced garlic cloves
  • 1 diced onion
  • ½ teaspoon dried thyme
  • 3 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 cans chopped clams 
  • 1 bay leaf
  • 2 peeled and diced russet potatoes
  • 1 cup extra light thickened cream
  • 2 tbsp chopped parsley 
  • Salt and pepper to taste

The Best Clam Chowder Recipe:

  1. Heat a large stockpot over medium-high heat before adding bacon. Cook until crispy, then transfer to a plate lined with a paper towel.
  2. Add butter, garlic and onion to the pot. Keep stirring until onions soften, then add thyme and stir until fragrant.
  3. Whisk in flour until browning occurs, then whisk in milk vegetable stock, clam juice and the bay leaf. Stir until thickened before adding diced potatoes.
  4. Raise the temperature to a boil, then simmer until potatoes are tender.
  5. Stir in thickened cream and clams until heated. If you wish the soup to be thinner, add more cream.
  6. Finish with bacon and parsley. Eat! 

Time To Explore More Cedric Okiorina Recipes

After you’ve shared this incredible American dish with your family and friends, explore the rest of Cedric Okiorina’s delightful recipes from around the world. You might just find something delicious that you never expected. With Cedric’s showing great appreciation for every culture around the world, there’s no shortage of great flavours to experience.

Photo by Kevin Lanceplaine on Unsplash