Clam chowder has a stew-like consistency and varieties in the U.S.
Clam chowder is a popular creamy soup in North America, with several regional varieties, such as New England, Rhode Island and Boston chowder. Generally made from combining clams with cream or milk and onions, there are several other ingredients that are specific to certain varieties of the stew. Though the milk or cream creates a thick base to begin with, they are generally watered down with broth. With a few simple tricks, you can thicken the soup to its stew-like consistency.
Instructions
1. Create the clam chowder according to your recipe. Keep it on low heat, simmering, on the stove.
2. Melt 1/2 cup butter in a small saucepan on medium heat until it is fully liquid and covers the entire bottom of the pan.
3. Sprinkle 1/2 cup flour gradually into the melted butter, continuously stirring to keep the roux from burning.
4. Stir constantly for five to eight minutes until the roux has taken on a slightly brown color.
5. Remove the saucepan from the heat and continue to stir the roux until it is slightly cooled and the risk of over-cooking is over.
6. Add the roux, a teaspoon at a time, to the chowder. Whisk it vigorously every time it is added to remove all the lumps. Wait for several minutes to see if the chowder has reached your desired thickness from the roux. If not, continue to add more, a teaspoon at a time, and then whisk and wait again.
Tags: regional varieties, several regional, several regional varieties, stew-like consistency, teaspoon time
