New England Clam Chowder: A Recognized Classic in Latin America
New England Clam Chowder is an iconic dish from the northeastern region of the United States, particularly popular in the state of Massachusetts. This creamy and comforting soup has its roots in colonial cuisine, where fresh ingredients from the sea and land were combined to create nutritious and tasty dishes. It is said that local fishermen began preparing this soup using fresh clams from the coasts and locally available potatoes.
In Latin America, although the original recipe is less common, variations can be found in coastal countries. For example, in Mexico or Chile, soups with clams and seafood are popular, though with different names and seasonings. In some places, it is simply called "clam soup," while in others it is integrated into the broader category of seafood soups and broths.
This dish stands out not only for its flavor but also for its preparation technique, which can range from slow cooking to the use of pressure cookers, which facilitates and speeds up the process without losing quality. The soup represents a bridge between culinary tradition and modernity, adapting to the ingredients and utensils available in each country.
How to Make New England Clam Chowder in a Pressure Cooker
Ingredients:
Clams, Lean Bacon, Onion, Raw Potatoes, Salt, White Pepper, Half Cream and Half Milk, Milk, Butter, Paprika, Thyme.
Steps:
Drain the clams and reserve the liquid.
Measure the clam liquid.
Add enough water to make 4 cups of liquid and reserve.
In the pressure cooker, brown the chopped bacon until golden.
Remove the bacon and set aside.
Drain all but 1/4 of the fat and sauté the onion for several minutes.
Add the potatoes, salt, pepper, and the reserved clam liquid and bring to a boil.
Seal, increase to 15 lb.
Pressurize, reduce the heat to stabilize the pressure and cook for 10 minutes.
Remove from heat, depressurize and remove the lid.
Add the cream, milk, butter, and clams.
Heat gently.
Serve immediately.
