Clam Chowder with Barley
A hearty and creamy clam chowder with tender barley, vegetables, and fresh herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups fresh clams, cleaned and shucked
- 1/2 cup pearl barley
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups fish or vegetable stock
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Rinse the barley under cold water and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the fish or vegetable stock, stirring constantly to avoid lumps. Add the bay leaf and thyme.
Add the rinsed barley to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes, stirring occasionally, until the barley is tender.
Stir in the clams and heavy cream. Simmer for another 5 minutes until the clams are cooked through.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot.
Chef's Tips
- Fresh Clams: If fresh clams are unavailable, you can use canned clams. Just add them at the end and reduce cooking time.
- Cream Substitute: For a lighter version, replace heavy cream with half-and-half or whole milk.
- Barley Tip: Soak the barley for 30 minutes before cooking to reduce cooking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
- Extra Flavor: Add a splash of white wine when sautéing the vegetables for an extra layer of flavor.
