In a stunning confession on one of /b/'s regular "Secrets" thread, an Anon has not yet tried clam chowder.
Lurking between a post by an alleged serial killer confessing to unsolved murders and a confession by a married police officer who regularly admits to coercing prostitutes into giving him free services in exchange for not arresting them, an Anon has come clean about never trying claim chowder:
RCT Recommended Recipe: A good clam chowder starts with the foundation of a rich, flavorful base. Begin by sautéing onions, celery, and garlic in butter until they’re tender and aromatic. This trio provides a depth of flavor essential for the chowder. Then, incorporate a good-quality clam juice or seafood stock to enhance the briny essence of the clams. Use a combination of diced potatoes and a touch of flour or cornstarch to thicken the soup and give it a creamy texture. Whole milk or heavy cream should be added to achieve a velvety consistency, but it’s important to avoid boiling the mixture after adding the dairy to prevent curdling.
The clams themselves are the star, so opt for fresh, high-quality clams or well-drained canned clams for convenience. Add them near the end of cooking to ensure they remain tender and don’t become tough. For added flavor, season the chowder with salt, pepper, and a dash of Worcestershire sauce. A sprinkle of fresh parsley or thyme can brighten the dish, while crispy bacon bits or oyster crackers make for a delightful finishing touch. Balancing the seasoning and ensuring the clams are tender are key to achieving a chowder that’s both hearty and satisfying.
