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Easy Clam Chowder Recipe – Oma's Muschelsuppe

Yes, although "clam chowder" is known as a famous American dish, in Germany it's called "Muschelsuppe" and is very popular as well. And if you're looking for a seafood soup recipe you can adapt to whatever seafood you have, add this soup to your repertoire.

Want it lower in calories? Use milk instead of cream and use low-fat sour cream instead of regular sour cream. 

Ingredients:

• 2 cans (5 or 6½-ounce) shucked or minced clams
• 2 tablespoons (30 milliliters) olive oil or butter
• 1 cup (125 grams) chopped onions
• 1 garlic clove, minced
• 2½ cups (600 milliliters) chicken broth
• 1½ cups (340 grams) cubed potatoes
• 1 carrot, chopped
• ½ cup (113 grams) chopped celery
• ½ pound (227 grams) haddock or cod fillets
• ¾ teaspoon dried basil
• 1 teaspoon (5 milliliters) Worcestershire sauce
• ½ teaspoon (3 grams) salt
• ½ teaspoon (1 gram) pepper
• ½ cup (120 milliliters) whipping cream
• ¾ cup (185 grams) sour cream
• parsley for garnish

Instructions:

1. Drain clams, reserving juice.
2. In a large saucepan, heat olive oil. Add onions and garlic. Sauté until onions are translucent, about 5 minutes.
3. Add the clam juice and chicken broth to the onions. Stir. Add potatoes, carrots, and celery. Stir and bring to boil. Cover and simmer for about 15 minutes or until the potatoes are tender.
4. Cut fish fillets into bite-sized chunks. Add to soup along with the clams, basil, Worcestershire sauce, salt, and pepper. Simmer gently for about 5 minutes or until fish is cooked.
5. Lower heat and slowly stir in whipping cream and sour cream, being careful that soup does not come to a boil. Season with extra salt and pepper if needed.
6. Serve, garnished with chopped parsley.

Notes/Hints:

• Dice 5 slices of bacon and fry them until crispy. Remove with a slotted spoon and drain on paper towels. Add to soup at the end. If you wish, you could fry the onions in the bacon fat.
• Add 1 cup of sliced mushrooms to the onions.
• For some extra spiciness, add 3-4 drops of hot pepper sauce.
• Replace ½ cup (120 milliliters) of chicken broth with dry white wine.

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