Recipe

On a winter day along the New England coast, the chilly, salty air does little to dampen the longing for a bowl of creamy, warming clam chowder. This is the soul-defining dish of the Northeastern American autumn and winter table. In the home kitchen, efficient prep is key—the Geedel Vegetable Chopper helps the cook quickly and evenly chop the classic "vegetable trio," making every step from preparation to enjoyment a comforting taste of the sea breeze.

Ingredients:  

Seafood & Meat:  

500g fresh clams (or 2 cans (400g each) chopped clams, with liquid reserved)  

200g thick-cut bacon  

Vegetable Base:  

2 Yukon Gold potatoes  

1 large yellow onion  

2 celery stalks  

2 garlic cloves  

Broth & Thickening:  

3 tablespoons butter  

¼ cup all-purpose flour  

2 cups clam liquor (or bottled clam juice mixed with water)  

2 cups whole milk  

1 cup heavy cream  

Seasoning:

2 bay leaves  

1 teaspoon dried thyme  

¼ teaspoon white pepper  

Salt to taste (note: clams and bacon are already salty)  

Garnish:  

Fresh parsley, chopped  

Oyster crackers  

Instructions:  

1. Prepare the clam broth (if using fresh clams):  

   In a large pot, add 1 cup of water and the cleaned fresh clams. Cover and steam over medium-high heat for 5–8 minutes, until all clams have opened. Remove the clams, strain the cooking liquid, and let it settle so any sand sinks. Remove the clam meat from the shells and roughly chop. Combine the broth with canned clam liquid to make about 2 cups total.

2. Prepare the vegetables (using Geedel):  

   Peel and cut the potatoes into large chunks. Wash and cut the onion and celery into chunks. Using the Geedel Food Chopper with the dicing blade, place potato chunks in the container and press evenly 5–6 times until they become uniform 1 cm cubes. Repeat with the celery. This Manual Vegetable Chopper ensures consistent dicing of root vegetables, allowing them to soften evenly during simmering for ideal texture.

3. Handle the aromatic vegetables:  

   Using the dicing blade, place onion chunks in the container and press 4–5 times for finely minced onion. The excellent Onion Chopper function lets you handle large amounts of onion with ease, avoiding irritation. Garlic can also be lightly pressed into fine pieces with the same blade.

4. Cook the bacon and sauté the vegetables:  

   In a heavy soup pot or Dutch oven, cook the bacon over medium heat until crispy and golden. Remove the bacon, drain on paper towels, and chop roughly. Reserve about 2 tablespoons of bacon fat in the pot. Add butter to melt in the fat, then add the minced onion and diced celery. Sauté over medium-low heat for 8–10 minutes until the vegetables are soft and translucent but not browned. Add the garlic and cook until fragrant.

5. Make the chowder base:  

   Sprinkle the flour into the pot and stir continuously for 1–2 minutes to cook off the raw flour taste, forming a smooth roux—this is key to thickening the broth. Gradually pour in the clam liquor and milk, stirring constantly to prevent lumps. Add the bay leaves and dried thyme.

6. Simmer and finish:

   Bring the soup to a boil, then reduce to a simmer. Add the diced potatoes and cook uncovered for 15–20 minutes, or until the potatoes are completely tender. Remove the bay leaves. Add the chopped clam meat, crispy bacon pieces, and heavy cream. Season with white pepper and add salt only if needed. Heat gently until warm—do not boil, as this could cause the cream to separate.

7. Serve:

   Ladle the chowder into warmed bowls and sprinkle with fresh chopped parsley. Traditionally, it is served with a side of classic oyster crackers, which can be crushed over the soup or used for dipping. This chowder tastes even better the next day after the flavors meld in the refrigerator, making it perfect for meal prep.

Summary:

This iconic New England clam chowder owes its rich texture and balanced flavor to the careful preparation of the vegetable base. The Geedel Vegetable Chopper, with its efficient dicing and chopping functions, not only significantly reduces prep time but also ensures that every spoonful of soup contains evenly tender potatoes and vegetables that have fully released their sweetness. It allows the home kitchen to perfectly recreate this winter classic from the American East Coast.