Panama Clam Chowder

Panama Clam Chowder Recipe - Delicious and Easy-to-Follow

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Panama Clam Chowder is a delicious and hearty soup that is perfect for a cozy night in. This recipe features fresh clams, yams, and a variety of vegetables that come together to create a flavorful and satisfying dish.

History

Clam chowder has been a popular dish in Panama for many years, with variations of the recipe being passed down through generations. This particular recipe combines traditional Panamanian ingredients with a unique twist, making it a favorite among locals and visitors alike.

Ingredients

4 cups fresh clams
1.5 lb (680 g) yam, peeled and cut into small pieces
1 medium onion, chopped
1 large tomato, chopped
1 sweet pepper, chopped
1 coriander leaf
8 cups hot water
salt and pepper

How to prepare

Place clams in salted water for half an hour.
Remove and place them in hot water, cooking until the clams open up.
Drain and save the water.
Once the clams have cooled, remove them from the shells and clean them.
In a little oil, cook the onion, tomato, and pepper with the coriander until soft.
Rinse the ñame thoroughly.
Strain the water the clams were cooked in to remove any sand, and pour it into a pot.
Add the cooked vegetables, ñame, and clams to the water.
Simmer for about 20 minutes or until the ñame is tender.

Variations

Add diced potatoes or corn for additional texture and flavor.
Substitute the clams with shrimp or fish for a different twist on this classic dish.

Cooking Tips & Tricks

Be sure to thoroughly clean the clams before cooking to remove any sand or grit.

- Cooking the vegetables until they are soft will help to enhance the flavors of the soup.

- Simmering the soup for at least 20 minutes will allow the flavors to meld together and create a rich and delicious broth.

Serving Suggestions

Serve the Panama Clam Chowder hot with a side of crusty bread or crackers for dipping.

Cooking Techniques

Simmering the soup allows the flavors to develop and meld together for a rich and flavorful broth.

Ingredient Substitutions

If fresh clams are not available, canned clams can be used as a substitute.

- Sweet potatoes can be used in place of yams for a slightly different flavor profile.

Make Ahead Tips

The soup can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Garnish the soup with fresh cilantro or a squeeze of lime for a pop of color and flavor.

Pairing Recommendations

Serve the Panama Clam Chowder with a crisp white wine or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 45%

- Iron: 10%

- Calcium: 6%

Alergens

Contains shellfish

Summary

This Panama Clam Chowder is a nutritious and well-balanced meal, providing a good source of protein, fiber, and essential vitamins and minerals.

Summary

Panama Clam Chowder is a delicious and comforting soup that is perfect for a cozy night in. With fresh clams, yams, and a variety of vegetables, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Panama Clam Chowder like it was yesterday. It was a hot summer day, and I was visiting my dear friend Maria in her small village in Panama. Maria was known for her culinary skills, and I always looked forward to learning new recipes from her.

On this particular day, Maria invited me to join her in the kitchen as she prepared a special dish for lunch. As I watched her move gracefully around the kitchen, I couldn't help but marvel at her expertise. She seemed to know exactly what to add and when, creating a symphony of flavors with each dish she made.

As Maria stirred a pot of simmering clam chowder, the delicious aroma wafted through the air, making my mouth water. I couldn't wait to taste the final product. Maria noticed my eagerness and smiled, her eyes twinkling with mischief.

"Would you like to learn how to make this Panama Clam Chowder, my dear?" she asked, handing me a wooden spoon.

I eagerly accepted the offer, thrilled at the chance to learn one of Maria's coveted recipes. She guided me through each step, explaining the importance of using fresh ingredients and taking the time to let the flavors meld together.

As we finished cooking the chowder, Maria poured us each a steaming bowl and we sat down at the table to enjoy our creation. The first spoonful was pure bliss - creamy, rich, and bursting with the flavors of the sea. I closed my eyes in delight, savoring each bite.

After lunch, I asked Maria for the recipe so that I could recreate it at home. She smiled and handed me a worn piece of paper with handwritten instructions. This was a treasure beyond compare - a piece of Maria's culinary expertise that she had passed down to me.

Back home, I wasted no time in gathering the ingredients to make the Panama Clam Chowder. As I followed Maria's instructions, I could almost feel her presence in the kitchen, guiding my hand and whispering words of encouragement.

The chowder simmered on the stove, filling my home with the tantalizing aroma that I had come to associate with Maria's cooking. When it was finally ready, I ladled it into bowls and took a hesitant bite. The flavor was just as I remembered - creamy, savory, and utterly delicious.

From that day on, Panama Clam Chowder became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I prepared it, I felt a connection to Maria and her village in Panama, a reminder of the special bond we shared through food.

Years passed, and I continued to refine my recipe for Panama Clam Chowder, adding my own twist to Maria's original creation. I shared it with friends and neighbors, who always marveled at the depth of flavor and the comforting warmth it brought to their souls.

As I grew older, I realized the true power of cooking - it was a way to preserve memories, to connect with loved ones, and to nourish both body and soul. The recipe for Panama Clam Chowder was more than just a list of ingredients and instructions - it was a symbol of the love and friendship that had blossomed in Maria's kitchen that hot summer day.

Now, as I pass this recipe down to you, my dear grandchild, I hope you will cherish it as much as I have. May it bring you joy, comfort, and a taste of the magic that can be found in a simple bowl of chowder. And remember, the secret ingredient is always love. Bon appétit!