Contexto

Origen y referencia gastronómica

Methuen, Massachusetts, sits in the heart of New England, a region famous for its clam chowder—a creamy soup of clams, potatoes, and bacon. This recipe transforms that beloved dish into a handheld arepa, celebrating both Venezuelan street food culture and New England's maritime heritage.

Clam chowder is a soup, and we adapted it into a seasoned arepa by incorporating chowder ingredients into the dough and topping, making it a portable and texturally exciting meal.

Por que funciona

Adaptacion a la arepa

Clam chowder is a soup, and we adapted it into a seasoned arepa by incorporating chowder ingredients into the dough and topping, making it a portable and texturally exciting meal.

The corn base of the arepa complements the briny clams and creamy sauce, while the crispy exterior contrasts with the tender filling. The flavors of thyme and bacon bridge the two cuisines perfectly.

Ingredientes

Lista principal

• 1 cup pre-cooked white corn flour (masarepa)
• 1 cup clam juice
• 1/2 cup water
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 6 oz canned chopped clams, drained
• 2 strips bacon, diced
• 1 small potato, peeled and diced
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese (optional)

Metodo

Paso a paso

1. 1. In a bowl, combine corn flour, clam juice, water, chives, salt, and pepper. Mix until a soft dough forms. Cover and let rest 5 minutes.
2. 2. Divide dough into 4 balls and flatten into 1/4-inch thick discs. Cook on a greased skillet over medium heat for 4 minutes per side until golden and cooked through.
3. 3. In a separate skillet, cook bacon until crisp. Remove bacon and set aside, leaving 1 tablespoon fat.
4. 4. Sauté potato in bacon fat until tender, about 8 minutes. Add clams, cream, thyme, and half the bacon. Simmer 3 minutes.
5. 5. Place each arepa on a plate, spoon clam chowder mixture on top, and garnish with remaining bacon and Parmesan if desired.

Consejos

Notas del editor

• For extra flavor, brush the arepas with garlic butter after cooking.
• If dough is too dry, add a little more clam juice or water; if too wet, add more corn flour.
• Use fresh clams if available; steam them and use the liquor for the dough.

Presentacion

Como servirla

Serve the arepa open-faced, topped with chowder mixture, garnished with fresh chives and a sprinkle of paprika. Pair with a crisp white wine or a light beer.

FAQ

Preguntas frecuentes