Heavy cream for New England-style clam chowder

Heavy cream for New England-style clam chowder is a fundamental ingredient for preparing a classic soup originating from the New England region of the United States. This cream is a dairy preparation with a dense and rich texture that provides creaminess and a mild flavor, ideal for creating soup and sauce bases with a velvety consistency.

New England-style clam chowder is known for its delicate flavor, which combines the freshness of clams with the unctuousness of heavy cream. This cream is generally made with high-fat dairy cream, which ensures it does not curdle during cooking and maintains its homogeneous texture.

Properties: The heavy cream for chowder contains a high percentage of milk fat, providing energy, texture, and a mild, slightly sweet flavor that balances marine ingredients like clams. Furthermore, its use in cooking enhances the sensation of richness in the dish without overpowering the main flavor.

Synonyms in Latin American Spanish: depending on the country, this ingredient may be found under names such as crema para batir (whipping cream), crema para cocinar (cooking cream), nata espesa (thick cream), or simply nata líquida (liquid cream). It is important to use high-fat versions to prevent the soup from losing its texture during cooking.