New England clam chowder
A thick clam soup with cream, potato and bacon. No tomato — that is a matter of principle.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Scrub the clams and steam them in a cup of water, covered, for five minutes, until they open. Discard any that stay shut. Strain the liquor through muslin: sand settles in it.
Take the meat from the shells and chop it coarsely. Set it aside; it returns at the very end.
Render the bacon in the pot, add the butter, onion and celery, and sweat them for eight minutes until soft.
Stir in the flour, cook it two minutes, pour in the strained clam liquor and the milk, and add the potato, thyme and bay.
Simmer for fifteen minutes until the potato is soft. Crush a few pieces against the side: the soup thickens without more flour.
Pour in the cream, return the clams and warm through for two minutes without boiling. Check the salt and serve with crackers.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Famartin · CC BY-SA 4.0