Clam Chowder

 


Clam Chowder

INGREDIENTS

Butter3 tbsp

Potatoes4 medium, floury, peeled, diced

Onion1 large, finely diced

Celery2 sticks, diced

Bacon2 rahers, chopped

Cornflour2 tbsp

Milk700 ml, whole

Vegetable stock400 ml

Bay1 leaf

Cream100 ml

Clams600 g, fresh, rinsed

White wine

120 ml, dry

Parsleyflat-leaf sprigs to garnish

Salt

Pepperblack, freshly ground

Preparation

Melt the butter in a large, heavy-based saucepan set over a medium heat.

Add the potatoes, onion, celery, and bacon, sweating for about 10 minutes until softened and starting to colour.

Whisk in the cornflour, cook for 2 minutes, and then whisk in the milk and then the stock in a slow, steady stream until thickened.

Add the bay leaf, and bring the soup to a simmer, cooking steadily for about 10-15 minutes until the potatoes are very soft.

Transfer the contents of the saucepan to a food processor or blender, discarding the bay leaf at this time.

Purée until smooth, scraping down the sides of the processor from time to time.

Pour back into the saucepan and whisk in the cream.

Bring to a simmer before adjusting the seasoning to taste. Keep warm over a very low heat.

Place the clams in a large saucepan set over a high heat.

Add the wine, cover the pan with a lid, and cook for 3-4 minutes, letting the steam open the clams; discard any that don't open.

Drain the clams and leave to cool for 3 minutes.

Pick the clam meat from their shells before stirring into the chowder.

Ladle into bowls and serve with a garnish of parsley and some

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