Recipes International Food New England clam chowder
Ingredients
Clam 1.5kg
Bacon 4 stripes
Onion 1
Carrot ½
Celery 1
Potato 2
Bay leaf 1
Thyme 3-4 sprigs
Cream 1 ½ cup
Italian parsley (chopped) 2 tablespoon
Bacon 4 stripes
Onion 1
Carrot ½
Celery 1
Potato 2
Bay leaf 1
Thyme 3-4 sprigs
Cream 1 ½ cup
Italian parsley (chopped) 2 tablespoon
How To
1. Bring the clam and 1cup of water brings to boil over high heat for 5 minutes, separate the clam that are opened and is not opened. For those that are not opened bring to boil for another 5 minutes. If there is still any clam that is not open take it out. Drain out all the water and again add the water until there it reached 1 liter
2. If the clam is cool enough, take out the meat and chopped it, set it aside.
3. Bring out the big pot, sauté the bacon for 6 minutes, remove the bacon out and roughly chopped
4. With the bacon fat, add the chopped onion diced carrot and celery for 3 minutes then add ½ potato cut size, thyme, bay leaf, and the juice from the clam bring to high heat
5. After boil, simmer for another 20 minutes
6. Add the cream, the bacon, and the clam season with salt, remove the thyme if see. Add the parsley and stir, serve immediately (if you want more thick consistence, you can add more corn flour in the soup)
2. If the clam is cool enough, take out the meat and chopped it, set it aside.
3. Bring out the big pot, sauté the bacon for 6 minutes, remove the bacon out and roughly chopped
4. With the bacon fat, add the chopped onion diced carrot and celery for 3 minutes then add ½ potato cut size, thyme, bay leaf, and the juice from the clam bring to high heat
5. After boil, simmer for another 20 minutes
6. Add the cream, the bacon, and the clam season with salt, remove the thyme if see. Add the parsley and stir, serve immediately (if you want more thick consistence, you can add more corn flour in the soup)