american new england clam chowder
PREP TIME 15 mins, COOK TIME 1 hr
12oz (350g) thick-cut bacon, chopped
3 garlic cloves, crushed
1 large onion, roughly chopped
3 tbsp all-purpose flour
1 celery stalk, sliced
1lb 2oz (500g) fingerling potatoes, cut into thirds
13⁄4 pints (1 liter) hot chicken stock
2 x 101⁄2 oz (300g) can clams
1 cup heavy cream
juice of 1 lemon
salt and freshly ground black pepper
flat-leaf parsley, to garnish
crusty bread, to serve
1 In a large, heavy-based pan or soup pot, cook the bacon for 3–5 minutes, until sizzling and softened. Add the garlic, onion, flour, and celery. Cook until the onions are translucent.
2 Add the potatoes, along with the stock, clams, and cream. Simmer for 50–60 minutes, or until the potatoes are soft.
3 Add the lemon juice and season to taste. Garnish with the parsley and serve hot with crusty bread.
|american new england clam chowder|