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Friday, June 24, 2016

american new england clam chowder

How to make american new england clam chowder recipe - Once plentiful on the New England coast, clams were widely used as a source of cheap protein.


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 recipe
american new england clam chowder
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