New England Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 kg fresh clams, scrubbed, or 200 g canned baby clams, drained and rinsed
1 litre fish stock
4 low-fat bacon rashers, coarsely chopped
2 large onions, coarsely chopped
500 g potatoes, peeled and diced
400 ml water
450 ml low-fat milk
good pinch of freshly ground black pepper
2 tablespoons chopped fresh parsley
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Directions: |
Directions:1. Put the clams and 4 tablespoons of the fish stock in a large saucepan. Cover, bring to the boil and steam for about 5 minutes or until the shells open.
2. Remove the clams with a slotted spoon; strain and reserve the stock. When they're cool enough to handle, remove the clams from their shells and chop them coarsely.
3. Cook the bacon in the saucepan over moderate heat for 3 minutes or until crisp. With a slotted spoon, remove the bacon and reserve to garnish.
4. Add the onions to the pan together with 4 tablespoons of the stock. Sauté for about 5 minutes or until soft but not browned.
5. Stir in the potatoes, the remaining fish stock, reserved clam stock and water. Bring to the boil. Simmer, partly covered, for about 10 minutes or until the potatoes are very tender.
6. Remove from the heat. Puree 2 ladlefuls of the vegetables in a blender or food processor until smooth. Add the puree to the soup and return to the heat.
7. Stir in the milk and the chopped clams. Simmer for about 5 minutes. Add the pepper and parsley and serve garnished with the bacon. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: Chowdah! Chowdah! Say it Frenchie!
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This recipe for New England Clam Chowder is from