Sunday, 15 January 2012

Clam Chowder

Best thing to do in Boston: eating New England clam chowder possibly at “Legal Sea Food Restaurant”! But if you out of town you can still make a simpler version yourself without compromising the authentic flavor.

You’ll need:
  • 500 g canned clams, minced, juices reserved
  • Half liter of vegetable stock
  • 2 bacon slices, minced
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves, chopped
  • 500 g potatoes, peeled, diced
  • 3 cups heavy cream or half and half
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Worcestershire sauce, to taste
  • Crackers

How to do it:

Start by draining the clam juice from the minced clams.  
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice and half a liter of vegetable stock, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice or stock to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Then add the clams and cream to the pot and simmer together until the clams are cooked, about 5-8 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Serve in bowls with the crackers on the side and more grounded pepper!!...if you want you add some fresh parsley

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