Clam Chowder
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Per portion
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For 1 portion
- ClamsOr: Mussels fresh¼ kg
- Bacon cubes40 g
- Potatoes waxy150 g
- Onions1 Stk
- Celery stalk1 stalk
- Garlic cloves1 Stk
- Butter15 g
- Flour¾ tbsp
- Milk130 ml
- Heavy cream60 ml
- Bay leaves1 Stk
- Thyme¼ tsp
- Parsley1 bunch
- Iodized salt¼ tsp
- Pepper1 tsp
Step by step
- 1
Wash clams thoroughly, discard any that are open.
- 2
Steam clams in a pot with 250 ml water covered for 5 minutes until they open.
- 3
Remove clams from shells, strain liquid through a fine sieve and reserve.
- 4
Render bacon crispy in a large pot.
- 5
Finely dice onion, celery and garlic and sauté in the bacon fat until translucent.
- 6
Add butter, stir in flour and toast for 1 minute.
- 7
Pour in milk, cream and clam liquid, whisk smooth.
- 8
Add diced potatoes, bay leaf and thyme and simmer 15 minutes until tender.
- 9
Add clams and briefly heat through.
- 10
Season with salt and pepper, serve sprinkled with parsley.
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