Clam Chowder
Description
New England's most traditional soup ever!
lemmuh
材料
canned chopped clam (undrained)
2 (6.5 oz)
carrot (cut into cubes)
1 medium
1 large
celery (diced)
2 ribs
yellow potato (peeled and cut into cubes)
1 lb
prosciutto di parma (diced)
2 oz
garlic (minced)
1 clove
unsalted butter
2 tablespoons
all-purpose flour
4 tablespoons
3 cups
better than bouillon chicken base
2 teaspoons
fresh thyme
1 teaspoon
bay leaf
1
heavy cream
1 cup
kosher salt
1/4 teaspoon
white pepper
1/8 teaspoon
fresh Italian parsley (minced)
for garnish
作り方
-
-
1
-
Gather all the ingredients.
-
-
-
2
-
Melt butter in a Dutch oven over medium heat.
-
-
-
3
-
Add carrot, onion, celery and cook until tender.
-
-
-
4
-
Add garlic and cook until fragrant.
-
-
-
5
-
Add potato and prosciutto. Cook for 2-3 minutes.
-
-
-
6
-
Scatter the flour over the vegetables and stir until sludgy.
-
-
-
7
-
Slowly pour in milk while dissolving the paste.
-
-
-
8
-
Make sure there aren't any lumps of flour.
-
-
-
9
-
Add rest of milk/clam juice/bouillon/pepper/thyme/bay leaf.
-
-
-
10
-
Bring to a boil, and reduce heat to a simmer.
-
-
-
11
-
Cover, stir at times and cook until potato gets tender.
-
-
-
12
-
Stir in heavy cream and clam and cook until heated through.
-
-
-
13
-
NOTE: Do not boil the soup.
-
-
-
14
-
Taste, and season with salt and pepper.
-
-
-
15
-
Serve with oyster crackers.
-
-
-
16
-
NOTE: This is the one we use for this recipe :-)
-
コツ・ポイント
Use prosciutto for a savory flavor. You can use 1/4 teaspoon of dried thyme instead. Add extra potato for the taters :-)
このレシピの生い立ち
New England clam chowder is a classic American staple and our local signature cuisine. This is our version of chowder :)
つくれぽ みんなのつくりましたフォトレポート
(
)
lemmuh
