New England clam chowder.
Here is a soup that is I think rather over looked here in the UK . It is a lovely blend of potato cream and shellfish. If you can get fresh clams, you can use them Frozen or in tins so you want them out of the shells and just ready to go in the soup at the lat moment. You will need, 1 tbsp olive oil 3 rashers of streaky smoked bacon 2 onions 1 clove garlic 2 tbsp plain flour 1 can of clams in water, or 200g of frozen clams, best fresh if you can get them out of the shell. 3 large potatoes 2 tbsp celery leaves 1 bay leaf 1 tbsp butter 100ml/ 3floz of double cream 200ml/6floz water or chicken stock all depending Salt and freshly ground black pepper to taste Start by getting a pan and frying the bacon in some oil. You want to cook it until it is crisp then remove it from the pan. Then after you have got the bacon out get the onions diced and you garlic crushed and add them to the pan and cook so the onions are soft. Now add the but...