New England clam chowder.
Here is a soup that is I think rather over looked here in
the UK
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 butter to the pan let that melt and sprinkle the
flour in to the onions. You want to cook
this as if you are making a roux working the flour in to the fat with out any
lumps. Now add the potatoes and celery
leaves , make sure every thing is well diced as you want it to cook really
quickly. You can cook it slower but it is a soup so the faster the better.
Get the bacon back in to the pan and add the stock. Bring it to the boil and then simmer until
the potatoes have stated to break up a little and are well cooked. Now add the cream and just season with salt
and pepper.
Now you have to get your clams in to the chowder base . If
from a can just add them and warm up. If
the calms are in water, add that to the chowder base instead of the chicken
stock. If they are frozen then pop them
in to the base. Now if the are fresh you have a couple of options . First try
to get them out of the shells raw, not recommended. Or just put them in another sauce pan with a
little water and seam them. Remove them
from the shells and add whatever water is left from the steaming in to the
chowder base.
What every you are doing to get your clams in after they are
in the chowder simmer and serve straight away .
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