Boston clam chowder
Ingredients :
- 1.5 kg of fresh clams
- 500g red potatoes, cut into 1-2cm dice
- 4 thick slices of bacon, diced
- 225g finely chopped onions
- 50 cl of water or fish stock
- 22.5 cl of whipping cream
- 5g chopped fresh thyme
- 1 bay leaf
- 1 C. olive oil
- 1 C. butter
- Salt and pepper from the mill
- chopped parsley for garnish
Preparation :
-
1
Place the clams in the water with the bay leaf, bring to a boil and remove as soon as the shells open. Remove the clams from their shells and keep 2 per person in their shells for serving. Set aside, keeping the cooking juices.
-
2
Heat the oil and the bacon in a saucepan, let brown for a few minutes. Add the onions, thyme and potatoes. Brown for about 4-5 minutes. Add all the cooking juice from the clams. Cook until the potatoes are tender. Add the cream and simmer for a few minutes.
Technical moves
Carve an onion
-
3
Add the clams and reheat.
-
4
Season with salt and pepper.
Tips
Serve in large bowls, topped with a knob of butter and chopped parsley.
