Monday, 28 July 2014

I like clam chowder ever since I had it the first time in the Los Angeles. Back here, it was nice to find a few restaurants serving this but very few could make to my preference. Here's the recipe I used for making a delicious clam chowder today. Hope you like it too. 

(Serves 4)
2kg fresh clams, scrubbed
200g thick unsmoked bacon or pancetta, cut into small dice
1 onion, finely chopped
1 bay leaf
2 tbsp plain flour
2 medium waxy potatoes, chopped into 1cm dice
150ml double cream
Knob of butter

Salt and black pepper to taste

  1. Put the clams in a large pan with 600ml water. Cover, bring to the boil and steam until most are open, then pour into a sieve with a bowl underneath to catch the cooking liquid. 
  2. When cool enough to handle, remove from their shells and discard these. Roughly chop the clams, if large. Strain the liquid through a couple of layers of paper towel, or cheesecloth – you should have about 1.2 litres. 
  3. Meanwhile, heat a medium pan over a medium-high heat and fry the bacon in its own fat until this begins to render. 
  4. Add the onion and fry until this is soft, the bacon is crisp, and both are beginning to brown. 
  5. Add the bay leaf and flour and cook, stirring, for a couple of minutes. 
  6. Slowly stir in the clam liquid, then add the potatoes. 
  7. Simmer until these are tender (about 10 minutes), then stir in the cream, clams and butter. 
  8. Heat through, season to taste with plenty of black pepper and salt if necessary, and serve.


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