American Clam Chowder
|Water||6 Cup (96 tbs)|
|Bacon||1⁄2 Pound, chopped|
|Onions||5 , chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Canned tomato puree/3 tomatoes skinned, seeded and chopped||1 Can (10 oz)|
|Cubed potatoes||2 Cup (32 tbs)|
|Worcestershire sauce||1 Dash|
|Plain flour||2 Tablespoon|
Scrub the clams and steam over a cup of boiling water until open.
Remove the tough parts of the clams and coarsely chop the rest, reserving all the juice and water they steamed over and straining it through a fine sieve to remove all grit.
Fry the bacon a little, add the'onions, and saute a few minutes.
Put in a large saucepan the clam juice, bay leaf, water and all the vegetables and sauteed onions (except the potatoes) and simmer for 10 minutes.
Add the potatoes, salt, pepper, thyme,Worcestershire sauce and cayenne pepper and boil for a further 10 minutes.Add the clams and simmer for 5 minutes or until the potatoes are done.
Melt the butter and add the flour and cook for 1 minute, add a little of the broth to make it smooth and then combine with the soup and cook 3 minutes and season to taste.