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American Clam Chowder

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Ingredients
  Clams 42
  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)
  Thyme 1 Teaspoon
  Worcestershire sauce 1 Dash
  Bay leaves 2
  Plain flour 2 Tablespoon
  Butter 2 Tablespoon
  Cayenne pepper 1
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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