Classic New England Clam Chowder
|Clams||1 1⁄2 Kilogram, prepared|
|Dry white wine||250 Milliliter (1 Cup)|
|Water||1 1⁄2 Liter (6 Cups)|
|Brown onion||80 Gram, finely chopped (Small Ones)|
|Carrot||70 Gram, finely chopped (Small Ones)|
|Red capsicum||75 Gram, finely chopped (1/2 Small One)|
|Celery stick||75 Gram, trimmed and finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Bacon rashers||140 Gram, finely chopped (2 In Number)|
|Plain flour||100 Gram (2/3 Cup)|
|Canned corn kernels||130 Gram, drained (1 Can)|
|Olive oil||2 Tablespoon|
|Shredded fresh basil||1 Tablespoon|
Drain clams, place in Large pan with wine, cover, bring to boil; simmer about 3 minutes or until shells open, discard any that do not.
Drain clams over medium heatproof bowl; reserve liquid.
Remove meat from clams; discard shells.
Strain reserved liquid into clean large bowl; discard any residue that has settled in heatproof bowl.
Add the water to liquid in bowl.
Combine onion, carrot, capsicum, celery, garlic and bacon in large pan; cook, stirring, about 3 minutes or until vegetables soften slightly.
Remove from pan; reserve.
Heat butter in same large pan; cook flour, stirring, about 3 minutes or until mixture thickens and bubbles.
Gradually stir in reserved liquid; stir until mixture boils and thickens.
Add clams, corn, cream and reserved vegetable mixture; cook, stirring, about 3 minutes or until hot.
Meanwhile, cut sourdough to give twelve 1cm-thick slices; use remaining bread for another use.
Brush both sides of slices with oil.
Toast bread, in batches, on heated grill plate (or grill or barbecue) until browned both sides.
Stir basil through chowder; serve with toast.