Clam Chowder is a creamy soup made with clams, originating from New England on the east coast of the USA. This thick, warming soup combines fresh clams, potatoes, bacon, and cream, creating a rich and satisfying meal. Traditionally, it is served in a hollowed-out bread bowl. Clam Chowder is an icon of Boston cuisine and a must-try for anyone visiting Massachusetts.
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Cut the bacon into cubes and fry in a pan until crispy. Set aside.
Sauté the chopped onion and celery in the bacon fat.
Add the flour and sauté for a minute, stirring.
Pour in the fish broth and clam juice, add the chopped potatoes and thyme.
Cook until the potatoes are soft (about 15 minutes).
Add the cream and clams, heat without bringing to a boil. Serve with crispy bacon.
Clam Chowder is often served in a hollowed-out bread, making it an exceptionally tasty and visually appealing dish.
Serve with crispy bacon on top, in deep plates or hollowed-out bread. The soup is best served hot, with freshly ground pepper and sprinkled with fresh herbs.
Store leftover chowder in an airtight container in the refrigerator for 3-4 days. It can also be frozen, but it's best to reheat it over low heat to avoid the cream from separating.
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Polecam dodać szczyptę cukru do sosu pomidorowego - neutralizuje kwasowość i smakuje lepiej.
Jeśli sos jest za rzadki, dodajcie łyżkę masła i zamieszajcie energicznie.
Ile osób można nakarmić z tej porcji przepisu?
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