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Рецепт Clam And Pernod Chowder
by Global Cookbook

Clam And Pernod Chowder
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Ингредиенты

  • 5 lb littleneck clam
  • 2 1/2 c. russet potato, peeled, and, diced, in brunoise
  • 1 Tbsp. unsalted butter, plus
  • 3 Tbsp. unsalted butter, for the roux
  • 2 med shallot, peeled, and, diced
  • 2 x celery, sticks, diced
  • 1 clv garlic, chopped, finely
  • 1 x leek, white part only, halved, and, julienned
  • 1/2 x fennel, bulb, thinly, sliced
  • 2 Tbsp. pernod
  • 5 c. fumet
  • 1 c. heavy cream
  • 1 sprg fresh tarragon

Инструкции

  1. In a large saucepan of salted water, boil the diced potatoes till cooked. Drain and refresh them in cool water. In another pot, heat the butter over a medium heat and saute/fry the shallots, celery, garlic, fennel and leeks till they are soft and transparent, about 10 min.
  2. Add in the clams, season with salt, pepper and cover. Cook for 5 min over a medium heat. Transfer the clams and vegetables to a bowl and reserve for later use. In which same pan, add in the flour and butter and whisk together over a low heat. Add in the Pernod and reduce it by half. Add in the fumet and the liquid from around the clams. Simmer for 5 min over a low heat and then add in the cream. At the last minute, add in the diced potatoes, the clams and the fresh tarragon. Season with salt and pepper.