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Рецепт North Carolina Clam Chowder
by Global Cookbook

North Carolina Clam Chowder
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Ингредиенты

  • 2 lb Well scrubbed clams
  • 8 ounce Slab bacon, rind removed, cut into small dice
  • 1 lrg Onion, diced
  • 3 med Potatoes, peeled, cut into 1/2-inch cubes
  • 1 med Carrot, peeled, diced
  •     Salt and freshly grnd black pepper
  • 1/2 c. Loosely packed flat-leaf parsley leaves, finely chopped

Инструкции

  1. Combine clams with 1 c. water in a large heavy-bottomed saucepan. Cover and bring to a simmer over medium-high heat. Cook clams just till they open, about 8 min. Remove from heat. Drain, reserving liquor. Throw away any which don't open.
  2. Remove clams from shells and reserve, covered, so they do not dry out.
  3. Strain clam liquor through a double thickness of cheesecloth and reserve.
  4. Saute/fry bacon till golden brown. Remove and drain on paper towels. Add in onion and potatoes to bacon fat. Cook, stirring often, till onion is translucent/soft, about 10 min.
  5. Add in carrot, clam liquor and 3 c. water. Bring to a boil, reduce heat and simmer till potatoes are tender but still hold their shape, about 15 min.
  6. While soup is cooking, chop clams into bite-size pcs. When potatoes are tender, add in minced clams and bacon. Continue cooking till heated through, about 5 min. Season with salt and pepper to taste.
  7. To serve, sprinkle with parsley and grind plenty of pepper over all.
  8. Serves 4-6.
  9. "THE GREAT AMERICAN SEAFOD