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Saturday, May 30, 2015

Clam Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 3 slices bacon
  • 1 medium onion
  • 2 tablespoons butter
  • 1 2/3 cups hot milk
  • 1 large potato
  • salt
  • pepper
  • 2/3 cup light cream
  • 0.75 (100 g) corn kernels, defrosted if frozen
  • 10 ounces canned baby clams (in brine)

Recipe

  • 1 chop bacon and set aside. peel onion and chop onion and set aside. peel and cut up potato into cubes.
  • 2 heat a large pan over low heat for 30 seconds. while the pan is heating, heat the milk.
  • 3 add bacon and onion and cook for 5 minutes, stirring all the time.
  • 4 add the butter, stir until melted, then sprinkle in the flour and stir to mix.
  • 5 remove the pan from the heat and gradually stir in the hot milk.
  • 6 return the pan to low heat and stir until the mixture thickens and bubbles.
  • 7 add the potatoes, salt and pepper and cook for 10-15 minutes, or until tender.
  • 8 add the cream and corn and bring back to a simmer.
  • 9 drain the clams into a sieve. add the clams to the soup and heat through gently. do not allow the soup to boil as this will toughen the clams. check the seasoning before serving.

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