- Prep Time: 15 minutes
- Cook Time: 60 minutes
Boston Clam Chowder
Tidbits... This flavorful soup originates in New England and is dense and delicious!
Ingredients
- Clams in shells - 500 g
- Red Skin Potatoes - 2 diced
- Onion - 1 chopped
- Celery - 1 stalk chopped
- Butter - 2 Tbl.
- Smoked bacon - 2 slices cut in pieces
- Garlic - 2 cloves minced
- Flour - 60 g
- Sauce Worcestershire - 2 Tbl.
- Tabasco Sauce - 2 tsp.
- Milk - 200 ml
- Chives - 1 sprig
- Vino bianco - 100 ml
- Olive oil - 1 Tbl
Instructions
- Clean the clams under running water.
- Put clams in a large pan with cover add a tbl. of oil and 1/2 cup of white wine cook on a lively heat until open. Shell the clams and preserve the cooking liquid.
- In a large pan sautè the onion, garlic, celery and potatoes with butter for 2-3 minutes on medium heat. Add the milk and sift the flour and mix well. Add the clams, cooking liquid, worcestershire and tabasco sauce. Lower the heat and slow simmer for about an hour stirring often.
- Right before serving add the crisp bacon and chives.
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