Clam Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 cups steamer clam
- 3 strips Bacon (chopped)
- 1 large sweet onion (chopped)
- 4 medium, Maine potatoes (peeled and cut into 1/2-inch dice)
- 1 ½ cups Evaporated milk
- 2 cups milk
- ½ cup unsalted butter
- 2 Tbsps fresh parsley (chopped)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
Product recommendation
Chowder is always more flavorful the next day.
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Pot mit Deckel, 1 Measuring cups, 1 Baking sheet, 1 Immersion blender, 1 Wooden spoon, 1 Tablespoon, 1 canning jar oder fest verschließbares Weckglas (ca. 2 l Inhalt), 1 kleines canning jar, 4 resealable bags (Butterbrotpapier)
Preparation steps
1.
Rinse and scrub clams to remove any debris and mud. Working over a bowl so that juices can be retained, open the clams using a small knife. Dispose of the black neck skin, and cut clams into bite size pieces. Set aside.
2.
In a large stock pot, cook bacon over medium heat for about 10 minutes, or until it is crisp. Remove bacon with a slotted spoon, remove any excess grease and set aside. Add chopped onion to the bacon drippings; cook for about 5 minutes or until softened and translucent. Add the potatoes and enough water to cover. Bring to a slow simmer, and cook for about 15 minutes, or until the potatoes are tender.
3.
Add evaporated milk, milk, butter, clams and reserved clam juice. Simmer over low heat for about 5 minutes, or until the butter has melted and the clams are cooked. Add the cooked bacon, along with the chopped parsley. Season with salt and pepper. Ladle chowder into bowls. Serve immediately or cool and store in the refrigerator overnight. Reheat gently, do not bring to a boil.
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