Creamy Clam Chowder from the USA
Ingredients
Preparation steps
Thoroughly rinse the clams and cover with about 200 ml (approximately 3/4 cup) of water in a saucepan. Cook over high heat for 3-5 minutes, until the clams have opened, shaking the pot several times. Discard any unopened clams. Pour the clams through a fine sieve.
Peel the potatoes, rinse, cut into small cubes and cook for about 15 minutes in boiling salted water. Peel, rinse and trim the onion and celery and finely dice both. Cut the bacon into strips. Sauté with the onion and celery in butter, sprinkle with flour and saute while stirring. Then stir in the milk and 200 ml of the clam water, bring to boil and simmer for about 15 minutes.
Drain the potatoes, mash half of them with a fork and stir with the remaining diced potatoes and clams into the soup. Heat briefly, stir in cream, thyme and parsley and season with salt and pepper. Serve the clam chowder in bowls.
