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Clam chowder

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Origin of dish:  North America
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (6-8) :

    125 g salted pork, cut into half-centimetre lengths
    2 medium onions, finely chopped
    3/4l cold water
    2-3 bowls of potatoes, diced
    24 clams, gutted and chopped but left in their liquid
    500 g ready-prepared mussels
    1/2l crème fraîche
    Large pinch of thyme
    Salt, freshly milled black pepper
    2 teaspoons soft butter


In a large pan, fry the pork at a high heat for 3 minutes, until you have a thin layer of fat covering the bottom.
Reduce the heat and add the onions, cook for a further 5 minutes, stirring occasionally.
Once the pork and onions are browned, add the water and diced potatoes.
Brong quickly to the boil, reduce heat and leave to simmer for 15 minutes, half-covered, until potatoes are soft.
Add chopped clams and liquid, then cream and thyme and bring almost to the boil.
Season to taste.
Mix in butter and serve in large individual bowls.
Sprinkle paprika on top of each serving.
Advice: Recommended Wine : vin d'Alsace

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