New England Clam Chowder Clam Soup

soups 544 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

500 gr. frozen peeled mussels, defrost 500 gr. peeled potatoes, cut into small cubes 2 tbsp. skim milk (1% fat) 2 tbsp. l. heavy cream 60 gr. lean ham, diced 1 tbsp. l. finely chopped garlic 2 tsp chopped fresh thyme 1 bay leaf 1.5 tbsp. l. olive oil 1 large onion, chop 6 celery stalks, cut into cubes Coarse salt and freshly ground pepper 3 tbsp. l. flour Hot Tabasco sauce, for serving (optional)

Saute the ham: Heat 1 tsp in a large saucepan. olive oil. Add ham and fry, stirring occasionally, for 3-4 minutes, transfer to a dish. Prepare vegetables: add 1 tbsp. l. olive oil, onion, celery, 3/4 tsp. salt, 1/2 tsp. pepper and fry over medium heat, stirring occasionally, for about 6 minutes. Add garlic, thyme and fry, stirring occasionally, for 1 minute. Pour in 3 tbsp. water, add potatoes, bay leaf and bring to a boil. Cover the pot with a lid and cook until the potatoes are tender, about 15 minutes.
Combine milk, cream and flour in a separate bowl and stir until flour is dissolved. Pour, stirring constantly, the mixture into a saucepan and bring to a boil. Reduce heat and cook until thickened, about 8 minutes. Add mussels to the soup and cook over low heat for 2 minutes. Remove the bay leaf. Season with salt and pepper to taste. Sprinkle with ham before serving. Serve New England Clam Chowder with Tabasco Hot Sauce. In this article, you will read about the types and uses of Tabasco sauce.

New England Clam Chowder Clam Soup

500 gr. frozen peeled mussels, defrost 500 gr. peeled potatoes, cut into small cubes 2 tbsp. skim milk (1% fat) 2 tbsp. l. heavy cream 60 gr. lean ham, diced 1 tbsp. l. finely chopped garlic 2 tsp chopped fresh thyme 1 bay leaf 1.5 tbsp. l. olive oil 1 large onion, chop 6 celery stalks, cut into cubes Coarse salt and freshly ground pepper 3 tbsp. l. flour Hot Tabasco sauce, for serving (optional)

Saute the ham: Heat 1 tsp in a large saucepan. olive oil. Add ham and fry, stirring occasionally, for 3-4 minutes, transfer to a dish. Prepare vegetables: add 1 tbsp. l. olive oil, onion, celery, 3/4 tsp. salt, 1/2 tsp. pepper and fry over medium heat, stirring occasionally, for about 6 minutes. Add garlic, thyme and fry, stirring occasionally, for 1 minute. Pour in 3 tbsp. water, add potatoes, bay leaf and bring to a boil. Cover the pot with a lid and cook until the potatoes are tender, about 15 minutes.
Combine milk, cream and flour in a separate bowl and stir until flour is dissolved. Pour, stirring constantly, the mixture into a saucepan and bring to a boil. Reduce heat and cook until thickened, about 8 minutes. Add mussels to the soup and cook over low heat for 2 minutes. Remove the bay leaf. Season with salt and pepper to taste. Sprinkle with ham before serving. Serve New England Clam Chowder with Tabasco Hot Sauce. In this article, you will read about the types and uses of Tabasco sauce.