Ingredients to make The Original Clam Chowder:
- 125 grams of diced bacon
- 3 docs of clams (if you can’t find mussels)
- 2 tablespoons of flour
- 2 sliced leeks
- two chopped celery sticks
- 6 spring onions chopped
- 3 diced potatoes
- 1 bunch of aromatic herbs (thyme, bay leaf and parsley)
- 3 cups of milk or cream
- 50 grams of butter
- Salt
- Pepper
How to make The Original Clam Chowder:
- Submerge the clams in water to loosen the sand, place in a pot with a little water and steam until they open, remove, separate the clams from their shells and pour the cooking broth into cups (complete two cups and half adding water if necessary) and cut the clams into small pieces and set aside.
- In a frying pan place the pieces of bacon and fry slowly until the fat turn’s brown, set aside.
- In a pot, melt the butter and add the onion, leek and celery, and leave until the onion turns golden.
- Add the flour, stir for about 3 minutes, add the potatoes and pour in the clam broth.
- Leave on fire for at least 10 minutes.
- Add the clams, leave for a few minutes or until the potatoes are tender, add the milk or cream, the aromatic herbs and season with salt and pepper.
- Before serving add the crispy bacon.
- Serve piping hot, in individual casseroles with sourdough bread on the bottom or with crumbled, cracker crackers on top.
