New England Clam Chowder
Kategorie: Soup
Zutaten
- 1/2 lb. White Rose potatoes (unpeeled), chopped into 1/2-inch cubes
- 4 oz. bacon, diced medium
- 2 Tbsp. fresh thyme or 1 Tbsp. dried
- 16 oz. heavy cream
- 1 medium onion, diced
- 2 (8 oz.) cans whole baby clams with liquid
- 3 bay leaves
- salt and pepper to taste
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Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 71kcalKalorien
- 2.08gEiweiß
- 2.92gFett
- 9.17gKohlenhydrate
- 0.83gZucker
- 0.83gBallaststoffe
- 0.79gSalz
Anleitung
1. Saute the bacon with the onion until onion is translucent (about 3 minutes over medium heat).
2. Add potatoes.
3. Cook another 3 to 4 minutes.
4. Add cream, thyme and bay leaves and bring to boil. Add clams and liquid.
5. Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency.
6. Add salt and pepper to taste.
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