Cómo hacer clam chowder | receta sopa de almejas de nueva inglaterra

Ingredients for 4 servings: 2 white potatoes 8 small red potatoes 1 medium onion 2 garlic cloves 3 celery stalks 150 g smoked bacon 3 tbsp butter 1 tbsp dill 4 fresh thyme stalks 1 tbsp parsley 4 tbsp butter (for the roux) 3 tbsp wheat flour 2 cups heavy cream 1 cup vegetable broth 1 kg fresh clams 1 liter water Salt and pepper Process: Sauté the bacon in the butter for 5 minutes. Add the onion and sauté for 3 minutes. Add the finely chopped garlic. Add the celery and sauté for 5 minutes. Add the diced potatoes. Sauté for 8 minutes. Add the dill and mix well. Add the clam broth (2 cups). Add the vegetable broth (1 cup). Prepare the roux and add it to the broth. Add the chopped clams to the broth. Let it cook for 20 minutes over low heat. Adjust the salt and pepper to taste. Serve piping hot in a round loaf, removing some of the dough to leave a space for the chowder. Enjoy!