DinnerBooks
Classic Clam Chowder

Classic Clam Chowder

Cooking Time45 m
Ingredients12
DifficultyMedium
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The smell of onions that soften in the pot and salt from the mussels sets the tone directly. This clam chowder is a hefty soup with rhymed pork, potatoes and lots of mussels, just like it should be. A classic from the U.S. East Coast that makes itself as good a regular everyday life as when it should feel a little extra.

Ingredients

4 servings
  • Step: 1
    2 st yellow bulbs
  • Step: 2
    4 st potatoes (4 potatoes equal to about 400 g)
  • Step: 3
    200 g rootseller
  • Step: 4
    100 g runned sidefress
  • Step: 5
    1 msk butter
  • Step: 6
    2 dl white cooking wine
  • Step: 7
    2 1/2 dl vegetable broth (fund or dice and water)
  • Step: 8
    3 dl folded in
  • Step: 9
    1 kg blue mussels
  • Step: 10
    salt
  • Step: 11
    black pepper
  • Step: 12
    1 dl fine-hacked herbs (e.g. parsley and thyme)

Instructions

  • Step: 1
    Scale, halve and cut the onion in strips. Scale and cut potatoes in 1–2 cm large pieces. Scale and cut celerine in 1/2 cm dice. Cut the pork in about 1/2 cm small dice.
  • Step: 2
    Fresh pork in butter in a pot, add onions, potatoes and celery when the pork begins to get color. Pour wine, broth and cream. Let boil slowly about 15 minutes without lid, until the potato is soft.
  • Step: 3
    Wash and brush the mussels. Throw broken mussels and those that don’t close when you knock on the shell. Add the mussels to the pot and cook another 5 minutes with lids. Remove and throw mussels that have not opened.
  • Step: 4
    Taste the soup with salt and pepper.
  • Step: 5
    Hack and move down the herbs.
  • Step: 6
    For serving: Serve the clam chowder with bread.

Näring

Calories803kcal
Carbohydrates33g
Fat51g
Protein55g
Serving Size4serving

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