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| New England Clam Chowder |
- Clams, small-size shells scrubbed & washed in running water 300gr
- Fish Stock 1Lt.
- Bacon, minced 155gr
- Celery, finely diced 115gr
- Onions, finely diced 115gr
- Flour 100gr
- Potatoes, 1 1/2 cm diced 340gr
- Milk, scalded 1Lt.
- Salt to taste
- Pepper, white to taste
- Worcester Sauce 2ml
- Tabasco Sauce 1ml
- LIAISON: Heavy Cream (blended with the yolks) 360ml
- Egg Yolks 6ea
- GARNISH: Chives, finely chopped 5gr.
- Steam clams in the stock, in a covered pot until the shells open.
- Strain the broth through a filter or cheesecloth & reserve it.
- Pick, chop & reserve the clams.
- Render the bacon in the soup pot, add the onions & celery, sweating them until they become translucent.
- Add the flour, cook to make a light-roux. Gradually, adding back the reserved broth & heated milk incorporating it completely to work out any lumps.
- Simmer for 30 mins., skimming the surface as required, adding then the potatoes to cook until tender. This done, add the cooked clams & whisk in the liaison until it has completely blended in. Adjust the seasoning & taste with the salt, pepper, Worcester & Tabasco sauces.
- Serve in the soup-cup(s) with garnishes & accoutrements.
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