Fine Cooking Magazine - November/December 2020

屈服：Yields about 9 cups

Servings:8

Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in the early 1800s, and New Englanders claimed it as their own in the 1900s. Many versions use a flour and butter roux to thicken the soup. The roux is necessary if you’re cooking with milk; otherwise, it curdles when boiled. This chowder gets its thick texture from a combination of heavy cream and puréed potatoes. You can crush some of the potatoes against the side of the pot (instead of puréeing the vegetables) for a thinner but equally delicious version.

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3 oz. thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
1-1/2 oz. unsalted butter (3 Tbs.)
1 large yellow onion, cut into small dice (about 2 cups)
4 tender inner celery stalks, cut into 1/2-inch dice (about 1 cup)
4 cups dilutedclam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped
2 lb. large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups)
2个海湾叶子
1 tsp. chopped fresh thyme
Freshly ground black pepper
1 cup heavy cream
3 Tbs. chopped fresh flat-leaf parsley
Kosher salt

Calories (kcal) : 370
Fat Calories (kcal): 160
Fat (g): 18
饱和脂肪（G）：10
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：5
Cholesterol (mg): 105
Sodium (mg): 1070
Carbohydrates (g): 28
Fiber (g): 3
Protein (g): 22

准备

将培根用中火煮4至5夸脱的锅或荷兰烤箱，偶尔搅拌，直到刚开始变脆和金色，大约4分钟。从火上移开。倒出并丢弃培根脂肪，将培根留在锅中。加入黄油和洋葱，用低火煮熟，偶尔搅拌，直到洋葱变软但不着色，约8分钟。加入芹菜并煮熟，露出，偶尔搅拌，直到变软约5分钟。加入蛤broth汤，土豆，月叶，百里香和1茶匙。胡椒。用高火煮沸。降低热量以保持慢火煮并煮熟，直到土豆变软10到12分钟。丢弃海湾的叶子。
Purée 1 cup of the soup solids with just enough liquid to cover in a food processor or blender, and add it back to the soup. Add the cream and bring to a boil.
Remove the soup from the heat, wait until it stops simmering (this may take a minute if you’re using a Dutch oven), and stir in the clams and parsley. Season to taste with salt and pepper.

(8 ratings) Read Reviews

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Reviews (7 reviews)

grumky|01/10/2021

好吧，我必须说这是我们很长一段时间以来制作的最美味的杂烩或汤。而且它并不复杂或有困难的说明这一事实增加了此食谱和最终产品的享受！
We used very good quality bottled clam juice and canned clams but otherwise followed the recipe with few exception. We did make a soft roux with the onions and celery to avoid the need to puree a cup of the chowder and we did increase the amount of Juice/broth to compensate for the non-pureed cup of chowder.

我只能说，我们用一些饼干做晚餐，我们对味蕾唱歌感到满意。这是守门员！
joyfullady|04/21/2020

I used high quality canned clams and broth and it was still excellent. i will make this again,
user-6058008|01/24/2020

今天是第一次做杂烩。它很容易制作，而且很美味。我确实将更多的土豆融合在一起，希望我在开始阶段将培根炸碎一点，但其他一切都很重要。这个食谱绝对是守门员。
bstj8|01/15/2018

这确实是一个非常美味的蛤杂烩，蛤and和浓奶油的味道丰富。易于制作和遵循，但是您必须遵循所示的步骤，以实现最终结果。我使用的是浓奶油，我发现这些奶油非常富含新鲜蛤and和果汁。在一个寒冷的晚餐中，这真是太好了。第二天的杂烩味更好，因为风味有时间在一夜之间结婚。在非常低的温度上加热，这样您就不会过度煮奶油。这是肯定是守门员。