New England Clam Chowder

A traditional recipe prepared with fresh clams and aromatic ingredients

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Ingredients:
2 pounds clams, scrubbed and rinsed
4 slices bacon, cut crosswise into strips
2 tablespoons butter
1 onion, finely chopped
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped parsley
1 large potato, cut into small cubes
1 leave leek
1 1/2 cup milk
1 cup heavy cream
Salt and pepper to taste

Directions:

1. Put the clams in a large pot with some water and cook over high heat for about 5 to 10 minutes or until the clams are open.Discard any unopened clam. Strain the clams, reserving the broth. Set aside to cool down.

2. When the clams are cool, remove them from their shells and chop the big ones.

3. Cook the bacon until brown and crisp, then pour off all the bacon fat, reserving the bacon. In the same pot, melt the butter and saute onionuntil it get soft but not burnt. Add thyme, potatoes, clam broth, milk and leek and bring to boil. Cover and simmer until the potatoes are tender.

4. In a blender or food processor blend until smooth.

5. Pour the blended mixture in the pot. Stir in the clams, cream and bacon and season with the pepper and the salt to taste.Place the pot in the heat and slowly reheat for 2-3 minutes. Garnish with parsley and serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
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Bom apetite !!