New England Clam Chowder

Ingredients for New England Clam Chowder

Instructions for New England Clam Chowder

To prepare the New England Clam Chowder recipe, please follow these instructions:

If fresh mussels are used, they are scrubbed well, if some do not want to close, they are discarded.

2 dl of water are boiled and the mussels are steamed open underneath the lid - it takes only a few minutes. The mussels are taken out of the shells and the soup is stored.

Potatoes peeled and sliced. Bacon cut into the tern and fry brightly in own dish in a saucepan and picked up. Take if possible. A little bit of greasy from before the onions are sautéously chewy without taking color. The potatoes and the soup from the mussels (or the juice from the cans with clams) are added.

Also add broth or water until the potatoes are covered. Let it simmer under the lid until the potatoes are tender. The mussels are chopped roughly and added together with the milk, cream and bacon. Heat slowly to boiling point and add a little cayenne pepper, salt and pepper.

tips:
Certain recipes recommend a bunch of cold butter in each serving.