Discover two flavorful clam chowder recipes that combine fresh vegetables, tender clams, and savory bacon for rich, comforting soups inspired by classic New England style with a twist.
Ingredients extracted via AI
500 g onion350 g celery350 g fennel40 g garlic1700 g potato150 g bacon650 g canned clams800 g clam juiceolive oil50 g butter200 g dry white wine700 g milk5 ks bay leaf15 g cornstarch150 g carrot25 g tomato paste500 g canned tomatoes20 g parsley25 g fish sauce12 štipka black pepper
Procedure generated via AI
Dice one large white onion into small pieces, about 250 g.
Slice three celery stalks into thin strips, then chop into small pieces, totaling around 200 g.
Chop half a bulb of fennel into small cubes, about 200 g.
Combine the chopped vegetables and crush five to six garlic cloves, approximately 20 g.
Peel five medium russet potatoes and cut into medium-sized cubes, about 1200 g.
Chop three slices of bacon into small cubes after briefly firming them in the freezer for about 10 minutes, around 150 g.
Drain the liquid from four cans of clams, reserving the clam meat and 800 g of clam juice (including two bottles of bottled clam juice).
In a large pot over medium-low heat, warm olive oil, add the bacon, and cook gently for 5-6 minutes without browning.
Add 50 g of butter and all the chopped vegetables along with a generous pinch of salt. Stir and simmer over low heat for about 10 minutes without browning or caramelizing the vegetables.
Pour in 100 g of dry white wine and cook until the liquid has evaporated.