A rich and flavorful clam chowder inspired by Jacques Pépin, featuring smoky bacon, tender potatoes, sweet corn, and fresh clams simmered in a creamy broth with hints of thyme and jalapeño heat.
Ingredients extracted via AI
Ingredients
0.5 Šálka bacon1 PL olive oil2 Šálka leek2 ČL garlic1 ČL thyme2.5 PL jalapeño pepper2 Šálka clam juice1 Šálka water250 g potato0.5 ČL salt0.5 ČL black pepper2 PL flour1 Šálka corn550 g clams0.5 Šálka heavy creamchives
Procedure generated via AI
In a pan, cook half a cup of chopped bacon with one tablespoon of olive oil over medium heat for 3 to 4 minutes.
Add half a cup of sliced leek and sauté briefly until softened.
Stir in two teaspoons of minced garlic and cook for about one minute.
Add one teaspoon of fresh thyme and 2 to 3 tablespoons of chopped jalapeño pepper, then mix well.
Pour in 2 cups of clam juice and about 1 cup of water.
Peel and dice 2 potatoes into approximately 1.5 cm cubes, then add them to the pan.
Season with salt and freshly ground black pepper to taste, using about half a teaspoon of salt.
Sprinkle 2 tablespoons of flour over the leek mixture and stir thoroughly to avoid lumps.
Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes until the potatoes are tender.
Add about 1 cup of fresh corn kernels and cook just briefly until heated through.