New England Clam Chowder is a popular soup in the northeastern United States.
However, it seems that it was born in France (it was the traditional Friday dish among French Catholics, because it was based on fish) and, passing through Great Britain, it arrived on the coasts first of Canada and then of New England thanks to the settlers who landed overseas. .
There are several versions, but the following is the typical New England one: white, potato-based, with bacon and cream and served in bread.
Ingredienti
- 4large round loaves
- 0.3 libbrebacon
- 2cup Milk
- 2.2 libbrecans chopped clams
- 2celery
- 2potatoes
- 1.5cup Cream
- 0.1 libbrebutter
- q.b.flour
- q.b.salt and pepper
Preparazione
Put the clams in salted water for 2 hours to purify the sand.
Cut the 4 large round loaves (preferably naturally leavened) horizontally in order to eliminate the upper cap and empty them of the crumb.
Cut the bacon into small pieces.
Peel the onion and slice it; peel the potatoes, wash them and cut them into small pieces.
Clean the celery from the leaves, wash it and slice it finely.
Put the clams in a saucepan, cover and let them open over high heat (5 minutes); then shell them and filter the liquid they produced.
Melt the butter in a double boiler in a little saucepan, pour it into a big one and add bacon, let it brown until crisp, then drain it on kitchen paper.
Pour the prepared onion, celery and potatoes into the same saucepan, sprinkle the vegetables with 1 tablespoon of flour and cook for 5 minutes. Add the filtered clam liquid, milk and cream and cook for 15/20 minutes, adding a little boiling water if necessary.
Turn off the heat, add the shelled clams, bacon (set aside 1 tablespoon) and distribute the preparation in the empty loaves.
Sprinkle with salt and pepper and garnish with the reserved bacon and parsley.
Link affiliato #adv
Known and loved by Hermann Melville who tells of a tasty Clam Chower served to the protagonist of Moby Dick in an infamous tavern on the island of Nantucket, in a landscape with beaches strewn with clam shells, it was also immortalized by Andy Warhol, who chose to immortalize the Campbell can of Clam Chowder, the most famous American soup in a can.
There is also a Manhattan Clam Chowder, with tomato sauce, which had been consumed on Coney Island at least since the 1930s: in 1939 the State of Maine decreed that the New York version of the Clam Chowder with tomato was a beautiful and good heresy, declaring it outlawed. .
Seattle and Portland replace bacon with smoked salmon.
In Boston it is the oldest Clam Chowder, with cream.
It is generally served with soda crackers or small crackers called “oyster crackers”.
[wpforms id="2521"] 
SEGUIMI ANCHE SU YOUTUBE FACEBOOK E INSTAGRAM
e se rifai una ricetta del blog ricordati di usare il tag @viaggiandomangiando80,
#viaggiandomangiando e #iocucinocongiallo
Nella pagina sono presenti link di affiliazione su cui si ottiene una piccola quota dei ricavi, senza variazioni dei prezzi.
