Clam Chowder/蛤蜊浓汤

I used to cook this dish very often, then I stopped for years not cooking it. ( I don’t know why) And just last week, I went to Costco and saw this beautiful little clams; I was thinking: ” this can make really good clam chowder” !!! So I bought a bag of it. And here is the soup I made, so rich, creamy and flavorful!

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4 servings $5.75 per serving.

5 pounds clam

6 cups water

2 stalks celery diced

One small carrot diced

One small yellow onion Diced

½ Leek thin sliced

2 small potatoes cubed

1 cup Half and half

1 cup whole milk

Butter 2 tbsps

Flour 1/3 cups

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Clean the clams well. Cook the clams in the water until the clams open (discard any that do not open). Pick the meat out and discard the shells. Collect all the juice in a separated container. Roughly chop the clams.

Add 2 cubes of herb olive oil and 2 tbsps. unsalted butter in a big skillet.

Add vegetables to the oil and sauté for 10 to 15 minutes or until the vegetables are tender, sprinkle the flour to the vegetable and mix well.

Add clam juice to the vegetables cup by cup (don’t add all of the juice at once), add additional clam juice after you stir together vegetables with the clam juice.

Bring it to boil, then reduce the heat to small, continue cooking for 20 minutes.

Add half and half, milk and Clam meat to the soup then turn the heat to high and bring everything to boil.

Season with black pepper and little bit of salt (I don’t use more salt because the clam juice is salted naturally)

Garnish the dish with bacon and chives/parsley if you desire.

If you don’t have herb olive oil, just use 2 tbsps. olive oil with 2 pieces of bay leaves.

Home made herb cube:

  • I sometimes buy too much herbs, and I can’t use all of them.  So I am using this method to save them for later.
  • Pick all the leaves from the herb, then put them in the ice cube container, pour some good quality extra virgin olive oil over them, then freeze them.
  • Save all the herb cubes in a zip lock bag in the freezer, so when you need some herb for cooking later, you can always get one.

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5磅蛤蜊

6杯水

2柄芹菜 切丁

一个小胡萝卜切丁

一个小的黄洋葱 切丁

½条大蒜苗 切薄片

2个小土豆切丁

1杯咖啡奶

1杯全脂牛奶

黄油2汤匙

面粉1/3 杯

把蛤蜊洗干净。在水里煮 直到蛤开壳(丢弃不开的)。把肉挑出来扔掉壳。 把汁倒到一个容器里, 粗略地切一下蛤蜊。

在一个大锅加入2块香料橄榄油和2汤匙牛油。

把蔬菜加到油里炒10到15分钟, 或者等到蔬菜都软了, 把面粉洒到蔬菜上拌匀。

在蔬菜中加入蛤蜊汁 (不要一次把所有的汁都倒进去,一杯一杯的加), 将蛤蜊汁与蔬菜搅拌均匀后加入更多的汁。

煮开, 然后把火调小, 继续煮20 分钟。

添加咖啡奶,牛奶 和蛤蜊肉, 把火调高, 然后煮开。

加黑胡椒和少许盐 (我没加更多盐, 因为蛤汁自然带咸味的)

如果您喜欢加点煎过的熏肉和韭菜或欧芹装饰。

如果你没有香料橄榄油, 只需用2汤匙橄榄油与2片月桂叶。

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自己做的香料油

 

  • 在一個不粘鍋里煎培根直到脆。把它們放在廚房纸上, 以吸收多余的油。切成小塊備用。
  • 加入1汤匙 黃油和香料油放入鍋中, 加入洋蔥和大蒜炒2分鐘。
  • 加土豆繼續煮3分鐘
  • 加入雞湯 (幾乎覆蓋住就好了不需要太多的湯) 蓋上蓋子繼續煮 5-7 分鐘, 直到土豆软烂。
  • 用搅拌机把汤搅成泥好然後倒回鍋裡加入牛奶繼續小火煮到它再次煮开。加入黑胡椒和鹽來調味。
  • 用一些切達乾酪、熏肉、歐芹或蔥來裝飾湯。

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