Boston clam chowder

Name: boston clam chowder
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 1 bin Mussels 2 kg; 2 great solid potatoes; 200 g winter carrot peeled; 4 stems celery; 50 g butter; 150 g smoked bacon (piece), in strips; 2 onions shredded; 2 toes garlic finely chopped; 150 ml dry white wine eg Chardonnay; 3 el flour; 400 ml Full Milk; 1 cup whipped cream 250 ml

A tasty american recipe. The starter contains the following ingredients: fish, mussels (2 kg), solid potatoes, winter carrots (peeled), celery, butter, smoked breakfast bacon ((piece), in strips), onions (chopped), garlic (finely chopped), dry white wine (eg Chardonnay), flour, whole milk and whipped cream (250 ml).

Ingredients

Directions

Rinse the mussels in plenty of cold water. Remove open and damaged shells. Put them in a pan with 400 ml of water and cook for 5-8 minutes on medium heat until done. Drain, pour the liquid through a sieve and collect it. Remove the closed shells, they are no longer used. Keep the mussels separate until use.
Peel the potatoes. Cut them together with the carrot into cubes of 0.5 x 0.5 cm (brunoise). Peel the celery in the length with a peeler and cut into wafer-thin slices.
Heat the butter in a soup pan and fry the potatoes, carrots, celery, the bacon, the onion and garlic over a high heat 3 min. Add the wine and let the vegetables and potatoes overcooked in 10 min. Change regularly. Add the flour and cook for 5 minutes. Pour in the cooking water from the mussels and the milk and cook over a low heat for 40 minutes to a bonded soup. Add some hot water if the soup is too thick. Season with salt and pepper.
Remove half of the mussels from the shell and add to the soup. Add the whipped cream and the open shells at the last moment. Sprinkle with extra pepper if necessary.