Cooking - How to Make New England Clam Chowder - recipe below скачать в хорошем качестве

Cooking - How to Make New England Clam Chowder - recipe below

Follow along as I take some fresh cherrystone clams and make a rich, delicious (but not thick) New England Clam Chowder. Please Like the Video, Subscribe to the Channel and Leave a Comment. Thank You! Food & Drink YouTube Playlist:    • Food & Drink - Cooking, Tastings, Products...   Follow Me: Instagram:   / eatdrinkri   Facebook:   / eatdrinkri   Delectable: https://delectable.com/@daviddadekian Newsletter Sign up: https://eatdrinkri.substack.com/embed Web Site: https://www.eatdrinkri.com TikTok:   / eatdrinkri   New England Clam Chowder, recipe by David Dadekian Ingredients: 16 oz. low sodium clam juice 25 cherrystone clams 2 ozs, salt pork or bacon lardons 1 leek, white part only, washed thoroughly, drained and diced 1 onion, diced 1/2 cup celery, diced 3 Tbs butter 3 Tbs all-purpose flour 1 bay leaf 2 sprigs fresh thyme, stripped (or 1/2 tsp dried thyme) 1 tsp ground black pepper 8 ozs heavy cream 1 cup potatoes, Yukon Gold or red, peeled and diced Directions: Pour clam juice into a 8-quart pot. Bring to boil and steam the clams, removing each as it opens. Set clams aside to cool. Strain the cooking liquid and reserve. When the clams have cooled, remove the meat and chop to desired consistency. In a fresh 5 to 6-quart pot, cook diced salt pork or bacon over medium heat until rendered and brown. Add leek, onion and celery, stirring every few minutes until translucent, 6-8 minutes. Add butter and allow to melt into vegetables. Add flour, thyme, bay leaf, and black pepper. Stir to combine, lower heat to low, and cook until flour is cooked, about 4 minutes. In a separate 3 to 4-quart pot, cover potatoes with water. Cook over medium heat until boiling, reduce to simmer and cook for 8-10 minutes or until potatoes can be pierced with a fork. Strain and set aside. Add reserved clam juice to the pot with the vegetables and flour, pouring slowly being careful to not add sediment that may have settled even after straining. If you like your chowder thicker, do no add all the clam juice. Turn heat back to medium, whisk until flour is incorporated. Simmer for about 15 minutes. If you like your chowder thinner, before adding the cream, add some water. The reserved clam juice should be plenty, but may vary depending on how much liquor the clams release. Add heavy cream, reduce heat to low and cook for 5 minutes, remove from heat. Add reserved clams and potatoes. Serve.