Gastronomixs

New England clam chowder

A classic American dish. 

New England clam chowder

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Ingredients

1

kg

mussels

1

kg

cockles

200

g

carrot

200

g

celery

200

g

onion

200

g

leek

1

l

white wine

 

 

thyme

1

l

fish stock

1

l

cream

 

 

potato

 

 

onion

 

 

celery

 

 

salt and pepper

Preparation method

  • Finely brunoise the carrot, celery, onion, and leeks.
  • Cook the mussels and the cockles separately with the white wine and brunoised vegetables.
  • Drain the shells, remove the meat, and catch the cooking liquid.
  • Mix the cooking liquid with the fish stock and use this to cook the brunoised potato, onion, and celery.
  • Reduce the cream by half.
  • Mix the reduced cream with the other ingredients and season to taste with salt and pepper.

Serving suggestions

  • As a dish on its own. 

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