New England Clam Chowder  Ingredientes:       12 tablespoons (1 1/2 sticks)  unsalted butter, divided    2 cups  chopped yellow onions (2 onions)       2 cups  medium-diced celery (4 stalks)    2 cups  medium-diced carrots (6 carrots)       4 cups peeled medium-diced boiling potatoes (8 potatoes)    1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)       1 teaspoon  kosher salt    1/2 teaspoon  freshly ground black pepper       1 quart (4 cups)  clam juice    1/2 cup  all-purpose flour       2 cups  milk    3 cups  chopped fresh chowder clams (1 1/2 pounds shucked clams)

Preparación:

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Categorías:  Chowder, Fish, Potatoes, Seafood, Soup, Soups, soup, soups

Porciones:  8

Tiempo estimado de preparación:  20 min.

Idioma:  Inglés

Compartido por:  Jilly    2009/12/13