New England-style Broth
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Tap the clams and discard any that don't open. Place a saucepan over a high heat and heat for 1-2 minutes until hot.
2.
Add the clams and water, bring to the boil and cover with a lid. Cook for 2-3 minutes until the clams have opened; discard any that don't open.
3.
Strain the clams in a colander and collect the cooking liquor in a bowl underneath.
4.
Remove most of the clams from the shells, but reserve some of the clams in their shells for presentation.
5.
In a large saucepan, heat the butter until it melts over a medium heat and add the bacon until it browns, stirring occasionally; 2-3 minutes.
6.
Add the onions and cook for a further 2-3 minutes until they start to soften. Add the potatoes, milk, cream bay leaf, cooking liquor from the clams and nutmeg.
7.
Bring to the boil then reduce to a gentle simmer until the potatoes are soft, but still holding their shape; 15-20 minutes.
8.
Stir the clams back into the chowder and adjust it for seasoning. Spoon into serving bowls and garnish with chive stalks in the bowls.
9.
Arrange the crackers and celery on the sides. Serve immediately.
