经典新英格兰蛤蜊浓汤
Soup1小时6 份简单关于此食谱
一份丰富、奶油般的、令人深感满足的新英格兰式蛤蜊浓汤,采用嫩土豆、烟熏培根、甜蛤蜊和丝滑奶油高汤制成。这是那种能从内而外温暖你的汤碗——经典、舒适、完全可靠。无需花哨的技巧,只需好的食材和一点耐心。
步骤说明
- 1
Drain the canned clams, pouring all the juice into a measuring cups. Set the clams aside. Add bottled clam juice as needed to bring the total liquid to 2 cups.
- 2
In a large pot over ^[medium heat], cook the bacon pieces until crispy and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.
- 3
Add the butter to the pot with the bacon fat over ^[medium heat]. Once melted, add the diced yellow onion and celery. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook for 1 more minute until fragrant.
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will look thick and paste-like — that's exactly right.
- 5
Slowly pour in the reserved clam juice and chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer, stirring frequently, until the broth thickens slightly, about 3–4 minutes.
- 6
Add the diced yukon gold potatoes to the pot. Simmer uncovered over ^[medium-low heat] until the yukon gold potatoes are fork-tender, about 15–18 minutes. Stir occasionally and keep the heat low — you want a gentle bubble, not a rolling boil.
- 7
Reduce the heat to ^[low]. Stir in the heavy cream, milk, Worcestershire sauce, and cayenne pepper (if using). Let the chowder warm through gently for 3–5 minutes. Do not boil after adding the cream or it may curdle.
- 8
Add the reserved clams and most of the cooked bacon back into the pot. Stir gently and heat for 2–3 minutes just until the clams are warmed through. Taste and adjust kosher salt and black pepper as needed.
- 9
Ladle into warm bowls. Top with the remaining crispy bacon, fresh parsley, and a crack of black pepper. Serve with oyster crackers on the side.
