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Receta California Clam Chowder
by Global Cookbook

California Clam Chowder
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Ingredientes

  • 1 sm onion minced
  • 2 ounce uncooked bacon diced
  • 2 can minced clams - (6 1/2 ounce ea) undrained
  • 1 bot clam juice - (8 ounce)
  • 1 can ready-to-use chicken broth - (14 1/2 ounce)
  • 1 lrg potato peeled, diced
  • 1/8 tsp dry thyme
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 3 Tbsp. cornstarch
  • 2 c. heavy cream
  • 1/4 c. minced fresh parsley

Direcciones

  1. In a soup pot, saute/fry the onion and bacon over medium heat for 3 to 5 min, till the onion is tender. Add in the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.
  2. Cook, covered, for 12 to 15 min, till the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add in to the soup.
  3. Add in the parsley and cook the soup for 5 min, or possibly till thickened, stirring frequently.
  4. This recipe yields 4 servings.
  5. Comments: This is great served in a sourdough bread bowl.