Esta es una exhibición prevé de cómo se va ver la receta de 'Clam And Pernod Chowder' imprimido.

Receta Clam And Pernod Chowder
by Global Cookbook

Clam And Pernod Chowder
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 5 lb littleneck clam
  • 2 1/2 c. russet potato, peeled, and, diced, in brunoise
  • 1 Tbsp. unsalted butter, plus
  • 3 Tbsp. unsalted butter, for the roux
  • 2 med shallot, peeled, and, diced
  • 2 x celery, sticks, diced
  • 1 clv garlic, chopped, finely
  • 1 x leek, white part only, halved, and, julienned
  • 1/2 x fennel, bulb, thinly, sliced
  • 2 Tbsp. pernod
  • 5 c. fumet
  • 1 c. heavy cream
  • 1 sprg fresh tarragon

Direcciones

  1. In a large saucepan of salted water, boil the diced potatoes till cooked. Drain and refresh them in cool water. In another pot, heat the butter over a medium heat and saute/fry the shallots, celery, garlic, fennel and leeks till they are soft and transparent, about 10 min.
  2. Add in the clams, season with salt, pepper and cover. Cook for 5 min over a medium heat. Transfer the clams and vegetables to a bowl and reserve for later use. In which same pan, add in the flour and butter and whisk together over a low heat. Add in the Pernod and reduce it by half. Add in the fumet and the liquid from around the clams. Simmer for 5 min over a low heat and then add in the cream. At the last minute, add in the diced potatoes, the clams and the fresh tarragon. Season with salt and pepper.