clam chowder



  • A famous USA soup made from small clams cooked over a high heat with dry white wine and water until all open. The sound clams are reserved and the cooking liquor is strained off to make a broth with fried diced bacon, leeks and celery and chopped potatoes. Towards the end of the cooking period, milk, cream, seasoning and the reserved clams are added, simmered for 5 minutes, finished with chopped parsley and served with croûtons.