I've never been to New York, but I saw in various more or less beautiful and famous film actors sort in trendy restaurants or clam chowder, as it is called locally, the ' New York style ' chowder clams: clams, Bacon (English bacon), cream and potatoes served in a hollowed-out loaf. Obviously, not having got to taste the original, I documented online on the prescription and I got to put together a I hear ' my '; No one be offended so if here doesn't find the authentic clams chowder. Compared to the original, given that the soup is already very substantial, I decided to remove the loaf and serve the soup in simple holsters, I mixed clams (more big and fleshy) and lupins (smaller and tastier), instead of the bacon (that would be our bacon) I used Bacon and I added between herbs chives and a dash, but just a hint of dill. Here's my clam chowder.
CLAMS CHOWDER, SOUP OF NEW YORK CLAMSPrint This
- 400 grams of lupins or clams
- 600 grams of clams
- 200 grams of potatoes
- 30 grams of butter
- 100 grams of bacon
- 1 fresh onion
- 2 sticks of celery
- 250 ml liquid cream
- 200 ml of milk
- a few leaves of fresh basil
- a pinch of dill (also dry)
- a few strands of chives
- salt and pepper, just enough
- 2 tablespoons vodka
For the clam chowder (clams chowder), keep the clams and lupins to drain for at least 3 hours in salt water at room temperature, then wash thoroughly and put them in a pan over high heat: Cook until the shells don't open and, as the clams open, put them aside. Filter water is equipped with a strainer to meshing, preferably with a light gauze power on issue aside. Remove the clams and lupins from the shell and put them aside.
Chop onion and celery into very small pieces and put them in a saucepan with the butter. Let them dry for 10 minutes and add the bacon. When browned, Add potatoes and sauté them in butter. Pour in the vodka, evaporate the alcoholic part and add water clams.
Cook for 5 minutes and add the milk, the cream, part of the chopped Basil and chives. Cook until the potatoes are tender and finally add the clams. Cook 5 more minutes.
Serve the chowder clams garnishing the dish with a little chives, Basil, a pinch of pepper and taste it with plenty of toast. Bon appétit!
THE PAIRING: A fish dish but with a degree of fatness as this, with a fragrant white wine deserves and good acidity. We chose a Lugana Doc, wine that is born on the shores of Lake Garda, produced by Azienda agricola Bulgarini, belonging to the consortium of Lugana. The CA’ Vaibò shows intense aromas of apricot, good body, with a strong minerality, soft and very long finish. Suggest that you serve, around 10-12 degrees.