Tuesday, March 21, 2006

Clams and potatoes soup

This is my personal variation of the famous New England Clam Chowder. What I have done differently is basically removing the bacon and adding the pancetta instead, removed the cream and only used milk, so that the soup it's lighter. I have also added a bit of white wine, which always goes well when it comes to fish and seafood.

Ingredients: 500gr clams, 2 medium potatoes, 1 celery stalk, 50gr pancetta, 1 glass white wine, 2 Tbsp flour, 500ml milk, 500ml fish stock, olive oil, salt, pepper

Let the clams open in a saucepan with a couple of Tbsp of water. Remove the shell, filter the water and set aside. In another pan, fry the pancetta with 1 Tbsp of olive oil, add the chopped potatoes, celery and clams with their own filtered water. Mix well with a spoon, pour the glass of white wine and let it cook for a few minutes until the alcohol has evaporated. Add fish stock, cover and cook for about 15 minutes or until potatoes are tender. Wisk flour and milk in another pan until no lumps are formed. Add it to the other pan with clams and potatoes and keep mixing until the soup has reached a good consistency. If you want it more dense, add more flour or else, more milk. Serve hot.


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