New England Clam Chowder - recipe
Ingredients
- Molluscs - 500 gr
- Mussels - 500 gr
- Potatoes - 300 gr
- Onion - 300 gr
- Bacon - 80 gr
- Water - 300 ml
- Dry white wine - 50 ml
- Bay leaf pcs
- Thyme - 8 sprig
- Cream - 300 ml
- Salt pcs
- Pepper pcs
For 1 batch(es) (
)
New England Clam Chowder Directions
Multicooker firm: OURSSON
MP5005PSD
1. Place the clams in heavily salted water (it should be similar in salt content to sea water). Cover with aluminum foil and refrigerate for at least an hour to remove any dirt from the clams.
2. Thoroughly wipe the flaps of the mussels to remove any debris.
3. Cut the potatoes into 0.5 cm cubes, chop the onion and bacon.
4. Place mussels, clams, water, white wine, bay leaf, and thyme in a saucepan, cover, and simmer for 10 minutes.
5. Choose 5-6 clams and mussels of the correct shape for garnish. For other clams, separate the meat from the valves.
6. Remove the clams from the broth and strain the broth through damp cheesecloth.
7. Select the program "BOOK" from the menu, set the time to 50 minutes.
8. Preheat the multicooker for 5 minutes with the lid open.
9. Place the onion and bacon in a cooking bowl and sauté for 10 minutes.
10. Add potatoes, 200 ml broth and cream. Close lid, pressure
1.
11. Cooking time under the lid - 30 minutes.
12. After finishing cooking, wait 10 minutes.
13. Add the separated clams and mussels and mix thoroughly. Season with salt and pepper to taste.
14. Garnish with clams and mussels before serving.
• Shake the pan several times during cooking to help the clams boil.
• Mussels and shellfish that have not opened during cooking should not be eaten, discard them.