Leek and clam chowder

Posted by adm On January - 3 - 2012

How to cook Leek and clam chowder


  • 1kg gelt (vongole), soaked in water for 30 proceedings, knackered
  • 1/2 cup (125ml) dry white wine-colored
  • 3 leeks, white part solitary, halved longitudinally
  • 2 carrots
  • 2 stalks celery
  • 300g rindless baconrashers
  • 2 tsp oil
  • 2 tsp thyme leaves, coarsely shredded
  • 2 tbs plain flour
  • 3 cups (750ml) fish strain
  • 500g potatoes (some 2), cooked hale, raw, dig 2 cm die
  • 1/2 cup (125ml) pouring drub
  • 2 tbs chopped dill, plus extra sprigs to service
  • 1 cup cooked chopped green beans

How to:

  • Place clams and wine in a saucepan then cover and cook over high heat for 5 minutes or until shells out-of-doors. Set aside to poise, then strain cooking liquid through a fine sieve and taciturnity. Second-stringer 18 kale, then remove clam meat from remaining shells. Set by.

  • Chop leeks, carrots, celery and bacon very fine. Heat oil in a large saucepan over medium heat and cook bacon, stirring occassionally, for 10 transactions. Add chopped vegetables and thyme and fake, stirring, for 8 minutes or until bid. Add flour and stir for 3 transactions.

  • Gradually stir fish stick and reserved cooking liquid from the clams into vegetables, then add potatoes. Brong to the boil and cook for 10 proceedings. Add clam inwardness, drub, dill and beans. Cook without boiling until heated through. Serve topped with reserved clams and dill sprigs.

  • Tip: It is important for the soup's flavour and texture that the vegetables are very finely sliced. A quick and easy way to do this is to chop them in chunks with a knife, then mince with a nutrient processor.

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