Clam chowder

Name: Clam chowder
Yield: 6 servings
Cuisine: Boil
Ingredients: 25.00 g butter; 80.00 g bacon diced; 2.00 onion chopped; 2.00 potatoes diced; 2.00 carrots medium, diced; 2.00 ml fresh thyme chopped; 5.00 ml salt; 2.00 ml freshly ground black pepper; 580.00 g clams drained, liquid reserved; 625.00 ml stock fish; 625.00 ml milk; 125.00 ml cream; garnish garnish; fresh parsley chopped; paprika; cream whipped

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (16)

25.00 g	butter
80.00 g	bacon — diced
2.00	onion — chopped
2.00	potatoes — diced
2.00	carrots — medium, diced
2.00 ml	fresh thyme — chopped
5.00 ml	salt
2.00 ml	freshly ground black pepper
580.00 g	clams — drained, liquid reserved
625.00 ml	stock — fish
625.00 ml	milk
125.00 ml	cream
	garnish — garnish
	fresh parsley — chopped
	paprika
	cream — whipped

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Method:

1. Heat the butter in a large saucepan and fry the bacon until half done, add the onions and fry until soft.
2. Add potato, carrot, fresh thyme, salt and pepper, clam liquid, boiling stock and milk. Simmer for 20 minutes.
3. Add the clams and simmer for a further 5 minutes. Add cream and bring to the boil. Serve at once, garnished with chopped parsley, paprika and lightly whipped cream.
Serves 6-8.