Скачать с ютуб New England Clam Chowder with fresh clams в хорошем качестве

New England Clam Chowder with fresh clams

New England Clam Chowder 4 lbs fresh littleneck clams 2 cups clam juice reserved 4 slices bacon 1 medium onion, chopped 2 celery stalks chopped 2 cups heavy cream ¾ cup half and half 2 medium potatoes (or 4 small gold potatoes) 1 tbsp butter salt (to taste) pepper (to taste) 1 tbsp dried parsley 4 tbsp cornstarch 4 tbsp water oyster crackers Pour 2 cups of water into a pot to boil. While the water is heating up, rinse off the clam shells. When the water begins to boil put the clams into the water and let them boil for 8-10 minutes. When the clams are finished, remove them with a slotted spoon to cool and save the liquid left by the clams. Filter the clam juice through a paper towel to get rid of as much sand as possible. Save 2 cups of the clam juice for later. When the clams cool, remove them from the shells. Rinse the clams and chop them into small pieces. Chop the onion, celery, potatoes, and bacon into small pieces. Add the butter to a pot and allow to melt. Next add the bacon. Allow it to cook for about 8 minutes or until it begins to brown. Next add the celery and onions. Cook until the onions become translucent, about 2 more minutes. Add the clam juice, potatoes, and clams. Stir and add in the half and half. Add salt, pepper, and parsley. Allow this to boil for about 20-25 minutes, so the potatoes get softer. Combine the cornstarch and water in a cup. Add the heavy cream and the cornstarch mixed with water. Cook until the mixture comes to a boil again. Add any additional salt, pepper, and parsley to taste. Serve with oyster crackers. Enjoy! Thanks for Watching! Please comment, like, and subscribe!