Clam Chowder
A community recipe by belgradeNot tested or verified by Nigella.com
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Heat 1 tbs butter and 1 tbs oil in a pot, add onion, drop clams in and a add vine, cook till evaporates Add potato and water enough to cover the top about 3 cm, cook until tender Make bechamel, bring milk to a simmer add the rest of butter salt and thicken with a flour paste. The bechamele should be very dense Add bechamele to clams and potato, bring to a boil Take off stove, add sour cream Serve with parsely
Heat 1 tbs butter and 1 tbs oil in a pot, add onion, drop clams in and a add vine, cook till evaporates Add potato and water enough to cover the top about 3 cm, cook until tender Make bechamel, bring milk to a simmer add the rest of butter salt and thicken with a flour paste. The bechamele should be very dense Add bechamele to clams and potato, bring to a boil Take off stove, add sour cream Serve with parsely
Introduction
Ingredients
Serves: 8
Metric
Cups
- 200 grams clams (fleshy part)
- 1 small onion (freshly sliced cubes)
- 1 large potato (cut into cubes)
- 100 millilitres white wine
- 700 millilitres milk
- 100 grams butter
- 200 grams sour cream
- salt
- fresh parsley
- 7 ounces clams (fleshy part)
- 1 small onion (freshly sliced cubes)
- 1 large potato (cut into cubes)
- 4 fluid ounces white wine
- 25 fluid ounces milk
- 3½ ounces butter
- 7 ounces sour cream
- salt
- fresh parsley
Method
Clam Chowder is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
If using fresh clams, need to cook them first in steam and always save the sea water from them adding it to the chowder
If using fresh clams, need to cook them first in steam and always save the sea water from them adding it to the chowder
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