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Clam Chowder Recipe
1000 G Clams
1 Tablespoon unsalted butter
½ onion, diced
1 clove garlic, minced
4 slices beef bacon, diced
½ tablespoon all-purpose flour
500 mL fish stock
250 G potatoes, peeled & diced
350 mL milk
1 teaspoon salt
½ teaspoon freshly ground white pepper
200 mL cooking cream
1 teaspoon chopped fresh parsley leaves
Directions :
- Put the clams in the water and heat to boil. Remove the flesh from the shell. Set aside.
- Warm up the butter. Sauté until golden after adding the minced onion and garlic. Stir in the diced bacon until it changes color.
- Stir in the all-purpose flour until it becomes thick. As you whisk, gradually add fish stock, bring it to boil.
- Add the potatoes and boil them. Add milk, salt and white pepper, bring to boil.
- Add the clams and boil them slowly. Cook the mixture until it thickens, then stir in the cooking cream and parsley.
- Serve
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