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🍽️ Creamy American Clam Chowder

451 kcal · 30 min · 4 servings

Ingredients

• 500 g mussel (e.g. Venus clams)
• 500 g floury potatoes
• salt
• 1 onion
• 50 g turkey bacon
• 2 tbsp butter
• 2 tbsp spelt flour Type 1050
• 350 ml milk (3.5% fat)
• 150 ml whipping cream
• 0.5 bunch parsley (10 g)
• pepper (from the mill)

Instructions

1. 1. Rinse the clams thoroughly under running water.
2. 2. Discard any clams that are already open, as they may no longer be fresh.
3. 3. Clean the closed clams and carefully pull out the beards (fibrous fibers).
4. 4. Place the clams in a pot and add about 200 milliliters of water.
5. 5. Cover the pot and boil the clams on high heat for 5 minutes.
6. 6. Shake the pot several times during cooking to ensure the clams cook evenly.
7. 7. Remove any clams that have not opened after cooking and discard them.
8. 8. Strain the clam cooking liquid through a fine sieve to clarify it.
9. 9. Peel the potatoes and wash them thoroughly.
10. 10. Cut the potatoes into small cubes.
11. 11. Boil the potato cubes in salted water for about 15 minutes until tender.
12. 12. Peel the onion and dice it finely.
13. 13. Cut the bacon into thin strips.
14. 14. Heat the butter in a large pot.
15. 15. Fry the onions and bacon over medium heat for 2 minutes.
16. 16. Dust the mixture with flour.
17. 17. Stir constantly until the roux is light and slightly golden brown.
18. 18. Stir in the milk, the strained clam broth, and another 200 milliliters of water into the roux.
19. 19. Bring the soup to a boil.
20. 20. Let the soup simmer for about 5 minutes over low heat.
21. 21. Drain the cooked potatoes.
22. 22. Mash half of the potatoes well with a fork.
23. 23. Add the mashed potatoes, the remaining whole potato cubes, the cooked clams, and the cream to the soup.
24. 24. Wash the parsley and shake it dry.
25. 25. Finely chop the parsley leaves.
26. 26. Season the soup to taste with salt and pepper.
27. 27. Divide the soup among bowls.
28. 28. Sprinkle each plate with the chopped parsley.
29. 29. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 451
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 34 g