Clam Chowder

Name: Clam Chowder
Ingredients: shells; 7/8 pound meat; 3 1/2 ounces bacon diced; 1 onion sliced; 2 carrots peeled and sliced; 1 celery stalk sliced; 1 teaspoon sweet paprika; 3 1/8 cups water; 1 1/8 pounds potatoes peeled and sliced 1/2-cm. width; 1 teaspoon dried thyme; 7/8 cup heavy cream; salt; ground black pepper; 1/2 cup fresh parsley diced

14 ingredients

7 steps

Ingredients

shells
7/8 pound meat
3 1/2 ounces bacon diced
1 onion sliced
2 carrots peeled and sliced
1 celery stalk sliced
1 teaspoon sweet paprika
3 1/8 cups water
1 1/8 pounds potatoes peeled and sliced 1/2-cm. width
1 teaspoon dried thyme
7/8 cup heavy cream
salt
ground black pepper
1/2 cup fresh parsley diced

Directions

1

If using whole mussels, clean them and remove their beards. If using clams, let them sit in salted, cold water for a bit to get the sand out.
2

Add the seafood to a pot with 2 centimeters of water in it and bring to a boil. Cover and let boil about 2 minutes until the shellfish open.
3

Discard those that did not open and remove the meat from those that did. Save the shells for garnish. Strain the cooking liquid and set aside.
4

Roughly chop the shellfish meat and set aside.
5

In a large stockpot, add the bacon and let it fry in its own fat until golden. Add the onion, carrots, celery, and sweet paprika. Cover and simmer on low heat for 5 minutes, stirring occasionally.
6

Add 750 ml. of water, the potatoes, and the thyme. Simmer for 20 minutes on low heat or until the potatoes have softened. Add the shellfish meat with their shells, their cooking liquid*, and the heavy cream. Salt and pepper to taste and stir together.
7

Serve with the chopped parsley on top.