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The Journal

New England Clam Chowder

Serves 6

2 pounds blue mussels or clams with their shells
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
2 ounces bacon, in thin strips
1 ¼ cup water
1 ¾ cup white wine
2 potatoes, diced
1 bay leaf
1 teaspoon thyme
¾ cup milk
¾ cup cream
2 stock cube (vegetable)
3 stalks parsley, chopped
3 tablespoons butter
freshly ground white pepper & salt

Rinse and clean the mussels, throw away mussels with broken shells. Pour oil into a big saucepan, add the shallots, garlic and the pour in the water, wine and parsley. Bring to boil and add the mussels, cover and boil until the shells are opened. Remove the mussels from the broth. Pick out the mussels from the shells and set aside. Add the potatoes, bay leaf, thyme, milk and cream to the broth. Cook until potatoes are soft. Put in the stock cubes to dissolve in the broth. Add the parsley and the mussels. Put the soup into a mixer. Blend until smooth. Add pepper and salt to taste. Serve the soup hot with small salted crackers.

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