轉載美國料理---大湖蛤蜊濃湯 Great Lakes Clam Chowder @ pixar blythe

轉載美國料理---大湖蛤蜊濃湯 Great Lakes Clam Chowder
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大湖蛤蜊湯
serves 6 供應6 人份
3 8-oz bottles clam juice 3 8盎司的瓶子蛤蜊汁
1 lb Russet potatoes, peeled and cut into 1/2-inch pieces 1磅拉塞特土豆去皮，切成2英寸片
2 tablespoons (1 oz) butter 2湯匙（1盎司）黃油
3 thick cut slices of bacon, finely chopped 厚切3片培根，切碎
2 medium yellow onions, finely chopped 2個中等黃洋蔥，切碎
2 large stalks of celery, finely chopped 2個大的芹菜莖，切碎
2 garlic cloves, minced 2瓣大蒜，切碎
1 bay leaf 月桂葉1
1/4 cup unbleached all-purpose flour 1 / 4杯漂白的多用途麵粉
6 6 1/2-oz cans chopped calms, drained and juices reserved 6 6 1/2-oz罐切碎平靜，排水和果汁保留
3 T cornstarch 3噸玉米澱粉
1 1/4 cups half and half 1 1 / 4杯各半
1/2 teaspoon Worcestershire 1 / 2茶匙?
1 tablespoon dry Sherry 一湯匙幹雪利酒
Kosher salt and freshly ground black pepper to taste 猶太鹽和新鮮黑胡椒味
Tabasco sauce, optional 塔巴斯科辣醬，可選
Chopped fresh chives 切好的新鮮韭菜
Oyster crackers 牡蠣餅乾
作法
In a large saucepan over high heat, bring the bottled clam juice and potatoes to a boil. 在一個大鍋裡高溫加熱，使瓶裝蛤蜊汁和土豆煮沸。
Reduce the heat to medium low and cover. 減少火量，覆蓋到中等。
Simmer until the potatoes are tender, about 10 minutes. 煨，直到土豆變軟，大約10分鐘。
Remove from the heat. 取出的熱量。
In a small bowl, mix together the reserved clam juices and cornstarch. 在一個小碗裡，混合在一起的保留蛤蜊汁和玉米澱粉。 Set aside. 備用。
In a large stock pot set over medium heat, melt the butter. 在一個大的鍋置中火，融化的黃油。
Add the bacon and cook until the bacon begins to brown, about 8-10 minutes. 添加培根，煮，直到培根開始變成棕色，約8-10分鐘。
Add the onions, celery, garlic, and bay leaf and saute until the vegetables soften, about 5-7 minutes. 加入洋蔥，芹菜，大蒜，月桂葉，炒，直到蔬菜變軟，約5-7分鐘。
Stir in the flour and cook for 2 minutes, stirring constantly. 拌入麵粉，煮2分鐘，不斷攪拌。
Add the potato mixture and reserved clam juice mixture and bring to a boil. 加土豆混合物和保留蛤蜊汁混合，煮沸。
Stir until thickened about 2 minutes. 攪拌至增厚約2分鐘。
Reduce the heat to a simmer and add the clams, half and half, Worcestershire, and Sherry. 減少熱煨，加入蛤蜊，一半對一半，辣，和Sherry。
Simmer for 5 minutes, stirring frequently. 文火煮5分鐘，攪拌頻繁。
Season with salt, pepper, and optional hot sauce. 用鹽，胡椒粉，辣椒醬和可選。
Serve with a garnish of chopped fresh chives and a handful of oyster crackers. 配上配菜切碎的新鮮韭菜，少數的牡蠣餅乾。
Can be made the day before and stored in an airtight container in the refrigerator. 可製成的前一天，並儲存在一個密封的容器在冰箱裡。
Bring to a slow simmer before serving. 慢火煨帶來食用前。
Enjoy! 盡情享受吧！
Great Lakes Clam Chowder
serves 6
3 8-oz bottles clam juice
1 lb Russet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons (1 oz) butter
3 thick cut slices of bacon, finely chopped
2 medium yellow onions, finely chopped
2 large stalks of celery, finely chopped
2 garlic cloves, minced
1 bay leaf
1/4 cup unbleached all-purpose flour
6 6 1/2-oz cans chopped calms, drained and juices reserved
3 T cornstarch
1 1/4 cups half and half
1/2 teaspoon Worcestershire
1 tablespoon dry Sherry
Kosher salt and freshly ground black pepper to taste
Tabasco sauce, optional
Chopped fresh chives
Oyster crackers
In a large saucepan over high heat, bring the bottled clam juice and potatoes to a boil. Reduce the heat to medium low and cover. Simmer until the potatoes are tender, about 10 minutes. Remove from the heat.
In a small bowl, mix together the reserved clam juices and cornstarch. Set aside.
In a large stock pot set over medium heat, melt the butter. Add the bacon and cook until the bacon begins to brown, about 8-10 minutes. Add the onions, celery, garlic, and bay leaf and saute until the vegetables soften, about 5-7 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Add the potato mixture and reserved clam juice mixture and bring to a boil. Stir until thickened about 2 minutes. Reduce the heat to a simmer and add the clams, half and half, Worcestershire, and Sherry. Simmer for 5 minutes, stirring frequently. Season with salt, pepper, and optional hot sauce. Serve with a garnish of chopped fresh chives and a handful of oyster crackers. Can be made the day before and stored in an airtight container in the refrigerator. Bring to a slow simmer before serving. Enjoy!
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轉載美國料理---大湖蛤蜊濃湯 Great Lakes Clam Chowder

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