New England Clam Chowder 新英格兰蛤肉杂烩汤
New England Clam Chowder 新英格兰蛤肉杂烩汤的食材和调料
| Minced clams with juice(canned)罐装蛤肉带汤汁 | 6 1/2 oz |
| Salt pork 咸肉 | 6 oz |
| Butter 黄油 | 1 tbsp |
| Onion(sm.dice)洋葱（小粒） | 2 oz |
| Celery(sm.dice)芹菜（小粒） | 2 oz |
| Flour 面粉 | 2 oz |
| Clam juice/seafood stock 蛤肉汤汁或海鲜高汤 | 5 cups |
| Bay leaf 月桂叶 | 1 |
| Fresh thyme 新鲜百里香 | 2 sprigs |
| Heavy cream 奶油 | 1 cup |
| Potatoes(peeled and med dice) 土豆（削皮切中粒） | 8 oz |
| Salt 盐 | TT |
| White pepper 白胡椒粉 | TT |
| Parsley 香叶 | garnish |
New England Clam Chowder 新英格兰蛤肉杂烩汤的做法与步骤
- 1.
Drain the clams and reserve the juice. 将蛤肉从罐头中取出并保留汤汁。
- 2.
Heat the butter and render the salt pork. 将黄油加热并加入咸肉煸油。
- 3.
Sweat the onions and celery in the pork fat. Add flour and make a blond roux. 洋葱加入猪油中煸香，加入面粉做金色面糊。
- 4.
Add the stock and allow it to simmer for 30 minutes. 加入高汤慢火煮30分钟。
- 5.
Add the potatoes and cook until soft and the soup is thickened. Add the clams. 加入土豆粒煮至变软，汤汁变稠后再加入蛤肉。
- 6.
Temper in the cream. Season with salt and pepper to taste. 奶油加热后倒入汤中，加盐和白胡椒粉调味。
- 7.
Serve hot in a bowl, garnished with fresh parsley. 倒入碗中，加香叶装饰。
