New England Clam Chowder by hip pressure cooking

clams, clam juice, smoked and cured bacon, onion, salt, pepper, tarty white wine, potatoes, bay leaf, thyme, milk, cream, butter, flour

Category:

– 12-24 fresh clams (or 11 oz. or 300 g strained frozen or canned clams)
– 2 cups Clam Juice
– 1 cup, smoked and cured bacon (or pancetta) cubed
– 1 medium onion, finely chopped
– 1 teaspoon salt
– 1/4 teaspoon pepper
– 1/2 cup (125 ml) tarty white wine
– 2 Medium Potatoes, cubed skin on
– 1 Bay Laurel Leaf
– 1 Sprig Thyme
– 1 pinch, Cayenne pepper (or red pepper flakes)
– 1 cup (250 ml) milk
– 1 cup (250 ml) cream
– 1 tablespoon butter
– 1 tablespoon flour

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