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Red clam chowder

Ingredients for 4 people:

  • 1 kg of clams
  • 1 glass of white wine
  • 1 onion
  • 50 g of sweet bacon
  • 2 stalks of celery
  • 2 tablespoons of flour
  • 2 cans of chopped tomatoes
  • 2 tablespoons chopped parsley
  • 400 g of potatoes
  • 40 g of butter
  • 3 tablespoons coarse salt
  • pepper to taste



Wash the clams by immersing them in a bowl of cold water with salt or sea water, leave to soak for about an hour, then beat them one by one to make sure they do not contain sand, rinse, drain and transfer them into a large pan, pour the wine, put the lid, let them open for 4 minutes on high heat, drain and keep aside the cooking liquid and strain it. Peel the potatoes, wash, cut into cubes, melt the butter in a saucepan, pour in the flour all at once and stir with a whisk, cook for 1 minute, stir in the clam cooking liquid and 1 quart of filtered water and continue stirring, add the potatoes, tomato sauce, onion, peeled and minced with a lid and cook on low heat for 40 minutes. Blend the ingredients with mini Pimero. Add the clams to the ingredients in saucepan, cook for 2 minutes. Divide the soup into 4 individual bowls, sprinkle with chopped parsley and serve.

For lovers of taste, add a sprinkling of paprika.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
Copyright © 2011 Manuela Gandolfo. All Rights Reserved.

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