New England clam chowder

Step 1/4

• 20 g flat leaf parsley
• 20 g dill
• 300 g potatoes (floury)
• 50 g bacon
• 125 g celery
• 800 g clams

• cutting board
• knife

Chop parsley and dill. Dice potatoes, bacon, and celery into small cubes and set aside. Wash clams thoroughly.

Step 2/4

• 400 ml fish stock

• large saucepan
• slotted spoon

In a large saucepan, heat fish broth on medium heat. Add clams and cook on low heat for approx. 1 – 2 min. Remove from broth with a slotted spoon, reserve fish stock, and separate clams from shell. Set aside.

Step 3/4

• 1 tbsp butter
• 1½ tbsp flour
• 100 ml cream
• 50 ml milk

• large saucepan

In another large saucepan, melt butter and fry bacon on medium-high heat until browned, approx. 2 – 3 min. Add flour, stir to combine, and cook for approx. 1 min. Add cream, potatoes, celery, and fish stock and cook until warmed through. Add milk and cook for approx. 5 more min.

Step 4/4

• ½ lemon (juice)
• freshly grated nutmeg
• salt
• pepper

Add clams, parsley, dill, and freshly grated nutmeg to taste. Season to taste with lemon juice, salt, and pepper. Enjoy!

Enjoy your meal!