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New England Clam Chowder

2421 Vues 0 J'aime Posté sur: November 7th 2018

New England Clam Chowder

Level A2-B1

Ingredients:

  • 1 quart shucked clams
  • 1/3 pound salt pork
  • 1 large onion, minced
  • 2 ribs celery, minced
  • 2 large potatoes, diced
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 quart of milk, scalded
  • 1/2 cup of butter
  • 1/4 cup of flour
  • Salt and pepper

Chowder is a thick soup whose name originated from the French word 'chaudière'. There are many different types of chowders, such as corn, potato or fish, but the best-known variety is made with clams. It is a specialty dish from the northeastern region of the United States. Manhattan clam chowder includes tomatoes in the broth while New England clam chowder is cream based.

Breton fishermen who migrated to New England from Newfoundland most likely invented chowder. The soup base used the parts of the fish from the day's catch that they couldn't sell. It was combined with available ingredients in large cauldrons. Over time, it became a staple in the northeast and began appearing on restaurant menus.

Directions:

First, drain and chop the clams, reserving all liquid. While the clams are draining, fry the salt pork in a heavy pan until all the fat is cooked out. Then, add the onions and the celery and brown lightly. Add the butter and let it melt. Next, stir in the flour and stir constantly for five minutes.

Finally, add the clams, potatoes, clam liquid, milk, bay leaf and thyme. Cook until the potatoes are tender. If you want to turn it into seafood chowder, just add fish or shellfish. Serve with crackers.

thick : épais(se)

best-known : le plus connu

clam : une palourde

broth : le bouillon

cream based : à base de crème

to migrate : émigrer 

soup base : base de la soupe

they couldn't sell : ils ne pouvaient pas vendre

available : disponible

cauldron : chaudron

staple : un aliment de base

shucked : débarrassé de leur coquille

salt pork : porc salé

bay leaf : une feuille de laurier

1 quart : 1.1 L

scalded : porté à ébullition 

1/2 cup of : 115 g

1/4 cup of : 32 g

drain : égoutter

chop : couper

while : pendant que

fry : frire

brown lightly : dorer légèrement

turn it into : réaliser

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Marque: Chowder
Publié dans: Recettes

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