The Clam Chowder is a clam chowder typical of San Francisco and as reported in the journal, in the port area, is served in a loaf of bread, sourdough, private partially crumb.
Recipe in english translate by Marcia Haynes Bohle
Ingredients for 6 people
600 g clams
1 stalk celery
125 g milk
125 g cream
80 g bacon
2 tablespoons flour
1 tablespoon of butter
olive oil, parsley, salt and pepper to taste
After washing done and drain, put the clams in a pan with a lid. Open them and deprive them of their shells. Filter the water released. Reduce to small cubes, celery, carrot and onion and brown them in a fund of oil and butter. Add the potatoes cut into cubes always little ones.
Sprinkle with flour, pour the water from the clams and cover. Add salt and potatoes and cook until everything becomes very creamy and unmade, wetting with water occasionally to prevent the soup attacks.
Cut the bacon into strips and toss in a non-stick pan without adding milk and cream to grassi. Add cream, and finally the clams. Pour the soup into bowls and garnish with chopped parsley and bacon.