American-Style Clam Chowder

Ingredients

• 500 g clams (e.g., Venus clams)
• 500 g starchy potatoes
• Salt
• 1 onion
• 50 g turkey bacon
• 2 tbsp butter
• 2 tbsp spelt flour type 1050
• 350 ml milk (3.5% fat)
• 150 ml Heavy Cream
• 0.5 bunch Parsley (10 g)
• pepper (ground)

Instructions

1. 1.

   Wash clams and discard any that do not open. Clean the clams, removing any attached beard hairs. Cook the clams in about 200 ml water in a covered pot over high heat for 5 minutes until they open, shaking the pot several times. Discard any clams that remain closed. Strain the clam broth through a fine sieve.

2. 2.

   Peel, wash, and dice the potatoes into small cubes. Boil them in salted water for about 15 minutes.

3. 3.

   Peel and finely dice the onion. Slice the bacon into strips. Melt the butter in a pot. Sauté the onion and bacon over medium heat for 2 minutes, then sprinkle with flour and stir until lightly browned.

4. 4.

   Whisk in the milk, clam broth, and about 200 ml water. Bring to a boil and simmer gently for about 5 minutes. Drain the potatoes; mash half of them with a fork and add the remaining potato cubes, clams, and cream to the soup.

5. 5.

   Wash the parsley, shake off excess moisture, and finely chop the leaves. Season the chowder with salt and pepper, ladle into bowls, and sprinkle with parsley. Serve immediately.