New England Clam Chowder

Ingredients:

• 500 g frozen peeled mussels, defrosted
• 500 g peeled potatoes, cut into small cubes
• 2 cups skim milk (1% fat)
• 2 tbsp. heavy cream
• 60 g lean ham, cut into cubes
• 1 tbsp finely chopped garlic
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 1.5 tbsp. l. olive oil
• 1 large onion, chopped
• 6 celery stalks, diced
• Coarse salt and freshly ground pepper
• 3 tbsp. flour
• Tabasco hot sauce, for serving (optional)

Preparation:

1. Fry the ham: Heat 1 teaspoon of olive oil in a large saucepan. Add the ham and cook, stirring, for 3-4 minutes, then transfer to a serving dish.
2. Prepare vegetables: Add 1 tablespoon of olive oil, onion, celery, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper to the pan and cook over medium heat, stirring occasionally, for about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute. Pour in 3 cups of water, add the potatoes, bay leaf, and bring to a boil. Cover the pan and simmer until the potatoes are tender, about 15 minutes.
3. In a separate bowl, combine the milk, cream, and flour and stir until the flour dissolves. Pour the mixture into the saucepan, stirring constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 8 minutes.
4. Add the mussels to the soup and simmer over low heat for 2 minutes. Remove the bay leaf. Season with salt and pepper to taste.
5. Sprinkle the soup with ham before serving. Serve. New England Clam chowder with Tabasco sauce. In this article, you'll learn about the types and using Tabasco sauce.