新英格蘭蛤蜊濃湯 New England Clam Chowder

參考奶油濃湯頭 Refer to Cream Soup Base

材料 Ingredients

蛤蜊肉 Shukled clam 2/3 磅 lb (300g) 培根丁 Diced bacon 1/4 杯 cup 洋蔥丁 Diced Onion 1 杯 cup 西洋芹菜丁 Diced Celery 1/2 杯 cup 馬鈴薯丁 Diced Potato 4 杯 cup 西式雞高湯 Western Chicken stock 3 杯 cup 月桂葉 Bay leaf 1 片 ea 牛油 Butter 4 大匙 Tbs 中筋麵粉 All purpose flour 4 大匙 Tbs 牛奶 Milk 1 杯 cup 鮮奶油 Heavy cream 1 杯 cup 鹽 Salt 1/2 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp

做法﹕

1.	湯鍋加熱後放進培根丁用中火炒至培根出油並縮小，但未變酥。加入洋蔥丁繼續炒到洋蔥變軟。用紙巾將鍋裡多餘的油吸乾。
2.	放進芹菜丁，高湯和月桂葉煮滾後將浮在湯上的渣滓撇掉。加蓋繼續用中小火煮到馬鈴薯變軟。
3.	在另一小鍋內將牛油融化，再加入麵粉用中小火炒成金色。然後慢慢加入1杯牛奶調勻到沒有麵粉顆粒。將麵粉糊倒進湯裡攪拌均勻。
4.	加入蛤蜊，鹽和胡椒，拌勻後繼續煮10分鐘。取出月桂葉，倒入鮮奶油再煮5分鐘即可。

PROCEDURE:

1.	Place the diced bacon in a heated soup pot. Sauté in medium heat until the bacon bits shrink, but not become crispy. Add the diced onion and continue to sauté until the onion is tender. Use a piece of folded paper towel to absorb the excessive oil in the pot.
2.	Add the diced celery, chicken stock and bay leaf. Bring the mixture to a boil. Then skim off the foam at the surface of the soup. Cover the pot and simmer in medium-low heat until the potatoes are tender.
3.	Melt the butter in a small sauce pan. Stir in the flour to mix with the butter. Cook in medium-low heat for several minutes until the roux becomes blond color. Gradually stir in a cup of milk and consistently stir until the mixture is smooth without lumps. Pour the mixture to the soup.
4.	Add the clams, salt and black pepper to the soup. Continue to cook for 10 minutes, stir occasionally. Take out the bay leaf. Add the heavy cream and cook for another 5 minutes.

最後更新 (Last Update): 01/17/2014
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