New England Clam Chowder

By pressurecooker

This recipe came from Holland American Line on a recent cruise we took from Boston to Quebec City.

Ingredients

• 1 tin ocean clams (12 oz); save juice
• 1 oz butter
• 1.5 oz flour
• 1 small onion
• 1 carrot
• 1 leek
• 1 stalk of celery
• 4 small redskin potatoes
• 1 pint of fish stock
• 1 pint of cooking cream
• 5 slices bacon
• 2 sprigs of thyme
• salt and pepper to taste

Preparation

Step 1

Cut all vegetables into small cubes. Cook bacon on a flay tray in the oven until crispy. Sweat (steam) onions in butter until glazed. Dust with flower and sweat for a few minutes, until flour turns white. Cook the remaining vegetables separately until al dente. Add fish stock and clam juice (from the tin) to the onion and flour mixture and bring slowly to a boil; let it boil for approximately 15 minutes, add the cream and bring to a boil again.

Add all remaining ingredients and season with salt and pepper to taste.

Serves 4