Back to Journal

Wednesday, January 26, 2011
6:46 PM

Clam Chowder   

(I cannot believe I mad it!)

願菜譜中的量均減半,唯有half half 不小心用了整個的量,所以出來比較稀,但是味道絕對好,比Sweet Tomato 的不差。 WT的土豆放太多了。

Clam Chowder 蛤蜊浓汤

Original recipe makes 8 servings
• 3 (6.5 ounce) cans minced clams 三罐(6.5盎司)碎蛤蜊
• 1 cup minced onion 一杯碎洋葱
• 1 cup diced celery 一杯碎西芹
• 2 cups cubed potatoes 两杯土豆丁
• 1 cup diced carrots 一杯碎胡萝卜
• 3/4 cup butter ¾杯黄油
• 3/4 cup all-purpose flour ¾杯普通面粉
• 1 quart half-and-half cream ¼加仑半脂奶油 (可以加量到半加仑, 做出来没有那么稠)
• 2 tablespoons red wine vinegar两大匙红酒醋
• 1 1/2 teaspoons salt 1.5小匙盐
• ground black pepper to taste 黑胡椒粉适量调味
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.把洋葱,西芹,土豆丁,胡萝卜放入平底锅,蛤蜊罐头的汤加入锅内,加盖中火烧到材料软。
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.同时,在一个大的汤锅内放入黄油,中火加热熔化。一边搅拌一边加入面粉,到面粉均匀;一边搅拌一边加入半脂奶油,不断搅拌到浓稠润滑。加入蔬菜,搅拌,小火加热,不要沸腾。
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.最后关火前加入蛤蜊。蛤蜊不可以煮,否则会变硬。蛤蜊热透即可。加醋,盐和胡椒粉调味。

powered by Fotki