Clam Chowder with Cranberries
Ingredients for Clam Chowder with Cranberries
| Amount | Ingredient |
|---|---|
| 250 grams | Potatoes |
| 400 ml | Vegetable stock |
| 1st Onion | 40 g |
| streaky, smoked bacon | 2 tbsp |
| Butter | 200 ml |
| Milk | 200 ml |
| Cream | |
| Salt and pepper | 200 grams |
| Mussel meat from the can | 4th Spring onions |
| 80 grams | Cranberries |
| 4th cooked clams as Deokoration | something |
| chopped parsley for decoration |
Clam Chowder with Cranberries Directions
Peel potatoes, wash in small cubes and vegetable stock for 15-20 minutes until soft.
Peel onion and chop finely. Coarsely chop bacon. Heat butter in a saucepan. Omit bacon in it. Sauté onion and bacon take out the fat. Sprinkle flour over and fry. Milk, whipped cream and add to the fund with the potatoes. Season with salt and pepper. Simmer another 5 minutes. Stir vigorously with a whisk or blender.
Mussels to give a sieve, thereby absorb the liquid. Two-thirds of the shells into small pieces. Spring onions, rinse, and very finely cut. Put all the clams, clam, green onions and cranberries in the soup and pull it a few minutes. Season again with salt and pepper. Enter into it at will some cooked clams and garnished with chopped parsley.
