拿apps说事的看问题不全面# PDA - 掌中宝
q*n
1 楼
在海鲜部门买了很新鲜的clam, 大个的！ 没法做中餐，那就学着做clam chowder。
方子来在foodnetwork,
http://www.foodnetwork.com/recipes/dave-lieberman/new-england-c
Ingredients
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks (reserve tender leaves) trimmed, quartered
lengthwise, then sliced into 1/4-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 2 (10-ounce) cans chopped clams in juice
• 1 cup heavy cream
• 2 bay leaves
• 1 pound Idaho potatoes, cut into 1/2- inch cubes
• Salt and freshly ground black pepper
Pan Toasted Croutons:
• 2 to 3 tablespoons unsalted butter
• 1/2 baguette, cut into 1-inch cubes
• 3 tablespoons freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and
celery and saute until softened, mixing often. Stir in the flour to
distribute evenly. Add the stock, juice from 2 cans of chopped clams (
reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring
to a simmer, stirring consistently (the mixture will thicken), then reduce
the heat to medium-low and cook 20 minutes, stirring often, until the
potatoes are nice and tender. Then add clams and season to taste with salt
and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter
until browned and toasted, about 2 to 3 minutes. Add parsley and season with
salt and pepper.
方子来在foodnetwork,
http://www.foodnetwork.com/recipes/dave-lieberman/new-england-c
Ingredients
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks (reserve tender leaves) trimmed, quartered
lengthwise, then sliced into 1/4-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 2 (10-ounce) cans chopped clams in juice
• 1 cup heavy cream
• 2 bay leaves
• 1 pound Idaho potatoes, cut into 1/2- inch cubes
• Salt and freshly ground black pepper
Pan Toasted Croutons:
• 2 to 3 tablespoons unsalted butter
• 1/2 baguette, cut into 1-inch cubes
• 3 tablespoons freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper
Directions
Heat the butter in a large pot over medium-high heat. Add the onion and
celery and saute until softened, mixing often. Stir in the flour to
distribute evenly. Add the stock, juice from 2 cans of chopped clams (
reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring
to a simmer, stirring consistently (the mixture will thicken), then reduce
the heat to medium-low and cook 20 minutes, stirring often, until the
potatoes are nice and tender. Then add clams and season to taste with salt
and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:
Melt the butter in a large skillet and toss the bread cubes in the butter
until browned and toasted, about 2 to 3 minutes. Add parsley and season with
salt and pepper.
