New England Clam Chowder(新英格兰蛤蜊浓汤)
新英格兰蛤蜊浓汤是美国东北部标志性的暖心美食，浓郁、奶油般顺滑且丰盛。其独特的白色汤底用土豆增稠，并以海鲜风味的蛤蜊、培根的咸香以及芳香蔬菜调味，体现了该地区的海洋传统。
🧂 食材
- 2 kg 厚切培根(切丁)
- 150 g 无盐黄油(Diced into small lardons. Bacon can be substituted, but may impart a smokier flavor.)
- 1 large 黄洋葱(切末)
- 2 芹菜梗(切末)
- 4 medium 大蒜(切末)
- 480 ml 中筋面粉(Also known as whipping cream.)
- 30 g 蛤蜊汁(瓶装或从烹饪新鲜蛤蜊中保留)
- 3 低钠鸡高汤(Or 1/2 teaspoon dried thyme.)
- 240 ml 褐皮土豆(去皮，切成1/2英寸的小块（约3.5杯）)
- 2 tablespoons 月桂叶(干)
- to taste 新鲜百里香(切碎，或1/2茶匙干百里香)
👨🍳 步骤
- 1
煎培根：在一个大锅或铸铁锅中，用中火将切丁的培根煎至酥脆，约8-10分钟。用漏勺捞出培根，在锅中保留约1汤匙的培根油。将煎好的培根弄碎，备用装饰。
⏱️ 15 minutes - 2
Render the salt pork: In a large, heavy-bottomed pot or Dutch oven, cook the diced salt pork over medium heat until crispy and the fat has rendered, about 8-10 minutes. Remove the crispy salt pork with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot. If using bacon, cook until crisp and set aside. If there is excessive fat, you can drain off some, leaving about 2 tablespoons in the pot.
⏱️ 10 minutes - 3
Sauté aromatics and potatoes: Add the chopped onion and celery to the rendered salt pork fat in the pot. Cook over medium heat, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. Add the cubed potatoes and the reserved clam liquid (about 2 cups total, add water or more clam juice if needed to cover the potatoes). Add the fresh thyme sprigs. Bring the mixture to a simmer.
⏱️ 10 minutes - 4
Cook the potatoes: Reduce the heat to low, cover the pot, and simmer gently for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. If using dried thyme, add it during the last 5 minutes of this step.
⏱️ 20 minutes - 5
Thicken and finish the chowder: If a thicker chowder is desired, whisk the 2 tablespoons of flour with a little cold water to form a smooth slurry, then stir it into the simmering potato mixture. Cook for 1-2 minutes until slightly thickened. Stir in the heavy cream and the cubed butter. Add the chopped clams and the reserved crispy salt pork (or bacon).
⏱️ 5 minutes - 6
Heat through gently: Continue to heat the chowder over low heat, stirring constantly, until it is warmed through and the butter has melted. **Do not boil** after adding the cream, as this can cause it to curdle. Season generously with salt and freshly ground black pepper to taste. Remove the thyme sprigs before serving.
⏱️ 5 minutes
💡 专业技巧
- ✓为了获得更浓郁的风味，如果方便，可以考虑用意式烟肉（pancetta）代替培根。
- ✓如果使用新鲜蛤蜊，请在单独的锅中加入少量水或白葡萄酒将蛤蜊蒸至开口。保留蒸馏出的汁液（蛤蜊汁），然后取出荷肉并切碎。丢弃任何未开口的蛤蜊。
- ✓为了使浓汤更浓稠，可以将第3步中的面粉量加倍，或者在最后加入一汤匙速溶土豆泥片。
- ✓根据所需的浓稠度调整奶油和蛤蜊汁的用量；加入更多液体可以稀释，或者炖煮更长时间可以增稠。
- ✓这款浓汤最好现做现吃，但剩余的可以存放在密封容器中，在冰箱冷藏最多3天。在炉灶上轻轻加热，如果需要，可以再加入少许奶油或高汤。
✨ 创意变奏
为您的创意版本提供灵感
- 为了更清淡的版本，可以用一半奶油一半全脂牛奶（half-and-half）或全脂牛奶代替部分浓奶油，或者用橄榄油代替黄油。
- 在炒蔬菜时加入少许干白葡萄酒（约1/2杯），以增加额外的风味层次。
- 有些食谱会加入少量切成小丁的胡萝卜，以增加颜色和甜味。
- 为了增加一丝辣味，可以加入一撮卡宴辣椒粉或几滴辣酱。