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Smoked bacon clam soup, a recipe

Smoked bacon clam soup, a recipe


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Do you know the " Clam Chowder"? An American recipe, a classic recipe, “clam chowder” or “clam chowder”! Here is a free adaptation, here, spiced up with a good lean smoked bacon. A recipe with land-sea flavors. We discover the iodized flavors of shellfish and the more herbaceous flavors of vegetables ... The smoked breast then spices things up and to conclude, on the other hand, the milk and the cream come to mix and round off the tastes. Taste this recipe for clam soup with smoked bacon… You will be won over.

Recipe type:

• Starter or main course

Number of persons :

• Recipe for 4 pers.

Preparation time for the clam chowder with smoked bacon:

• 20 min.

Cooking time :

• 30 min.

Ingredients:

• Smoked bacon (lean): 200 g
• Clams: 24
• Potatoes: 400 g
• Onion: 1
• Leek: 1
• Carrot: 1 small
• Celery branch: 1
• Laurel: 1 leaf
• Milk: 50 cl
• Cream: 25 cl
• Olive oil: 2 cases
• Butter: 40 g (2x20g)
• Freshly ground pepper
• Red pepper
• Salt
• Coarse salt

Utensils needed for the recipe:

• 1 casserole dish
• 1 Saute pan
• 1 Bowl
• 1 Small salad bowl
• 1 Chinese
• 1 Large knife
• 1 Passette or scum
• 1 salad bowl
• 1 measuring cup
• 1 Colander

Preparation of the recipe for clam soup with smoked bacon:

Preparation of vegetables:

• Wash the vegetables and rinse the clams.
• Chop the onion.
• Cut the leek into thin slices.
• Cut the celery into small cubes.
• Peel and cut the carrot into slices.
• Peel and cut the potatoes into dice of 1cm aside.
• Cut the bacon into 2-3 mm strips.

Preparation of clams:

• Place them in a bowl filled with water and toss them gently.
• Repeat the operation twice.

Cooking clams:

• In the casserole dish, over high heat, melt 20g of butter mixed with a tbsp of olive oil.
• Add the chopped onion to make it blanch,
• Add a pinch of chopped celery.
• Add the bay leaf, and the carrot slices.
• Leave to cook for a few minutes.
• Pour in a little water and bring to the boil.
• Peel off the juices with a spoon and…
• Add the clams.
• Leave them for a few minutes until they have all opened.
• Remove them from the heat and set them aside. (You will eventually throw out those that did not open).
• Pass the “broth” to Chinese. Reserve the clam juice and place the vegetables in another bowl.

Cooking vegetables:

In the skillet:

• Add the milk and cream.
• Reduce heat to low.
• Immediately add the diced potatoes.
• And the bay leaf.
• Watch the cooking ...

In the casserole

• As before, over high heat melt the butter with a little olive oil.
• Add the onion and diced smoked bacon.
• Add the rest of the celery.
• Add the leek and melt
When the bacon, onions and leeks start to brown ...
• Lower the heat to low

When the potatoes are cooked (test with a sharp knife):
• Pour everything, potatoes and cream into the bacon casserole.
And let cook over low heat.

Preparation of clams:

• Keep 3 clams in their shell per person for presentation.
• Separate the others and cut them into pieces about 1 cm square.
• Add the clams to the bacon preparation in the casserole dish.
• Also add the previously reserved “clam juice”.
• Let heat over low heat and prepare the plates.

Dressage suggestion for the clam chowder with smoked bacon:

• In each deep plate…
• Place the 3 clams with shells
• With a ladle, pour the clam chowder over it.
• Give one or two turns of freshly ground pepper ...

It's ready

Wine pairing for the clam soup recipe with smoked bacon:

For this "land and sea" recipe, the iodized flavors of the cockles rub shoulders with the smoked and salty flavors of the bacon, where the cream, due to its sweetness, envelops the tastes, creating balance. A fresh, lemony, more than sweet wine can add an extra touch without spoiling your meal.

• This is not the first time that I have offered it to you, but at quite affordable prices and even better sometimes even cheap, a white wine - Coteaux du Languedoc.
• In another genre, a windfall will also do well!

Cheers, in moderation and bon appétit!

Thanks to Laetitia Vasseur photographer & food stylist cdubeau.com.


Production

  1. 1 Blanch the beans for 3 minutes in boiling water, then run them under cold water and wring them out. Reserve.
  2. 2 Cut the vegetables (except the beans) as well as the garlic and onion, into small pieces, and brown them in a casserole dish for 5 minutes with the bacon.

Cook, savor… then if you wish, share / post (below) your opinion on this recipe.

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Preparation: 5 min

Cooking: 5 min

Remove the rind and cartilages from the slices of bacon.

Surround the shrimp with a slice of bacon each.

Heat a frying pan and brown the shrimp for a few minutes, while the bacon is well grilled. Let stand for a moment and serve with a crunchy salad.

Advice

If you find your prawns too small, you can put them 2 by 2 inside the slice of bacon.


Pour the water into a casserole dish. Peel half the potatoes, cut them into pieces and place them in boiling water. Add the pieces of bacon. Cook everything until the potatoes are tender.

When cooked, remove the potatoes from the water and mash them. Place them back in the casserole dish.

Peel the remaining potatoes, carrots, turnips and cut everything into pieces. Place them in the casserole dish. Add the sliced ​​leeks and the white beans. Salt and pepper generously.

Technical moves

Cover the casserole dish and cook for 1 hour to 1 hour 15 minutes. Check that all the vegetables are cooked, then remove the casserole dish from the heat. Enjoy this piping hot bacon soup.

Technical moves

Tips

You can adapt this bacon soup recipe to your liking. You can, for example, add diced celeriac and savoy cabbage to the preparation. For more flavor, it is also possible to add some smoked sausages to the casserole dish.

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Smoked bacon clam soup, a recipe

Ingredients for 4 to 6 people (+ delicious leftovers for the next day)

1 fresh pork knuckle
1 piece of bacon or smoked bacon
6 carrots
3 turnips
3 leek whites
500 g of dry white beans
(or to modernize, a mixture of legumes in an organic store)
1 onion studded with 3 cloves
A few juniper berries (optional)
500 g of firm potatoes
1 head of garlic (optional) or 2 cloves or not.
1 bouquet garni, fresh parsley
Coarse salt, salt, a few peppercorns and freshly ground pepper

2- The next day, drain the beans (or legumes), rinse them and put them in a Dutch oven with a handful of coarse salt. Cover with plenty of water and cook for at least 30 minutes. Then drain and set aside.

3- During this time, rinse the shank well under running water, place it in a large casserole dish with the pricked onion, juniper berries, garlic, bouquet garni, smoked bacon and a few peppercorns. Add 2 to 3 liters of cold water (depending on the size of the shank, it should be widely covered) and bring to a boil. Cook uncovered and simmer for 30 minutes, regularly skimming the surface of the water.

4- Peel and wash the vegetables. Cut the carrots, turnips, potatoes into small dice, the leeks into large slices.

5- Add all the vegetables to the shank (except the potatoes which will be put 30 minutes before the end), continue cooking for 2 hours, covered.

Dressage 1:
In a large deep plate, pour the broth with the vegetables and pieces of shank, for a complete dish.

Dressage 2, ch'ti style: The rassacache
The rassacache of the verb "rassaquer" in ch'ti (which means in good French: remove) is a recipe associated with this dish.

To make the rassacache: In a casserole dish, brown the chopped onion and possibly a little garlic in butter, without coloring.
Take a large part of the vegetables from the bacon soup using a ladle and place in the casserole dish. Mix, adjust the seasoning then add a good piece of butter and the shank in pieces.

As a starter: serve the broth with the rest of the vegetables
As a main course: serve the rassacache with the meat

Chef's advice:
Modern times. We are running out of time to prepare recipes that require 3 to 4 hours of cooking. Never mind, you can use a pressure cooker. (Ooouuu !! I can see arms raised from here to challenge !!) So I said that in -3 you put meat, vegetables, not to mention the water in the pressure cooker for an hour and a half from the rotation of the valve.

And for having tested the 2 versions. little difference in taste, on the other hand,
less cooking time = a lot +++ of vitamins and minerals.


Recipe ideas

Mrs
Very good recipe
My suggestion: After blanching the beans, the skin comes off easily. Do this immediately, this avoids passing the whole through a sieve at the end of cooking.

We had received a package (1kg) of dried broad beans (to soak for at least half a day, cooking separately for at least 30 to 60 minutes depending on the hardness of the beans with a pinch of salt, then follow the recipe) . Not knowing what to do with it, I did some research and came across your recipe. We feasted! Thank you! (for my part, I added: 200 g of bacon instead of 100 g, replace the butter with a thread of olive oil and we did not sift because the beans no longer had skin)

bean soup with smoked bacon
I sautéed all the ingredients in olive oil including the peeled frozen beans. I didn't mix the soup but just crush a few items.
My suggestion: to do it again!

Delicious
Recipe tested last night: a treat. we didn't even add cream or croutons, this soup is self-sufficient.

Very good
I was looking for the recipe for the bean soup and I came across yours, should we pass the bacon? I used frozen beans without skin.


Video: Whats the Best Clam Chowder? Blind Taste Test Rankings


Comments:

  1. Boyce

    I complete the bad taste

  2. Reaghan

    Which words ...

  3. Wilburn

    There are many more options

  4. Yonris

    I am sorry, that I interrupt you, but it is necessary for me little bit more information.

  5. Wharton

    I apologize, but, in my opinion, there is another way of solving the issue.



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