Clam Chowder À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mussel (s), natural clams from the can
- 50 g bacon, mixed, diced
- 2 medium onion (s), diced
- 2 tablespoon butter, or margarine
- a bit salt
- Black pepper from the mill
- 1 clove garlic, pressed
- 3 juniper berries, pressed on
- 1 bay leaf, crumbled
- 250 ml milk
- 250 ml cream, sweet
- 4 small potatoes, waxy, thinly sliced
Print Recipe
Pin Recipe Instructions
- Fry the bacon and onion cubes in the butter or margarine until translucent. Add the garlic, juniper berries, bay leaf and milk.
- Drain the mussels, collect the stock, add half of the mussels and the potato slices as well. Let everything simmer for about 30 minutes.
- Add the mussel stock and cook for another 10 minutes. Then stir in the remaining mussels and cream and season with salt and pepper.
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