New England Clam Chowder

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Carefully clean the mussels (throw away mussels with damaged shells) and place them in a saucepan with the 300 ml water and the bouqet garni. Bring to the boil and simmer with the lid closed for about 10 minutes until the shells have opened.
Then remove from heat, pour half of the stock into a bowl, remove the bouqet garni and let the mussels cool on a plate - remove the mussels that have not opened.
Finely chop the onions. Peel and dice the potatoes. Fry the ham cubes in a large saucepan until the fat has gone. Add the onions and sauté for 8-10 minutes until translucent and soft. Add the mussel stock, the bay leaf and the potatoes. Take the mussels out of the shell with a fork and roughly halve or third - be careful not to cut them too small.
Add the mussels to the soup and simmer everything over medium heat until the potatoes are tender. Mix the milk and cream and briefly warm up in a small saucepan. Remove the bay leaf, put about half of the potatoes and onions (no mussels!) And two to three ladles of the stock in a bowl and puree finely with the hand blender. Stir the puree and the warm milk-cream mixture back into the soup and simmer briefly, stirring gently and constantly.
Place in soup plates or beautiful clay bowls and garnish with the parsley. It goes well with white bread and a dry Californian white wine.

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