Chowder with clams, mushrooms, potatoes
Ingredients
To decorate
Features
Description
Due to the thin, sweet aroma and taste of shellfish wild mushrooms with potatoes make excellent full meal — suitable for any occasion.
1. Put the clams in a pan, throwing all that open. Pour into saucepan 1 cm of water, cover and bring to a boil. Cook over medium heat for 6-8 minutes until the clams not open (discard those that do not open).
2. Drain the clams over a bowl, remove shells and chop. Drain all the juices from the pan into a bowl, add the chopped clams and set aside.
3. Add butter, onion, celery and carrots in a saucepan, cook over low heat until soft. Add the mushrooms and cook for 3-4 minutes, until the juice. Add the potatoes, clams with juice and broth, thyme and parsley.
4. Bring to a boil, then reduce heat, cover and simmer for 25 minutes. Season to taste, pour the soup into bowls and garnish with a sprig of thyme.
Translated by site: wday.ru
