Clam chowder

Ingredients

• 300 gMollusks, clam, mixed species, canned, drained solids
• 400 gMollusks, clam, mixed species, canned, liquid
• 600 gPotatoes, flesh and skin, raw
• 180 gOnions, raw
• 100 gCelery, raw
• 120 gPork, cured, bacon, unprepared
• 30 gButter, salted
• 35 gWheat flour, white, all-purpose, unenriched
• 250 gCream, fluid, heavy whipping
• 500 gBeverages, water, tap, drinking
• 3 gSalt, table

Method

1. Cut potatoes into 2 cm cubes, finely chop onion and celery, and slice bacon.
2. Fry bacon in butter at 165 °C for 6 minutes until it starts to crisp.
3. Add onion and celery for 4 minutes, then stir in flour and cook 1 minute.
4. Add clam liquid, water, potatoes and salt; simmer at 90 °C for 20 minutes until tender.
5. Stir in cream and clams and warm at 80 °C for 5 minutes without a hard boil.