I used to think that in America only eat harmful fast food and special culinary traditions here. As it turned out, I was wrong, very much so. The Americans have something to boast of in terms of cooking. Of course, all American kitchen, as well as the American people, imported, borrowed, formed under the influence of different historical circumstances. A volatile mix of peoples, cultures, traditions and preferences formed a new, very strong for its diversity nation, and with it the surprising interesting kitchen. In the American kitchen, as well as in music, for example, on the one hand, clearly visible distinctive European, Asian or even any roots, but however, due to the isolation from the Old world, it (the kitchen) had grown over several centuries by some peculiar only to her features, and I still have a long way to learn. So here's our ingredients for the clam Chowder (except salt and pepper)... - see first photo.

Pretty finely cut carrot, onion, celery. I always like to feel these little pieces of surprise in the cream soup :)

Potatoes cut into small cubes, about 1-1,5 see

For the preparation of clam of chowder in principle you can use any seafood. I have clams in their own juice, so I put them in a colander, juice, not drained - it still is useful.

Send our vegetables in a deep pan or saucepan and pour the juice from the clams. If you use other seafood or don't want to use the juice from the clams, instead, you can use any broth you have at hand. Simmer on medium heat until tender.

In a saucepan, which will prepare our soup, dissolve butter

Add flour and quickly stir with butter. Gradually pour in the cream, continuing to actively stir our soup base, avoiding the formation of lumps. To achieve a smooth consistency. Here you can adjust the amount of flour and cream, depending on how thick or watery you want the soup. I love thick cream soups, so flour added a little more than required by recipe.

Now, add the cooked vegetables along with the juice from the clams. Heat but do not boil. If the soup is watery - sprinkle the flour over the entire surface and again stir it well to avoid lumps.

In the end, put in the soup our seafood, stir. Cook just 1-2 minutes, that they were not rubber. Do not boil, just warmed on a slow fire!

When our cockles warmed, add salt and pepper to taste. Gently but quickly stir.

I got so thick, incredibly tender and fragrant vkusnaya. Love at first spoon!

Clam chowder is ready. I assure you, it is so good that the ears will not drag! (to me, anyway) :-) the Husband gladly ate two servings and asked for more :) the Only drawback to this soup is that you never know where to stop... you can quietly knead the entire pan, and then long to wonder what it was )))

Serve clam Chowder two ways - in a bread bowl (I have a whole-wheat bread) or in a regular soup bowl with croutons. Bon appetit!