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BOSTONSKA KREM JUHA

Ovaj je recept hommage našem svakogodišnjem boravku u Bostonu i svim onim lijepim trenucima provedenima kod Irene, Andrije i njihove djece. Oni su naša obitelj i naš dom preko oceana.

Sastojci

  • 1 ½ kg vongola
  • 2 žlice maslinovog ulja
  • 1 glavica luka, sitno nasjeckana
  • 7 dag šarene slanine, narezane na kockice
  • 1 češanj češnjaka
  • 750 g krumpira, oguljenog i narezanog na kockice
  • 2 šalice temeljca (ribljeg ili povrtnog)
  • 2 šalice mlijeka
  • ½ šalice vrhnja za kuhanje
  • sol i papar
  • nasjeckani peršin
  • krekeri za serviranje

Priprema

Školjke potopite u hladnoj vodi sat-dva, da se očiste od pijeska. U veliku, duboku posudu stavite 3 dl vode i ocijeđene školjke, poklopite i kuhajte na jakoj vatri, tresući lonac, 5 minuta da se školjke otvore. Ako zaostane koja neotvorena školjka, bacite je.
Iz otvorenih školjki izvadite meso. U tekućinu koju su školjke pustile dodajte toliko vode da bude ukupno 350 ml tekućine.
U loncu na ulju propirjajte slaninu, luk i češnjak. Stalno miješajući dodajte krumpir, pa prelijte sačuvanom tekućinom. Ulijte temeljac i mlijeko i pustite da zavri. Smanjite vatru i lagano kuhajte 30-ak minuta.
Tad dodajte vrhnje za kuhanje i meso školjki, popaprite i posolite po ukusu. Posipajte peršinom i ostavite na laganoj vatri tek toliko da se školjke ugriju. Poslužite uz krekere.

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BOSTON-STYLE CLAM CHOWDER

The recipe is a tribute to our annual visit to Boston and to all the nice moments spent with Irena, Andrija and their kids. They are our second family and our home overseas.

Ingredients:

1 ½ kg vongole
2 tbsp olive oil
1 onion, finely chopped
7 dag meaty bacon, diced
1 clove garlic
750 g potato, skinned and diced
2 cups fish (or vegetable) stock
2 cups milk
½ cup cooking cream
salt and pepper
chopped parsley leaves
crackers for serving

Method:

Keep the clams in cold water for 1-2 hours, until all sand has been washed out. Drain and place in a large, deep pot. Add 3 dl water and boil over high heat with the lid on, shaking the pot, for 5 minutes, until the clams open. Remove any unopened clams.
Remove the meat from the shells. Preserve the liquid from the clams and add enough water (if needed) to have a total of 350 ml.
Sauté the bacon, onion and garlic in oil, in a pot. Stir in the potatoes and add the preserved liquid. Pour in the stock and the milk and bring to a boil. Cook over low heat for about 30 minutes.
Add the cream and the meat. Season with salt and pepper to taste. Sprinkle with chopped parsley and keep over low heat until the meat is warm. Serve with crackers.

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