{"id":524,"date":"2018-09-08T16:32:51","date_gmt":"2018-09-08T15:32:51","guid":{"rendered":"http:\/\/giteenfinistere.com\/?p=524"},"modified":"2025-12-21T17:18:05","modified_gmt":"2025-12-21T16:18:05","slug":"post-blog-7","status":"publish","type":"post","link":"https:\/\/giteenfinistere.com\/de\/2018\/09\/08\/post-blog-7\/","title":{"rendered":"CHAUDR\u00c9E DE PALOURDES (CLAM CHOWDER-REZEPT)"},"content":{"rendered":"

Was ben\u00f6tigen wir, bevor wir beginnen?\u00a0<\/strong><\/h1>\n

Zutaten<\/strong><\/h2>\n

3 \u00bd Pfund Palisaden, geschrubbt
\n1 gro\u00dfe Zwiebel, gew\u00fcrfelt
\n2 Stangen Sellerie, gew\u00fcrfelt
\n3 Scheiben dicken geschnittenen Specks, gew\u00fcrfelt
\n2 EL Allzweckmehl
\n1 EL Butter
\n2 Zweige Thymian
\n2 Tassen gew\u00fcrfelte Kartoffeln
\n1 Korn\u00e4hre, K\u00f6rner entfernt
\n\u00be Tasse Sahne
\nSalz und Pfeffer abschmecken
\n2 EL frische Petersilie, gehackt<\/p>\n

Lasst uns mit den Vorbereitungen beginnen.<\/h2>\n

Geben Sie 4 Tassen Wasser in einen gro\u00dfen Topf und bringen Sie es zum Kochen. Geben Sie die Muscheln hinzu und legen Sie einen Deckel auf den Topf. Kochen Sie die Muscheln, bis sie sich \u00f6ffnen. Dies dauert etwa 5 bis 10 Minuten. Behalten Sie die Muscheln im Auge, damit sie nicht zu lange kochen.<\/p>\n

Mit einem Schauml\u00f6ffel die Muscheln in eine Sch\u00fcssel geben und die Muschelfl\u00fcssigkeit durch ein mit Kaffeefiltern oder mehreren Lagen Mulltuch ausgelegtes Sieb in eine Sch\u00fcssel abseihen. Dabei darauf achten, dass keine Fl\u00fcssigkeit vom Topfboden mit aufgefangen wird (dort setzt sich der Sand ab).<\/p>\n

Die abgesiebte Fl\u00fcssigkeit beiseitestellen, das Muschelfleisch aus den Schalen l\u00f6sen, in mundgerechte St\u00fccke schneiden und beiseitestellen.<\/p>\n

In einem gro\u00dfen, bei mittlerer Hitze vorgeheizten Topf den Speck anbraten, bis er knusprig ist und sein gesamtes Fett abgegeben hat. Den Speck mit einem Schauml\u00f6ffel herausnehmen (falls zu viel Fett austritt, etwas davon abgie\u00dfen und nur ein paar Essl\u00f6ffel im Topf lassen) und Zwiebeln, Sellerie und Thymian hinzuf\u00fcgen. Alles d\u00fcnsten, bis das Gem\u00fcse weich und glasig ist.<\/p>\n

Die Butter und das Mehl zum Gem\u00fcse geben und etwa eine Minute lang kochen lassen, dabei st\u00e4ndig umr\u00fchren.<\/p>\n

Die Kartoffeln, den Mais und etwa 4 Tassen der Muschelbr\u00fche zur Gem\u00fcsemischung geben, aufkochen lassen und dann etwa eine halbe Stunde k\u00f6cheln lassen, bis die Kartoffeln sch\u00f6n weich sind.<\/p>\n

Die gehackten Muscheln, Sahne, Salz, Pfeffer und Petersilie hinzuf\u00fcgen und weitere ca. 2 Minuten kochen lassen.<\/p>\n

Vom Herd nehmen und entweder sofort servieren oder abdecken und etwa 10 Minuten ziehen lassen; die Suppe dickt dabei noch etwas ein.<\/p>\n

 <\/p>\n

\"7522753232_IMG_0416\"<\/p>","protected":false},"excerpt":{"rendered":"

Urlaub in Finistere<\/p>\nWeiterlesen<\/a>","protected":false},"author":1,"featured_media":530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_eb_attr":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[2832,650664099],"tags":[650664111,650664112],"class_list":["post-524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-vacation-in-finistere","tag-clam-chowder","tag-recipe","col-lg-4 col-sm-6"],"yoast_head":"\nCHAUDR\u00c9E DE PALOURDES (CLAM CHOWDER RECIPE) - 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