New England Clam Chowder

To prepare the New England clam chowder, start by cleaning the clams: soak them for about an hour in a basin full of water and coarse salt to allow any impurities to purge 1. After the necessary time, drain them very well and rinse them; heat a large pan with a couple of tablespoons of olive oil and two cloves of garlic 2, then add the clams 3 and

let them open over high heat for about ten minutes, covered with the lid 4. Once the clams have fully opened, filter the liquid they released during cooking and set it aside; then shell all the clams and place them in a bowl (5-6).

Finely chop the celery, onion, and carrot, then sauté them over low heat in a large pot with a little oil 7; when the sauté is ready, add the diced bacon 8. Cook everything for a couple of minutes, stirring occasionally 9,

then add the potatoes 10, which you have previously washed, peeled, and diced; adjust the salt. Finely chop the thyme 11 and add it to everything, then also add two bay leaves 12

and the clam juice 13. Continue cooking over moderate heat until the potatoes are cooked, then remove the bay leaves 14 and add the cream 15. Stir to mix all the ingredients well, and continue cooking for a couple of minutes.

At this point, turn off the heat and blend everything with an immersion blender 16. Add the shelled clams 17, adjust the salt if necessary, then prepare the rolls by removing the top part with a knife and removing the crumb inside. Fill each roll with a generous ladle of New England clam chowder 18 and serve everything hot: enjoy your meal!