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Boston, recipe




The gastronomy in Boston is reason enough to make the trip. The region’s chefs compete with one another to offer the best signature dishes, made with the freshest local ingredients. Local seafood dishes are spectacular no matter how they are prepared. Contemporary cuisine, classic New England fare with a twist, and a wide and diverse mix of ethnic dishes make for an unparalleled dining experience. Being a city near the sea, Boston clearly features seafood-based ingredients in its dishes. clam chowder or clam chowder. As its name indicates, the soup has clams and is quite consistent, and potatoes, onions, and bacon are usually added, making it the perfect dish for a cold day and these are the ingredients.



I kg of Clams

½ chopped white onion

2 minced garlic cloves

1 branch of fresh dill

1 white fish fillet

3 tablespoons of wheat flour

500 ml of warm milk

 1 Eureka lemon

150 grams of Butter

1 round country bread

2 peeled white potatoes

4 sprigs of fresh straight parsley

1 branch of fresh Thyme

2 tbsp Worcestershire sauce

1 tbsp Tabasco

3 chopped celery stalks

250 gms of Bacon cut into cubes



Fry the diced bacon in the butter with the celery and the onion. Sprinkle with flour and cook, then add the warm milk and stir. We are going to cook and move constantly so that the milk does not cut. We add the clams that we already cleaned, rinsed, and cooked at a slight boil previously, or if you like they can be canned. We mix perfectly to integrate all the ingredients. Season with English sauce, fresh dill, fresh thyme, chopped parsley, and Worcestershire sauce. Cook the potatoes a little beforehand to cut them into small cubes and cook in the preparation for 15 minutes. Chop the filet into cubes and add the same to the preparation and let everything cook well.

It looks very nice if we serve the soup on a whole country bread with a slice of green lemon.


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