tomatoes without skin and seeds, cut into equal pieces – 100 g of
pepper, bouquet garni
shellfish (terminal) cut equal slices of fresh or frozen – 200 g of
broth fish (or chicken) – 1 liter of
butter or margarine – 50 g
leeks – 50 g
celery – 50 g
potatoes – 150 g
pork chopped – 100 g pulp of
cream – 125 ml of
parsley chopped, crackers – 4 pcs.


Cooking method:

Chouder – is unstrained soup of crustaceans. His birthplace – America, where there are many local variations. Used clam terminals, oysters, scallops, fresh or frozen crabs.
Fried pork, potatoes, leeks and celery in butter without coloring.
Pour the broth and add the clams, salt and pepper, put the bouquet garni, bring to a boil and simmer 45 minutes.
Lay the tomatoes and stew on low heat for a few minutes.
Add spices to taste, cream and chopped parsley. Just before serving, you can put the crumbled crackers or serve them separately.

Note: You can also put the garlic, bay leaf and thyme and separately apply small pieces of fried bacon until crispy consistency.

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