{"id":3504,"date":"2025-01-07T13:00:47","date_gmt":"2025-01-07T12:00:47","guid":{"rendered":"https:\/\/thehungryyankee.com\/sopa-de-almejas\/"},"modified":"2025-02-14T14:48:37","modified_gmt":"2025-02-14T13:48:37","slug":"clam-chowder","status":"publish","type":"post","link":"https:\/\/thehungryyankee.com\/es\/clam-chowder\/","title":{"rendered":"Clam chowder"},"content":{"rendered":"

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COCINA AMERICANA<\/h3>\n

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Un cl\u00e1sico de Nueva Inglaterra, la sopa de almejas es un plato rico y reconfortante que combina almejas tiernas, patatas cremosas y un sabroso caldo impregnado de la esencia salobre del mar. Servida en un cuenco de pan caliente o acompa\u00f1ada de crujientes galletas saladas, es la opci\u00f3n perfecta para disfrutar de la tradici\u00f3n costera.<\/h2>\n

[\/et_pb_text][et_pb_text disabled_on=\u00bbon|on|off\u00bb admin_label=\u00bbTime and Author\u00bb module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMontserrat|600|||||||\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb-3px||-1px|||\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb14px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

<\/i> <\/span> 60 minutos\u00a0 \u00a0 \u00a0<\/span><\/strong><\/i> <\/span> por Anthony Hadley<\/strong><\/p>\n

[\/et_pb_text][et_pb_text disabled_on=\u00bboff|off|on\u00bb admin_label=\u00bbTime and Author\u00bb module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMontserrat|600|||||||\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb-3px||-1px|||\u00bb text_font_size_tablet=\u00bb12px\u00bb text_font_size_phone=\u00bb14px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/i> <\/span> 60 minutos<\/strong>[\/et_pb_text][et_pb_text disabled_on=\u00bboff|off|on\u00bb admin_label=\u00bbTime and Author\u00bb module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMontserrat|600|||||||\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb-3px|||||\u00bb text_font_size_tablet=\u00bb12px\u00bb text_font_size_phone=\u00bb14px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/i> <\/span> por Anthony Hadley<\/strong>[\/et_pb_text][et_pb_button button_url=\u00bb#recipe-start\u00bb button_text=\u00bbSALTAR A LA RECETA\u00bb button_alignment=\u00bbcenter\u00bb admin_label=\u00bbJump to Recipe Button\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_size=\u00bb16px\u00bb button_text_color=\u00bb#000000″ button_bg_color=\u00bb#d7bdd1″ button_border_width=\u00bb0px\u00bb button_border_radius=\u00bb6px\u00bb button_font=\u00bbMontserrat|700|||||||\u00bb custom_margin=\u00bb48px||||false|false\u00bb custom_margin_tablet=\u00bb48px||||false|false\u00bb custom_margin_phone=\u00bb24px||||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb10px|24px|10px|24px|true|true\u00bb custom_padding_tablet=\u00bb8px||8px||true|true\u00bb custom_padding_phone=\u00bb8px||8px||true|true\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ admin_label=\u00bbBody Text and Sidebar Desktop\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb0px||0px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row column_structure=\u00bb2_3,1_3″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb2_3″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.0″ _dynamic_attributes=\u00bbcontent\u00bb _module_preset=\u00bbdefault\u00bb text_font=\u00bb–et_global_body_font|600|||||||\u00bb text_text_color=\u00bb#81943f\u00bb text_font_size=\u00bb14px\u00bb custom_margin=\u00bb||10px|||\u00bb text_font_size_tablet=\u00bb14px\u00bb text_font_size_phone=\u00bb14px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bb\u00bb text_orientation_phone=\u00bbleft\u00bb text_orientation_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9kYXRlIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGkgY2xhc3M9XCJmYS1yZWd1bGFyIGZhLWNhbGVuZGFyLWRheXNcIj48L2k+ICAgICAgICAiLCJhZnRlciI6IiIsImRhdGVfZm9ybWF0IjoiZGVmYXVsdCIsImN1c3RvbV9kYXRlX2Zvcm1hdCI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_orientation_tablet=\u00bb\u00bb text_orientation_phone=\u00bbleft\u00bb text_orientation_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][et_pb_text admin_label=\u00bbBody text\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|300|||||||\u00bb header_3_font=\u00bb|700|||||||\u00bb text_font_size_tablet=\u00bb\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb text_letter_spacing_tablet=\u00bb\u00bb text_letter_spacing_phone=\u00bb0.5px\u00bb text_letter_spacing_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Clam chowder<\/strong>, o sopa de almejas<\/strong>, es uno de los platos m\u00e1s nost\u00e1lgicos de mi repertorio culinario. Aunque suele asociarse con Nueva Inglaterra, en mi infancia era sin\u00f3nimo de la Costa Central de California<\/strong>. Al crecer en el Valle Central, nuestro acceso m\u00e1s cercano a la playa era el condado de San Luis Obispo. Todos los veranos, las familias de la zona de Fresno acud\u00edan en masa a las playas de Morro Bay<\/a>, San Simeon<\/a> y la m\u00e1s famosa, Pismo Beach<\/a>, para escapar del calor abrasador del valle y divertirse en la costa. <\/em>
<\/em><\/p>\n

El restaurante estrella de Pismo Beach tiene que ser Caf\u00e9 Splash<\/strong><\/a>, famoso por su inolvidable sopa de almejas servida en un cuenco de pan. De ni\u00f1o, no me gustaba el marisco, pero esta sopa cremosa y sustanciosa\u2014servida en un cuenco de pan (\u00a1tan divertido para un ni\u00f1o!)\u2014era un placer a\u00fan mayor que el famoso caramelo de agua salada<\/strong><\/a> de la cercana ciudad de Morro Bay.<\/em>
<\/em><\/p>\n

Cada verano, mi familia visitaba la costa del condado de San Luis Obispo. Acamp\u00e1bamos, hac\u00edamos barbacoas en la playa y recorr\u00edamos nuestros rincones favoritos: visit\u00e1bamos a los elefantes marinos en San Sime\u00f3n, nos maravill\u00e1bamos con las cebras<\/strong> que vagaban por los campos del Castillo Hearst<\/strong><\/a> y pase\u00e1bamos por las dunas y paseos mar\u00edtimos de la zona. <\/em>
<\/em><\/p>\n

La sopa de almejas del Splash Caf\u00e9 es un \u00edcono gastron\u00f3mico en la memoria de muchos californianos. Dicho esto, esta receta est\u00e1 inspirada en una de mis chefs favoritas, April Bloomfield<\/strong><\/a>. No es una r\u00e9plica exacta, pero sin duda es una deliciosa reinterpretaci\u00f3n. Si alguna vez est\u00e1s cerca de Pismo Beach, te recomiendo de todo coraz\u00f3n que pruebes la original.<\/em><\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2025\/01\/AdobeStock_776604250.webp\u00bb alt=\u00bbCebras en el Castillo Hearst\u00bb title_text=\u00bbCebras en el Castillo Hearst\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb Fideu\u00e0 preparada en la paellera tradicional. \u00bb content_phone=\u00bb<\/p>\n

Cebras vagando por los campos entre el Castillo Hearst y el Oc\u00e9ano Pac\u00edfico<\/p>\n

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Cebras pastando en los campos entre el Castillo Hearst y el Oc\u00e9ano Pac\u00edfico<\/p>\n

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\u00bfQu\u00e9 es clam chowder<\/em>?<\/h2>\n

La sopa de almejas es una sopa cremosa y sustanciosa t\u00edpica de la cocina costera estadounidense<\/strong>, sobre todo de Nueva Inglaterra. Es un plato hecho con almejas tiernas que se combinan con patatas<\/strong>, cebollas<\/strong> y apio<\/strong>, todo cocido a fuego lento en un rico caldo hecho con leche o nata. Es un plato caliente, a menudo adornado con tocino crujiente<\/strong> o perejil fresco, y tradicionalmente se sirve con pan crujiente para mojar o en un cuenco de pan hueco<\/strong> para absorber el sabroso caldo.<\/p>\n

Existen varios estilos de sopa de almejas, siendo los m\u00e1s famosos los de Nueva Inglaterra<\/strong> y Manhattan<\/strong>. La versi\u00f3n de Nueva Inglaterra es espesa y cremosa, mientras que la de Manhattan se distingue por su caldo a base de tomate, acompa\u00f1ado de verduras como zanahoria, apio y pimientos verdes, lo que le da un sabor m\u00e1s ligero y ligeramente \u00e1cido. Otras variaciones regionales incluyen la sopa de almejas de Rhode Island<\/strong>, que tiene un caldo claro, y una versi\u00f3n cremosa con tomate que se encuentra en algunas zonas.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2025\/01\/3054586202_8de3e275ee_c.jpg\u00bb alt=\u00bbSopa de almejas Splash Caf\u00e9 de John Penny\u00bb title_text=\u00bbSopa de almejas Splash Caf\u00e9 de John Penny\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb Fideu\u00e0 preparada en la paellera tradicional. \u00bb content_phone=\u00bb<\/p>\n

La sopa de almejas original del Splash Caf\u00e9 en un cuenco de pan<\/p>\n

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La sopa de almejas original del Splash Caf\u00e9<\/em> en un cuenco de pan<\/p>\n

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Los or\u00edgenes de clam chowder<\/em><\/h2>\n

La sopa de almejas tiene sus or\u00edgenes en Nueva Inglaterra, con influencias de las cocinas francesa, brit\u00e1nica y de los nativos americanos. Surgi\u00f3 como un plato pr\u00e1ctico que aprovechaba el abundante marisco de la regi\u00f3n. Es probable que la palabra \u00abchowder\u00bb proceda del franc\u00e9s chaudi\u00e8re<\/em>, un tipo de caldero que utilizaban los pescadores para preparar guisos a bordo de sus barcos.<\/p>\n

Con el tiempo, se desarrollaron variaciones regionales, y la versi\u00f3n cremosa de Nueva Inglaterra<\/strong> se convirti\u00f3 en la m\u00e1s emblem\u00e1tica. La sopa de almejas sigue siendo una comida reconfortante, reflejo del ingenio de los primeros colonos y portadora de los sabores del mar y la historia.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2025\/01\/IMG_1975.webp\u00bb alt=\u00bbSopa de almejas servida en un cuenco de pan\u00bb title_text=\u00bbSopa de almejas servida en un cuenco de pan\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||4px||false|false\u00bb border_radii=\u00bbon|8px|8px|8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text content_tablet=\u00bb Fideu\u00e0 preparada en la paellera tradicional. \u00bb content_phone=\u00bb<\/p>\n

Mi sopa de almejas servida en un cuenco pa de pag\u00e8s<\/em> <\/p>\n

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Mi sopa de almejas servida en un cuenco pa de pag\u00e8s<\/em> <\/p>\n

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Mi receta de clam chowder<\/em><\/h2>\n

La sopa de almejas suele espesarse con un poco de harina para lograr una textura similar a una bechamel muy ligera. Sin embargo, como sugiere la chef April Bloomfield, el almid\u00f3n de las patatas<\/strong> es m\u00e1s que suficiente para obtener una sopa rica y aterciopelada al mezclarlas con los dem\u00e1s ingredientes l\u00edquidos. El resultado recuerda a una especie de vichyssoise de marisco<\/em>, que siempre deja a mis amigos pidiendo m\u00e1s.<\/p>\n

Aunque mi receta est\u00e1 inspirada en la de la chef Bloomfield, me permito algunas libertades creativas. Por ejemplo, prefiero hervir las patatas en caldo de verduras o de pescado y, cuando est\u00e1n casi cocidas, a\u00f1ado la mayor parte de las almejas para que se abran. Luego, retiro todos los s\u00f3lidos del caldo y los reservo. A continuaci\u00f3n, mezclo las patatas, el caldo y la nata espesa antes de incorporar la mezcla a los dem\u00e1s ingredientes salteados. En mi opini\u00f3n, esta t\u00e9cnica ayuda a evitar que los l\u00e1cteos se corten, sobre todo para quienes no somos tan h\u00e1biles en la cocina como la chef Bloomfield.<\/p>\n

Aunque me encanta servir la sopa de almejas en un cuenco de pan cuando es posible, est\u00e1 igual de deliciosa en un cuenco normal, acompa\u00f1ada de unas galletas saladas<\/strong> tipo crackers<\/em><\/strong> (sorprendentemente dif\u00edciles de encontrar en Europa) o un buen pan tostado<\/strong>.<\/p>\n

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\u00bfListo para intentarlo? Sigue leyendo para ver la lista completa de ingredientes y las instrucciones paso a paso. <\/strong><\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3″ disabled_on=\u00bbon|on|off\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb sticky_position=\u00bbtop\u00bb sticky_limit_bottom=\u00bbsection\u00bb motion_trigger_start=\u00bbbottom\u00bb sticky_position_tablet=\u00bbnone\u00bb sticky_position_phone=\u00bbnone\u00bb sticky_position_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/aboutMe_pic@2x-1.png\u00bb alt=\u00bbAquarel\u00b7la sobre m\u00ed\u00bb title_text=\u00bbAquarel\u00b7la sobre m\u00ed\u00bb force_fullwidth=\u00bbon\u00bb admin_label=\u00bbAbout me image\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/aboutMe_background@2x-1.png\u00bb background_size=\u00bbstretch\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb|0px||0px|false|false\u00bb custom_padding=\u00bb|16%||16%|true|true\u00bb border_radii=\u00bbon|50%|50%|50%|50%\u00bb border_width_all=\u00bb2px\u00bb border_color_all=\u00bb#FFFFFF\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||22px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Sobre m\u00ed<\/h4>\n

Soc l\u2019Anthony, el ianqui famolenc!<\/em>
Soy un chico de un pueblo peque\u00f1o de California que se traslad\u00f3 a la gran ciudad de Barcelona en 2006. \u00danete a m\u00ed y a mi peque\u00f1a compa\u00f1era peluda, Mimosa, mientras preparo\u00a0<\/span>platos caseros tanto de mi tierra natal, Estados Unidos, como de mi tierra adoptiva, Catalu\u00f1a.<\/span>
Bon profit!<\/strong><\/em>\u00a0<\/span>\ud83e\udd58\ud83c\udf77<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbRead more link\u00bb _builder_version=\u00bb4.25.1″ _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||on|||#33CCCC|\u00bb text_text_color=\u00bb#33CCCC\u00bb text_font_size=\u00bb16px\u00bb custom_margin=\u00bb-12px|||||\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjgwIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@\u00bb global_colors_info=\u00bb{}\u00bb]Leer m\u00e1s [\/et_pb_text][et_pb_text admin_label=\u00bbText\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|900|||||||\u00bb text_text_color=\u00bb#343434″ text_font_size=\u00bb26px\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb48px||24px|38px|false|false\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb]S\u00edgueme [\/et_pb_text][et_pb_social_media_follow use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb18px\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb text_orientation=\u00bbleft\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb|||38px|false|false\u00bb border_radii=\u00bbon|20px|20px|20px|20px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_social_media_follow_network social_network=\u00bbinstagram\u00bb url=\u00bbhttps:\/\/www.instagram.com\/thehungryyankee\/\u00bb icon_color=\u00bb#764f73″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb background_enable_color=\u00bbon\u00bb global_colors_info=\u00bb{}\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bbtwitter\u00bb url=\u00bbhttps:\/\/x.com\/thehungryyankee\u00bb icon_color=\u00bb#764f73″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb background_enable_color=\u00bbon\u00bb global_colors_info=\u00bb{}\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb]X[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bbyoutube\u00bb url=\u00bbhttps:\/\/www.youtube.com\/@thehungryyankee\u00bb icon_color=\u00bb#764f73″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb background_enable_color=\u00bbon\u00bb global_colors_info=\u00bb{}\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb]youtube[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bbtiktok\u00bb url=\u00bbhttps:\/\/www.tiktok.com\/@thehungryyankee?_t=8nF646OwjpY&_r=1″ icon_color=\u00bb#764f73″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bb#FFFFFF\u00bb background_enable_color=\u00bbon\u00bb global_colors_info=\u00bb{}\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb]tiktok[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][et_pb_signup provider=\u00bbhubspot\u00bb hubspot_list=\u00bbadd_new_account\u00bb first_name_field=\u00bboff\u00bb last_name_field=\u00bboff\u00bb description=\u00bb Suscr\u00edbete al bolet\u00edn para recibir las \u00faltimas recetas. \u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb header_level=\u00bbh3″ header_font=\u00bbMerriweather|900|||||||\u00bb header_text_color=\u00bb#343434″ header_font_size=\u00bb26px\u00bb body_font=\u00bbMerriweather||||||||\u00bb body_text_color=\u00bb#343434″ body_font_size=\u00bb14px\u00bb body_line_height=\u00bb29px\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#4F334D\u00bb button_bg_color=\u00bbRGBA(255,255,255,0)\u00bb button_bg_enable_image=\u00bboff\u00bb button_bg_blend=\u00bbsoft-light\u00bb button_border_color=\u00bb#764F73″ button_border_radius=\u00bb8px\u00bb button_font=\u00bb–et_global_body_font|700|||||||\u00bb button_custom_padding=\u00bb12px||12px||true|false\u00bb custom_margin=\u00bb||40px|||\u00bb custom_padding=\u00bb|38px|48px|38px|false|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_signup][et_pb_text _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb custom_margin=\u00bb||19px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

\u00a1Inv\u00edtame a una copa de sangr\u00eda!<\/strong><\/h4>\n

Haz clic abajo si quieres ayudar a que este proyecto siga adelante. <\/span>Moltes gr\u00e0cies! <\/strong><\/em>\ud83d\ude42<\/b><\/strong> [\/et_pb_text][et_pb_code _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb]<\/a>[\/et_pb_code][et_pb_text admin_label=\u00bbView more categories text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|700|||||||\u00bb header_4_text_color=\u00bb#343434″ custom_margin=\u00bb||0px|||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Ver m\u00e1s categor\u00edas<\/h4>\n

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Ingredientes para hacer clam chowder<\/em><\/h2>\n

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Para 4 personas<\/p>\n

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– Almejas<\/strong> 100 g (aproximadamente 2 docenas de almejas peque\u00f1as), lavadas
– Caldo vegetal o de pescado:<\/strong> 1 litro
– Patatas:<\/strong> 3 medianas (unos 500 g)
– Zanahorias:<\/strong> 2 medianas (unos 150 g)
– Apio<\/strong> 2 tallos con las hojas (unos 100 g)
– Cebolla:<\/strong> 1 mediana (unos 150 g)
– Ajo:<\/strong> 2 dientes
– Tocino:<\/strong> 4 lonchas (opcional)
– Mantequilla<\/strong> 2 cucharadas
– Aceite de oliva:<\/strong> 1 cucharada
– Vino blanco:<\/strong> 1 taza (250 ml)
– Cr\u00e8me fra\u00eeche o nata para montar:<\/strong> 1 taza (250 ml)
– Habas o guisantes:<\/strong> \u00bd taza (opcional)
– Pan crujiente o peque\u00f1os cuencos de pan:<\/strong> 4 (opcional)
– Sal y pimienta:<\/strong> al gusto<\/p>\n

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C\u00f3mo hacer clam chowder<\/em><\/h2>\n

[\/et_pb_text][et_pb_divider color=\u00bb#d8e3c7″ _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb70%\u00bb max_width_tablet=\u00bb90%\u00bb max_width_phone=\u00bb90%\u00bb max_width_last_edited=\u00bbon|tablet\u00bb module_alignment=\u00bbleft\u00bb custom_padding=\u00bb||0px|||\u00bb module_alignment_tablet=\u00bbcenter\u00bb module_alignment_phone=\u00bbcenter\u00bb module_alignment_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb min_height=\u00bb105.5px\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]1. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb||0px|0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Preparaci\u00f3n. <\/strong>Remoja las almejas en agua con sal, cambiando el agua varias veces hasta que quede limpia de arena. Luego, cu\u00e9lalas. Pela las patatas y las zanahorias. Pica finamente la cebolla y el ajo. Corta las patatas en dados de 2,5 cm y las zanahorias y el apio en dados de 2,5 cm (en lugar de 25 cm). Corta el beicon en lonchas. Prepara pan crujiente o vac\u00eda 4 cuencos peque\u00f1os de pan (opcional).
\ud83d\udca1 Consejo:<\/strong> Deja suficiente miga en los cuencos de pan para evitar que la sopa se derrame. Tambi\u00e9n puedes presionarla ligeramente para que quede m\u00e1s compacta.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]2. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Prepara las almejas.<\/strong> Lleva a ebullici\u00f3n 1 litro de caldo vegetal o de pescado. A\u00f1ade las patatas y cu\u00e9celas hasta que est\u00e9n tiernas al pincharlas con un tenedor. Incorpora \u00be de las almejas y cu\u00e9celas hasta que se abran. Luego, retira todas las almejas y separa \u00bc de las patatas. A\u00f1ade la cr\u00e8me fra\u00eeche<\/strong> o nata para montar al caldo con las patatas restantes y tritura con una batidora de inmersi\u00f3n hasta obtener una crema suave y aterciopelada que apenas cubra el dorso de una cuchara. Retira las almejas de sus conchas.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]3. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Cuece la base.<\/strong> En una olla aparte, calienta un poco de aceite de oliva y sofr\u00ede el beicon hasta que est\u00e9 crujiente. Ret\u00edralo y res\u00e9rvalo. A\u00f1ade la mantequilla y sofr\u00ede la cebolla hasta que est\u00e9 casi transparente. Luego, incorpora las zanahorias y el apio. Sazona al gusto. Cuando las verduras est\u00e9n doradas y caramelizadas, desglasa con 1 taza de vino blanco. A\u00f1ade las habas o los guisantes.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.2″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]4. [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Monta la sopa. <\/strong>Vierte la mezcla cremosa de patatas en la olla con las verduras caramelizadas y remueve bien. Agrega el resto de las patatas cocidas y las almejas crudas. Cocina a fuego lento hasta que las almejas se abran.
\ud83d\udca1 Consejo:<\/strong> Evita llevar la sopa a ebullici\u00f3n en este punto, ya que podr\u00eda hacer que los l\u00e1cteos se corten y las almejas se endurezcan.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb3px|||||\u00bb custom_css_main_element=\u00bbdisplay: flex; \u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|800|||||||\u00bb text_text_color=\u00bb#764f73″ text_font_size=\u00bb30px\u00bb width=\u00bb30px\u00bb custom_margin_tablet=\u00bb\u00bb custom_margin_phone=\u00bb|0px|||false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|0px|||false|false\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb module_alignment_tablet=\u00bb\u00bb module_alignment_phone=\u00bbleft\u00bb module_alignment_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

5.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb3_4″ module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.25.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text module_class=\u00bbrecipe-columns\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather|–et_global_body_font_weight|||||||\u00bb text_line_height=\u00bb30px\u00bb custom_margin=\u00bb|||-200px|false|false\u00bb custom_margin_tablet=\u00bb-4%|||-80%|false|false\u00bb custom_margin_phone=\u00bb-6%|4%||-70%|false|false\u00bb custom_margin_last_edited=\u00bbon|phone\u00bb custom_padding=\u00bb|||0px|false|false\u00bb text_font_size_tablet=\u00bb16px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Sirve.<\/strong> Sirve la sopa en los cuencos de pan o en boles normales. Adorna con el beicon crujiente, perejil fresco y hojas de apio. Si la sirves en un bol convencional, acomp\u00e1\u00f1ala con pan tostado o galletas saladas.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbPlayfair Display|900|||||||\u00bb text_font_size=\u00bb36px\u00bb background_image=\u00bbhttps:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/07\/aboutMe_background@2x.png\u00bb background_size=\u00bbstretch\u00bb text_orientation=\u00bbcenter\u00bb width=\u00bb40%\u00bb width_tablet=\u00bb40%\u00bb width_phone=\u00bb90%\u00bb width_last_edited=\u00bbon|phone\u00bb module_alignment=\u00bbcenter\u00bb custom_padding=\u00bb44px|44px|44px|44px|true|true\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Bon profit!<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ disabled_on=\u00bboff|off|off\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(215,189,209,0.5)\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbbottom_center\u00bb custom_padding=\u00bb0px||4px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb24px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

\u00a1Inv\u00edtame a una copa de sangr\u00eda!<\/strong><\/h3>\n

[\/et_pb_text][et_pb_text admin_label=\u00bbAbout me text\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbMerriweather||||||||\u00bb text_font_size=\u00bb16px\u00bb text_line_height=\u00bb24px\u00bb header_4_font=\u00bbMerriweather|900|||||||\u00bb header_4_text_color=\u00bb#343434″ header_4_font_size=\u00bb26px\u00bb custom_margin=\u00bb||10px||false|false\u00bb custom_padding=\u00bb1px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Puedes contribuir a este proyecto haciendo clic en el bot\u00f3n de abajo. <\/span>Moltes gr\u00e0cies!<\/strong><\/em>\ud83d\ude42<\/b><\/strong><\/p>\n

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Sobre m\u00ed<\/h4>\n

Soc l\u2019Anthony, el ianqui famolenc!<\/em>
Soy un chico de un pueblo peque\u00f1o de California que se traslad\u00f3 a la gran ciudad de Barcelona en 2006. \u00danete a m\u00ed y a mi peque\u00f1a compa\u00f1era peluda, Mimosa, mientras preparo\u00a0<\/span>platos caseros tanto de mi tierra natal, Estados Unidos, como de mi tierra adoptiva, Catalu\u00f1a.<\/span>
Bon profit!<\/strong><\/em>\u00a0<\/span>\ud83e\udd58\ud83c\udf77<\/span><\/p>\n

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Ver m\u00e1s categor\u00edas<\/h4>\n

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COCINA AMERICANAUn cl\u00e1sico de Nueva Inglaterra, la sopa de almejas es un plato rico y reconfortante que combina almejas tiernas, patatas cremosas y un sabroso caldo impregnado de la esencia salobre del mar. Servida en un cuenco de pan caliente o acompa\u00f1ada de crujientes galletas saladas, es la opci\u00f3n perfecta para disfrutar de la tradici\u00f3n […]<\/p>\n","protected":false},"author":2,"featured_media":2857,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[18,54,52],"tags":[],"class_list":["post-3504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-americana","category-seafood-es","category-main-course-es"],"yoast_head":"\nClam chowder - The Hungry Yankee<\/title>\n<meta name=\"description\" content=\"Descubre el confort de la sopa de almejas casera con esta cremosa y nost\u00e1lgica receta inspirada en la Costa Central de California.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehungryyankee.com\/es\/clam-chowder\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clam chowder - 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