酸菜香肠，Clam Chowder

秘书特意替我从在Glendale的德国超市买来了新鲜的香肠和酸菜。搜了个菜谱如下：

洋葱一个切碎，黄油，一罐酸菜，熟香肠一磅切段，3又1/2杯削皮切块的土豆，带皮酸苹果2个切块，一杯苹果汁，红糖，两勺洋葱，两勺面粉，一勺caraway seed，三片煎熟的火腿捣碎。

黄油炒洋葱，加入香肠、酸菜、土豆、苹果汁、苹果。在小碗里拌匀红糖、面粉、caraway，倒入锅里。小火焖35分钟。最后洒上火腿作装饰。

事实上我先把香肠给brown了，brown的还很失败。直接加入洋葱红糖酸菜焖了30分钟。香肠里头已经有苹果。其他的佐料都省了。还不知道好不好吃，明天午饭吃了再报告。

又看到靠谱的clam chowder菜谱一个，可以把剩下的clam给用了。记录一下：

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste





Directions

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

看来明天要去买面粉了。一旦买面粉，估计就免不了试做crepe了。欧洲菜谱太油，需要当心……