Clam Chowder (Giant Clam stew)

Peel the potatoes with the special tool and cut it into cubes minutes; cut the bread, the tenderloin and the Diced Bacon.

Long wash mussels under running water, wiping with a hard brush, and then open them with a sturdy knife and collect the liquid in a bowl that comes out.

Remove the fruit from the shells and chop coarsely.

Fry the bacon in a saucepan, moderate heat for 4-5 minutes, then add the other ingredients, arranged in layers: you start with the potatoes and continue with the cubes of pork tenderloin and Bacon, diced chopped onion, corn and, finally, clams with their liquid filtered.

Sprinkle each layer with a pinch of salt and ground pepper.

Each time you add an ingredient, shake the Pan so that it doesn't form gaps among the various layers and preparing to cook evenly.

Spread the bread cubes on the preparation, then pour the milk in such a way as to completely cover all ingredients.

Cover the casserole, put it in a preheated oven (200 degrees) and let it cook for 20 minutes.

The Clam Chowder is a cross between soup and stew, so the ingredients must be thoroughly cooked but still firm, so that we can distinguish, while the cooking must be pretty thick but not dry.

The Clam Chowder served piping hot with slices of white bread.

---It is a traditional American dish and, as often happens with such preparations, there are multiple versions.

In addition to the giant clams, called '' clam chowder '', there are some basic ingredients that appear in all recipes, onions, potatoes and smoked sausage, which can be either bacon or ham.

Wanting to make particularly delicate dish, you can substitute the milk with the cream.