Clam Chowder
Clam Chowder might be just the main course you are searching for. This recipe serves 4 and costs $3.12 per serving. One portion of this dish contains about 14g of protein, 31g of fat, and a total of 549 calories. Head to the store and pick up parsley, bay leaf, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. 42 people were impressed by this recipe. This recipe is typical of American cuisine. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Clam Chowder, Clam Chowder, and Whole 30 Clam Chowder.
Servings: 4
Ingredients:
1/4 pound bacon, cut into 1/2-inch pieces
1 bay leaf
2 tablespoons butter
3 8-ounce bottles clam juice
5 (6.5) ounce cans of clams, diced, juices reserved
1/4 cup flour
1/2 cup heavy cream
1 large onion, chopped (about 1 1/2 cups)
1 teaspoon paprika
1/4 cup parsley, chopped (optional)
Salt and pepper
1 pound starchy potatoes (such as Idaho or Russet) peeled and cut into 1/2-inch cubes
1 cup whole milk
Equipment:
sauce pan
pot
paper towels
whisk
Cooking instruction summary:
Procedures 1 Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes. 2 In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes. 3 Stir in flour and whisk constantly until roux has thickened, about two minutes. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.
Step by step:
1. 1
2. Combine potatoes and clam juice in a medium saucepan over high heat. Bring to a boil then simmer until potatoes are fork-tender, about 10 minutes.
3. 2
4. In a large pot, cook the bacon over medium heat until crisp and brown, about 8 minutes.
5. Remove bacon from pot and place on paper towels to drain. Dice into 1/4-inch pieces. Melt butter in pot, then add onions and bay leaf. Cook, stirring frequently until onions until translucent, about 7 minutes.
6. 3
7. Stir in flour and whisk constantly until roux has thickened, about two minutes.
8. Add clams and their juice, potatoes mixture, bacon, milk, cream, and paprika. Bring to a boil then reduce heat and simmer gently until lightly thickened, stirring occasionally, about 7 minutes. Season with salt and pepper to taste, garnish with chopped parsley if desired.
Nutrition Information:
covered percent of daily need
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