Smooth and velvety clam chowder
You can never have too many American recipes, so give Smooth and velvety clam chowder a try. For $1.61 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 212 calories. This recipe serves 2. This recipe is liked by 15 foodies and cooks. It works well as a side dish. If you have broth, butter, fresh thyme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Casaveneracion. It is a good option if you're following a gluten free and pescatarian diet. With a spoonacular score of 36%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Velvety Smooth Milk Chocolate Pudding, Clam Chowder, and Clam Chowder.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 to 3 c. of broth, preferably homemade (meat broth or fish stock will be perfect)
2 to 3 tbsps. of butter (depending on how large your onion is)
1 c. of shucked clams
3 sprigs of fresh thyme (optional but recommended)
200 g. of potatoes, cut into one-inch cubes
salt and pepper, to taste
1 white or yellow onion, chopped
Equipment:
frying pan
blender
Cooking instruction summary:
InstructionsHeat the butter in a pan.Add the chopped onion and cook gently over medium heat until translucent.Add the potatoes and thyme, if using.Pour in the broth. Season with salt and pepper.Bring to the boil, lower the heat, cover and simmer until the potatoes are very tender, about 15 minutes.Pour the contents of the pan into the blender and process until smooth.Pour the puree back into the pan. Bring to the boil.Add the clams. Cook for a minute. Add more salt and pepper, if needed.Serve hot.
Step by step:
1. Heat the butter in a pan.
2. Add the chopped onion and cook gently over medium heat until translucent.
3. Add the potatoes and thyme, if using.
4. Pour in the broth. Season with salt and pepper.Bring to the boil, lower the heat, cover and simmer until the potatoes are very tender, about 15 minutes.
5. Pour the contents of the pan into the blender and process until smooth.
6. Pour the puree back into the pan. Bring to the boil.
7. Add the clams. Cook for a minute.
8. Add more salt and pepper, if needed.
9. Serve hot.
Nutrition Information:
covered percent of daily need
