Clam Chowder
Clam Chowder is an American side dish. For $1.17 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 389 calories, 11g of protein, and 27g of fat. Head to the store and pick up Salt & Pepper, heavy whipping cream, crusty bread, and a few other things to make it today. 11 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Natashas Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. If you like this recipe, you might also like recipes such as Clam Chowder, Clam Chowder, and Clam Chowder.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
6 slices bacon, sliced into ½" strips
1 bay leaf
2 carrots, sliced into thin rings or half rings
2 celery stalks, diced into ¼" pieces
2 cups Chicken broth, reduced sodium
1 cup chopped clams with juice (I used 2 small cans)
Crackers or fresh crusty bread to serve
4 Tbsp all-purpose flour
1 cup heavy whipping cream
1½ tsp worchestershire sauce
2 cups milk (any kind; I used 2%)
1 small onion, finely diced
1½ lbs potatoes (about 6 medium potatoes), cubed into bite-sized pieces
¼ tsp black pepper & Salt to taste (1/2 to 1 tsp salt)
¾ tsp dry thyme
½ tsp Tobasco
Equipment:
dutch oven
slotted spoon
paper towels
pot
Cooking instruction summary:
In a heavy bottomed soup pot or dutch oven, Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine. Sautee another minute.Stir in 2 cups chicken broth, 1 bay leaf, ½ tsp tabasco, 2 cans chopped clams with juice, 1½ tsp worcestershire sauce, ¾ tsp thyme, ¼ tsp pepper, and about ½ tsp salt or to taste. Bring to a light boil.Add 1½ lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
Step by step:
1. In a heavy bottomed soup pot or dutch oven,
2. Saute chopped bacon over med/high heat until browned, then remove with a slotted spoon and set aside on paper towels. You should have about 3-4 Tbsp bacon fat in the pot; remove extra fat if you wish, but I left it in ;).In the same pot with bacon fat add in 2 sliced carrots, 2 stalks celery (diced), 1 small onion (finely diced) and saute over med/high until soft and golden (7-8 min). Sprinkle with 4 Tbsp flour and stir to combine.
3. Sautee another minute.Stir in 2 cups chicken broth, 1 bay leaf, ½ tsp tabasco, 2 cans chopped clams with juice, 1½ tsp worcestershire sauce, ¾ tsp thyme, ¼ tsp pepper, and about ½ tsp salt or to taste. Bring to a light boil.
4. Add 1½ lbs cubed potatoes, 1 cup heavy cream and 2 cups milk. Stir to combine, cover and lightly boil until potatoes are easily pierced with a fork, stirring occasionally (17-20 mins). It will thicken as it cools. If it's too thick, you can add a little milk to thin it out.To serve, garnish with your browned bacon, finely chopped cilantro (cilantro takes it to the next level) and serve with crackers or crusty bread.
Nutrition Information:
covered percent of daily need
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