Clam chowder recipe

Clam chowder recipe this New Britain soup, known as clam chowder, is usually thickened with wafers. We present you this specimen with exquisite flavors. The main thing missing is a sailor’s sweater, a view of the ocean and the sound of seagulls. Here is a  clam chowder recipe  for you to enjoy.

clam-chowder-recipe

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Details: ¿ How to make clam chowder recipe easy and delicious ?

  • Preparation time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 65 minutes
  • Difficulty: beginner
  • Calories / serving: 330
  • Serves: 4 servings
  • Ingredients

  • 1 onion, finely chopped
  • 1 small white leek, chopped
  • 45 ml (3 tbsp.) butter
  • 30 g (3 tbsp.) unbleached all-purpose flour
  • 2 bottles of 236 ml clam juice
  • 750 ml (3 cups) milk
  • 320 g (2 cups) diced peeled potatoes
  • 3 bay leaves
  • 1 pinch ground nutmeg
  • 225 g (1 1/2 cups) blanched corn kernels (2 cobs)
  • 2 cans (142 g) baby whole clams, drained (discard juice)
  • 140 g (5 oz) bacon, cut into lardons
  • 20 small fresh clams, cleaned (optional)
  • 60 ml (1/4 cup) water
  • 30 ml (2 tbsp.) chopped chives
  • How to prepare clam chowder recipe easy and fast

  1. In an enormous pan over medium intensity, mellow onion and leek in margarine until vegetables are clear, around 10 minutes. Add flour and keep cooking for 1 moment, blending. Add shellfish juice. Heat to the point of boiling, blending constantly.
  2. Add milk, potatoes, cove leaf and nutmeg. Heat to the point of boiling, blending ceaselessly. Stew over medium intensity for 20 minutes or until potatoes are delicate. Add corn and keep cooking for 2 minutes. Eliminate from heat. Add depleted shellfishes. Season with salt and pepper. Let stand somewhere around 15 minutes prior to serving. Eliminate straight leaf.
  3. In the mean time, in a little skillet over medium intensity, earthy colored bacon until very much hued yet delicate. Channel bacon on paper towels. Keep 15 mL (1 tbsp.) of the bacon fat in the container. Add 3/4 of the bacon to the soup.
  4. In a similar skillet, cover new shellfishes with hot bacon fat. Add water. Cover and heat to the point of boiling. Cook for 3 to 5 minutes or until mollusks open. Eliminate mollusks from fluid (dispose of unopened ones).
  5. Split soup between bowls. Top with mollusks in shells and remaining bacon. Sprinkle with chives. Delightful with saltines.
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