Clam Chowder: Difference between revisions
From McGough's Recipes
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[[File:Clam Chowder2.jpg| | [[File:Clam Chowder2.jpg|580px|right]] | ||
Prep | |||
=== '''Ingredients''' === | {| class="wikitable" | ||
*4 slices bacon, cut into 1/2 " pieces | !Prep | ||
*2 tbsp. butter | !Cook | ||
*1 onion, chopped | !Total | ||
*2 stalks celery, chopped | !Servings | ||
*3 cloves garlic | |- | ||
|30 Min | |||
|25 Min | |||
|1 Hr | |||
|4 | |||
|} | |||
==='''Ingredients'''=== | |||
* 4 slices bacon, cut into 1/2 " pieces | |||
* 2 tbsp. butter | |||
* 1 onion, chopped | |||
* 2 stalks celery, chopped | |||
* 3 cloves garlic | |||
*1/4 c. all-purpose flour | *1/4 c. all-purpose flour | ||
*2 russet potatoes | * 2 russet potatoes | ||
*1 8-oz. bottle clam juice | * 1 8-oz. bottle clam juice | ||
*1 c. half-and-half | * 1 c. half-and-half | ||
*1 c. vegetable broth | * 1 c. vegetable broth | ||
*1 bay leaf | * 1 bay leaf | ||
*3 sprigs thyme | * 3 sprigs thyme | ||
*2 6.5-oz. cans chopped clams | * 2 6.5-oz. cans chopped clams | ||
*oyster crackers, for serving | *oyster crackers, for serving | ||
*3 tbsp. finely chopped chives | * 3 tbsp. finely chopped chives | ||
=== '''Directions''' === | ==='''Directions'''=== | ||
#In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. | #In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. | ||
#Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute. | #Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute. | ||
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[https://www.delish.com/cooking/recipe-ideas/recipes/a54466/easy-new-england-clam-chowder-recipe/ Link to recipe] | [https://www.delish.com/cooking/recipe-ideas/recipes/a54466/easy-new-england-clam-chowder-recipe/ Link to recipe] | ||
[[category:recipe]][[category:soup]] | [[category:recipe]] | ||
[[category:soup]] |
Latest revision as of 16:06, 30 January 2023
Prep | Cook | Total | Servings |
---|---|---|---|
30 Min | 25 Min | 1 Hr | 4 |
Ingredients
- 4 slices bacon, cut into 1/2 " pieces
- 2 tbsp. butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic
- 1/4 c. all-purpose flour
- 2 russet potatoes
- 1 8-oz. bottle clam juice
- 1 c. half-and-half
- 1 c. vegetable broth
- 1 bay leaf
- 3 sprigs thyme
- 2 6.5-oz. cans chopped clams
- oyster crackers, for serving
- 3 tbsp. finely chopped chives
Directions
- In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot.
- Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute.
- Add the clam juice, vegetable broth, and half-and-half, whisking constantly until combined. Stir in the potatoes and bring mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
- Add clams and cook until heated through, about 2 minutes. Season chowder with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency.
- Garnish with bacon and chives and serve immediately.