Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, clam chowder. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams.
Clam Chowder is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Clam Chowder is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have clam chowder using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Clam Chowder:
- Prepare 4 cans minced clams
- Make ready 6 strips bacon
- Get 1.5 C minced onions
- Make ready 1 C diced celery
- Take 1 C diced carrots
- Prepare 3 medium diced red potatoes
- Take 1 Knorr concentrated chicken stock
- Take 1.5 C chicken stock
- Take 2 C heavy cream
- Take 2 bay leaves
- Make ready 1 tsp black pepper
- Take 1 tsp thyme
- Make ready 1/3 C flour
Traditionally, chowder is made with salt pork, onions, potatoes, milk or cream, butter, and fish like cod or haddock, or clams. Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams! Soup season has come and gone, but a bowl of clam chowder can. The early New England clam chowders were usually made with fish and it wasn't until the last hundred years or so that the clam, and other shellfish, took over the starring role.
Steps to make Clam Chowder:
- Drain clam juice into a separate container and set both juice and meat aside.
- Cut bacon into small pieces and cook over medium heat in a 6 qt dutch oven. Once bacon begins to get slightly crispy, add onion.
- Saute onion for 5 minutes or until translucent. Add celery, carrots, and 1 small container of Knorr concentrated chicken stock. Mix well and saute for 5 minutes.
- Add flour and saute for another 5 minutes while stirring constantly to avoid clumps.
- Stir in liquid chicken stock, clam juice from cans, potatoes, pepper, thyme, and bay leaves. Bring to a boil. Lower heat, cover, and simmer for approximately 20 minutes or until potatoes are tender.
- Remove bay leaves and stir in heavy cream. Bring to boil, then lower heat. Simmer on low for 15 minutes.
- Stir in minced clam.
- Serve and enjoy!
Soup season has come and gone, but a bowl of clam chowder can. The early New England clam chowders were usually made with fish and it wasn't until the last hundred years or so that the clam, and other shellfish, took over the starring role. The flavor of a clam chowder should be delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion that have all but dissolved into. Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those.
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