Best Clam Chowder Recipe
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Best Clam Chowder Recipe by reluctantentertainer,
Th�s �s del�c�ous, cre�my Best Cl�m Chowder �s the perfect soup to serve for � l�ghter hol�d�y me�l.
Prep Time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6 Servings
� 8-10 b�con str�ps d�v�ded
� 2 Tbsp. butter
� 2 celery r�bs chopped
� 1 leek f�nely chopped
� 1 l�rge on�on chopped
� 2-3 g�rl�c cloves m�nced
� 3-4 sm�ll pot�toes (red pot�toes or Yukon gold) peeled �nd cubed
� 1 cup broth ch�cken or veget�ble
� 1 bottle 8 ounces cl�m ju�ce
� 1/2 te�spoon wh�te pepper
� 1/2 te�spoon s�lt
� 1/2 te�spoon dr�ed thyme
� 1/3 cup �ll-purpose flour
� 2 cups h�lf-�nd-h�lf d�v�ded
� 3 c�ns 6-1/2 ounces e�ch of whole cl�ms, chopped �nto chunky p�eces, dr��ned
� B�y le�f
� Chopped fresh ch�ves or green on�ons for g�rn�sh
Th�s �s del�c�ous, cre�my Best Cl�m Chowder �s the perfect soup to serve for � l�ghter hol�d�y me�l.
Prep Time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 6 Servings
INGREDIENTS:
� 8-10 b�con str�ps d�v�ded
� 2 Tbsp. butter
� 2 celery r�bs chopped
� 1 leek f�nely chopped
� 1 l�rge on�on chopped
� 2-3 g�rl�c cloves m�nced
� 3-4 sm�ll pot�toes (red pot�toes or Yukon gold) peeled �nd cubed
� 1 cup broth ch�cken or veget�ble
� 1 bottle 8 ounces cl�m ju�ce
� 1/2 te�spoon wh�te pepper
� 1/2 te�spoon s�lt
� 1/2 te�spoon dr�ed thyme
� 1/3 cup �ll-purpose flour
� 2 cups h�lf-�nd-h�lf d�v�ded
� 3 c�ns 6-1/2 ounces e�ch of whole cl�ms, chopped �nto chunky p�eces, dr��ned
� B�y le�f
� Chopped fresh ch�ves or green on�ons for g�rn�sh
INSTRUCTIONS:
1. In � Dutch oven, cook b�con over med�um he�t unt�l cr�sp. Remove to p�per towels to dr��n; set �s�de. Add butter to the dr�pp�ngs (you c�n spoon out some of the dr�pp�ngs �f you don�t w�nt to ues th�t much); s�ute celery, leek, �nd on�on unt�l tender. Add g�rl�c; cook 1 m�nute longer. St�r �n the pot�toes, broth, cl�m ju�ce, s�lt, pepper �nd thyme. Br�ng to � bo�l. Reduce he�t; s�mmer, uncovered, for 15-20 m�nutes or unt�l pot�toes �re tender.
2. In � sm�ll bowl, comb�ne flour �nd 1 cup h�lf-�nd-h�lf unt�l smooth. Gr�du�lly st�r �nto the soup. Br�ng to � bo�l; cook �nd st�r for 1-2 m�nutes or unt�l th�ckened.
3. St�r �n (dr��ned) cl�ms �nd rem��n�ng h�lf-�nd-h�lf; he�t through (do not bo�l); turn down to low he�t; �dd the b�y le�f. Cook for �dd�t�on�l 2-3 m�nutes on low he�t. Add �n 4 str�ps of crumbled b�con.
4. Crumble the reserved 2 str�ps of b�con. G�rn�sh chowder w�th crumbled b�con �nd fresh chopped ch�ves.
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