Delicious delectable clam chowder with a lovely taste of vegetables and bacon wrapped in clams. The cream complements the vegetables-clam mixture and enriches the bold flavor. It draws the consumer to eat one spoon after another in delight.
Recipe Ingredients
For this recipe, you will need the following ingredients:
- Bacon – Cut the bacon around 1 inch in length.
- Garlic – the garlic is minced.
- Onion - The onion is chopped.
- Clams – You will need 3-4 canned minced clams. The juice is reserved and is included in the soup. If you use whole clams, you can separate the liquid, then chopped it into small pieces before using it. There are also canned whole baby clams that can be used in the chowder because they are very tiny and is perfect for the chowder.
- Potatoes
- Carrot
- Celery
- Water
- Cream – You can use heavy cream or half and half cream.
- Milk
- Flour - Use all-purpose flour for this recipe.
- Butter
- Vinegar
- Ground black pepper
- Salt if needed
HOW TO MAKE THIS RECIPE
- In a large pan and on medium heat, cook bacon until it starts to turn slightly brown (around 7-10 minutes).
- Remove excess fat from the pan and leave only about 2 tablespoons.
- Sauté onion and garlic together with the bacon until the onion caramelized, about 2 minutes.
- Add the celery, potatoes, carrots, and sauté for about 2 minutes.
- Add the clam liquid and water. Let it simmer until tender, around 15-20 minutes.
- In a separate pan, melt butter and add the flour and whisk for 1 minute. Pour in the cream and milk. Continue to whisk until the flour mixture dissolves.
- Add the flour-cream mixture into the vegetables, let it heat up but do not bring to boil. Season with vinegar, salt, and pepper.
- Add the minced clams and then turn the heat off immediately so that the clams will not harden.
- Serve and enjoy.
Tools Needed
2 large pans/pots
Tip
When you add the clams, turn the heat off immediately. Do not let the clams boil otherwise it will get tough.
How to Store
You can keep the chowder in an airtight container for 3-4 days in the refrigerator.
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Clam Chowder
Delicious delectable clam chowder with a lovely taste of vegetables and bacon wrapped in clams. The cream complements the vegetables-clam mixture and enriches the bold flavor. It draws the consumer to eat one spoon after another in delight.
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Servings: 8 people
Calories: 411kcal
Equipment
- 2 large pans/pots
Ingredients
- 1 package bacon sliced
- 2 cloves garlic minced
- 1 large onion chopped
- 3-4 can minced clams drained, reserve syrup
- 2 pieces potatoes diced
- 2 pieces carrots diced
- 3 pieces stalk celery chopped
- 1 cup water
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- ½ teaspoon vinegar
- ¼ Ground black pepper
- Salt if needed
Instructions
- In a large pan and on medium heat, cook bacon until it starts to turn slightly brown (around 7-10 minutes).
- Remove excess fat from the pan and leave only about 2 tablespoons.
- Sauté onion and garlic together with the bacon until the onion caramelized, about 2 minutes.
- Add the celery, potatoes, carrots, and sauté for about 2 minutes.
- Add the clam liquid and water. Let it simmer until tender, around 15-20 minutes.
- In a separate pan, melt butter and add the flour and whisk for 1 minute. Pour in the cream and milk. Continue to whisk until the flour mixture dissolves.
- Add the flour-cream mixture into the vegetables, let it heat up but do not bring to boil. Season with vinegar, salt and pepper.
- Add the minced clams and then turn the heat off immediately so that the clams will not harden.
- Serve and enjoy.
Notes
When you add the clams, turn the heat off immediately. Do not let the clams boil otherwise it will get tough.
Nutrition
Calories: 411kcal | Carbohydrates: 9g | Protein: 9g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 427mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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