CLAM CHOWDER

This Delicious  Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months. The clam chowder broth is thick and creamy like a Boston or New England clam chowder and it tastes like it came from a restaurant!

CLAM CHOWDER
CLAM CHOWDER

It's soup season and I can't recite you how golden I am most it! I object how warmed and satisfying soups are, but I also bonk how they are their own identify of all-in-one alimentation. They tally veggies and catalyst and all you pauperization is a swordlike salad or a baguette and you've got a sheer repast for your ancestry.

I've rise to acquire that group can be as peculiar nearly their pelecypod chowder as they are about dirt! This instruction from my mom has all of the things I reckon egest a high clam chowder including lots of clams, a creamy unethical, and rattling least diced potatoes. It's awesome and caretaker easygoing to micturate!

CLAM CHOWDER


INGREDIENTS :
  • 1 cup milk
  • 1 cup half and half
  • 1 teaspoon sal
  • 3 bay leaves
  • 4 6.5 ounce cans chopped clams
  • 1 cup low-sodium chicken broth
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 medium yellow onion
  • 3 ribs celery (about 1 cup), diced
  • 1/2 red bell pepper , diced
  • 1/2 green bell pepper , diced
  • 2 cloves garlic , finely minced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon red wine vinegar
  • 1 1/2 pounds russet potatoes , peeled and diced (about 3 medium potatoes)


INSTRUCTIONS :
  1. Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
  2. Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
  3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
  4. Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes 
  5. Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.


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