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Recipe of Clam Chowder
Dive into the creamy goodness of homemade Clam Chowder, a classic American comfort soup that's perfect for any occasion!
Recipe Summary
Preparation
45 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2
Step 2
Add chopped onions, celery, and garlic to the pot. Cook until they become tender and translucent.
3
Step 3
Stir in diced potatoes, bay leaf, and dried thyme. Cook for a few minutes.
4
Step 4
Sprinkle flour over the vegetables and stir to combine, creating a roux.
5
Step 5
Gradually pour in the reserved clam juice, whole milk, and heavy cream, stirring constantly to avoid lumps.
6
Step 6
Add the drained clams to the pot and bring the mixture to a simmer. Cook until the potatoes are tender.
7
Step 7
Season with salt and black pepper to taste.
8
Step 8
Remove the bay leaf and discard.
9
Step 9
Serve the clam chowder hot, garnished with crispy bacon and chopped fresh parsley.
Tips for this recipe
Here are some useful tips to perfectly prepare Clam Chowder and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Clam Chowder to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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