Clam Chowder Recipe π²
Overview:
Prepare to indulge in a delightful bowl of homemade Clam Chowder with this recipe from lovewithrecipes.com. Perfect for large groups or cozy weeknight dinners, this dish promises a burst of flavors in every spoonful. With a total cooking time of 1 hour and 45 minutes, including 1 hour of prep time, you’ll be savoring this delectable chowder in no time!
- Servings: 100
- Total Time: 1 hour 45 minutes
- Calories: 616.8 per serving
- Fat Content: 44.7g
- Saturated Fat Content: 25.4g
- Cholesterol Content: 153.4mg
- Sodium Content: 849.8mg
- Carbohydrate Content: 41.2g
- Fiber Content: 1.8g
- Sugar Content: 1g
- Protein Content: 12.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Clams |
| 4 | Onions |
| 2 | Celery Stalks |
| 3 | Bacon Strips |
| 4 | Shallots |
| 4 | Garlic Cloves |
| 1/2 | Teaspoon Thyme |
| 6 | Bay Leaves |
| – | Salt |
| – | White Pepper |
| – | Worcestershire Sauce |
| – | Tabasco Sauce |
| 5 | Potatoes |
| 4 | Cups White Wine |
| 1/2 | Cup Margarine |
| 8 | Cups Clam Broth |
| 2 | Cups Half-and-Half |
| 2 | Cups Heavy Cream |
| 2 | Tablespoons All-Purpose Flour |
Instructions:
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Render Bacon: Start by rendering the bacon in a large pot over medium heat until it turns crispy and releases its flavorful fat.
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Saute Vegetables: Add the diced onions, chopped celery, minced shallots, and crushed garlic to the pot. Saute these aromatic vegetables until they turn translucent and fragrant.
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Add Potatoes and Thyme: Incorporate the diced potatoes and sprinkle in the thyme for added aroma. Add the margarine to the pot and let it melt, coating the vegetables evenly.
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Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. This step adds a depth of flavor to the chowder.
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Make Roux: Sprinkle the flour over the mixture and stir continuously to create a roux. Cook the roux for about 5 minutes, ensuring it doesn’t burn and constantly moving it around the pot.
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Incorporate Stock: Gradually add the clam broth to the pot in three parts, stirring well after each addition. This helps to thoroughly incorporate the broth into the roux, creating a smooth base for the chowder.
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Add Creamy Goodness: Pour in the half-and-half and heavy cream, stirring gently to combine. Season the chowder with Worcestershire sauce and Tabasco to taste, adding a touch of heat and depth of flavor.
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Simmer and Season: Allow the chowder to simmer gently, allowing the flavors to meld together. Taste and adjust the seasonings if needed, adding more salt, pepper, or hot sauce according to your preference.
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Final Touch: Finally, add the drained clams to the pot and cook for an additional 5 minutes, allowing them to heat through while maintaining their tender texture.
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Serve and Enjoy: Ladle the piping hot Clam Chowder into bowls and garnish with fresh parsley or a sprinkle of paprika for a pop of color. Serve alongside crusty bread or oyster crackers for a complete and satisfying meal.
Tips:
- For a thicker chowder, mash some of the cooked potatoes against the side of the pot to release their starch, naturally thickening the soup.
- To make this recipe low-protein friendly, consider using low-protein margarine and adjusting the seasoning to taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.
With its creamy texture, rich flavor, and hearty ingredients, this Clam Chowder recipe is sure to become a family favorite for gatherings and weeknight dinners alike. Enjoy the comforting warmth and irresistible taste of homemade chowder with each spoonful! π₯£π
