HAVENT TRIED
1. Rinse and scrub clams.
2. Add clams to a large Dutch oven or stock pot. Cover with filtered water.Bring to a boil. Steam until clams just barely open, about 3 to 5 minutes.
3. Using tongs or slotted spoon, transfer clams to large bowl to coolslightly.
4. Remove clams from shells by opening clams with a paring knife whileholding over a bowl to catch juices. Sever the muscle from under the clamand remove it from the shell. Add the clams to the bowl with the clam
5. juice. Discard the shells.
6. Coarsely chop clams and put back in the bowl. Set aside.
7. Rinse and dry the Dutch oven or stockpot. Fry the bacon slices overmedium-high heatuntil crispy. Set bacon aside to drain on paper towel. Leavethe bacon grease in the pot.
8. Chop the onion.
9. Peel and dice the potatoes.
10. Add the onions to the pot and fry in the bacon fat until the onions aresoft.
11. Add the flour and stir until well incorporated. Add the potatoes.
12. Lower heat to medium. Add the stock. Simmer until potatoes are al dente.
13. Crumble up the bacon and add to the pot. Add the clams and cream. Saltand pepper to taste.
14. Serve the chowder with buttered bread. Ideally, the bread should be warmfrom the oven. ? if store-bought, just stick it in a 350 degree oven for5-10 minutes.
Recipe Author: cheeseslave
Author Note: If you don?t have access to fresh clams, you can use freshoysters instead, or use canned clams. Any stock will due (i.e. chicken,beef, fish, or lobster). When I make Clam Chowder I often use lobster stockbecause I made some and froze it.
Author Note: This clam chowder came out a beige colour, most likely due tothe use of bacon fat and lobster stock. White colored chowders are made withwater (the ?broth?) from cooking the mussels. But I opted for a morenutrient-dense version, using bone broth.
Author Note: My husband remarked that this recipe did not taste as ?clammy?as what he was used to. This is most likely because I used fresh clams asapposed to the canned clams or clam juice. I liked the more subtle taste ofclams. If you do want more of a clammy taste, then I suggest you follow therecipe and then add some canned clam juice.
Author Note: When I first made this soup, Kate showed initial disgust andrefused to eat it, but by the end of the night she finished off nearly anentire bow and said, ?Yummy soup, Mommy!?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: -1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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