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The Best Damn Clam Chowder Ever

The Best Damn Clam Chowder Ever

Time: 30 mins

Ingredients

  • 5 -6 1/2 ounces chopped clams, liquid reserved
  • 24 ounces bottled clam juice
  • 4 ounces diced prosciutto (or chopped bacon)
  • 1 large yellow onion
  • 2 tablespoons all-purpose flour
  • 3 medium red potatoes, cut into 1/2-inch dice
  • 1 large bay leaf
  • 1/4 teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves
  • salt
  • white pepper, to taste

Directions

  • 1 In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
  • 2 Add the onion and cook until softened.
  • 3 Add the flour and stir until lightly colored, about a minute.
  • 4 Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
  • 5 Add the clams, cream, fresh parsley, salt and white pepper.
  • 6 Bring to a simmer and serve immediately.
  • 7 (You may substitute any type of shellfish, or even fish for the clams in this recipe.).

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