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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