How To make New England Clam Chowder Iv
3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves
1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp. 3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole. 4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside. 5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally. 7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.
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How to Make New England Clam Chowder - Easy!
Ingredients:
4 6.5oz. cans of minced clams (also, reserve the juice to add to the soup - 2 cups)
1 8oz. bottle of clam juice (1 cup)
3 strips of bacon, minced
1 medium onion, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
1 bay leaf
1 teaspoon of thyme leaves, chopped
3 medium potatoes, peeled and diced
2 cups half & half
1 cup heavy cream
salt and pepper to taste
optional: dash of worcestershire sauce or tabasco
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New England Clam Chowder
In today’s episode of #HammesFoodieFriday, we make homemade New England Clam Chowder.
Here is the recipe ⤵️
Ingredients
▢ 3 6.5 oz. cans chopped/minced clams in clam juice
▢ 8 ounces clam juice
▢ 6 thick center-cut bacon strips chopped
▢ 1 tablespoon butter
▢ 2 stalks celery finely chopped
▢ 1 large onion chopped
▢ 1 ¼ pounds russet potatoes peeled and diced into ¼-½” cubes, approx. 3 ½ cups
▢ 3-5 garlic cloves minced
▢ ¼ teaspoon red pepper flakes optional
▢ ⅓ cup all-purpose flour
▢ 2 cups low sodium chicken broth
▢ 2 teaspoons chicken bouillon
▢ 2 bay leaves
▢ ½ teaspoon each dried parsley dried oregano, salt
▢ ¼ teaspoon each dried thyme pepper
▢ 1 cup heavy cream
Garnishes (Optional)
▢ Oyster crackers
▢ Fresh parsley
Instructions
1. Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
2. In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
3. Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
4. Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
** Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.
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Знаменитый американский суп из моллюсков ???? Клем чаудер ⭐ Clam сhowder ⭐
Клэм чаудер – это густой крем-суп из моллюсков, других морепродуктов или рыбы, который готовится чаще всего с добавлением молока или сливок.
Это невероятно популярное в Америке блюдо, возникшее в Новой Англии еще в XVI веке
Слово “clam” обозначает любых двухстворчатых моллюсков, которые пригодны в пищу, кроме мидий и устриц.
А “сhowder” переводится как похлёбка.
То есть клэм чаудер — похлёбка с моллюсками.
ИНГРЕДИЕНТЫ
_____________
1,5 кг ракушек вонголе в створках
200 г очищенных рапанов
200 г филе трески
200 г. бекона
300 г. картофеля
2 луковицы
3 стебля сельдерея
3 зубчика чеснока
1 морковь (желтая) – не обязательно
2 стакан 10% сливок или молоко
2 ст.л. муки
50 грамм сливочного масла
Пучок укропа
Тимьян
3 лавровых листа
2 ст. л. вустерширского соуса
150 мл. белого сухого вина
Соль, Перец
Круглый белый хлеб, жареный бекон и зеленый лук для подачи
#clamchowder #клэмчаудер #суп
00:00 – История блюда
02:31 – Ингредиенты
04:56 – Готовим сок из моллюсков
07:45 – Подготовка овощей и бекона
10:11 – Варим суп
11:36 – Готовим загуститель “ру”
12:28 – Подача
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Award-winning host Chef Ming Tsai brings his hit show Simply Ming to Scituate to prepare fresh clams provided by Mullaney's Harborside Fish Market in Scituate, MA.
Dusit Thani on proper American clam chowder
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