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This homemade clam chowder is creamy yet light and incredibly satisfying. Loaded with tender clams, silky potatoes, and crispy bacon, this New England-style classic is a true treat and easy to make at home.
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Fry bacon until crispy, then sauté carrots, celery, and onion in the bacon grease. → Stir in flour to create a roux, then add chicken broth, clams, and seasonings. → Add potatoes, milk, and cream, then simmer for about 20 minutes until potatoes are tender. → Garnish with crispy bacon and fresh cilantro before serving.
Fry bacon until crispy, then sauté carrots, celery, and onion in the bacon grease. → Stir in flour to create a roux, then add chicken broth, clams, and seasonings. → Add potatoes, milk, and cream, then simmer for about 20 minutes until potatoes are tender. → Garnish with crispy bacon and fresh cilantro before serving.
This homemade clam chowder is creamy yet light and incredibly satisfying. Loaded with tender clams, silky potatoes, and crispy bacon, this New England-style classic is a true treat and easy to make at home.
Prepare the vegetables: finely dice the celery, thinly slice the carrots, and finely dice the onion.
Place a large pot or Dutch oven over medium-high heat. Add 6 slices of bacon cut into 1/2-inch pieces.
Cook the bacon, stirring occasionally, until it's browned and crispy.
Remove the crispy bacon to a paper towel-lined plate. Keep about 3 tablespoons of bacon grease in the pot.
Add the chopped carrots, onion, and celery to the pot. Sauté over medium-high heat for 7-8 minutes, until softened and lightly golden.
If you don't love celery, chop it very finely so it melts into the soup while still adding flavor.
The soup will thicken as it cools. You can thin it with more broth or milk if it becomes too thick.
Fresh cilantro is a unique but delicious garnish that adds a surprising freshness to the chowder.
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