載入中...
ID: c9390385...
This is a delicious, hearty, and creamy clam chowder, perfect for the summer. Made with fresh cherrystone clams, potatoes, sweet corn, and smoky bacon, this recipe creates a flavorful broth from scratch and results in a comforting soup that highlights the best flavors of the season.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Clean clams, boil them until they open, then remove the meat and strain the broth. → In a large pot, cook bacon until crisp, remove it, then sauté onions and celery in the rendered fat. → Stir in flour, then add potatoes, corn, thyme, and the reserved clam broth. Simmer until potatoes are tender. → Add the chopped clams, heavy cream, cooked bacon, and parsley. Season with salt and pepper. → Heat through for 5 minutes and serve hot.
Clean clams, boil them until they open, then remove the meat and strain the broth. → In a large pot, cook bacon until crisp, remove it, then sauté onions and celery in the rendered fat. → Stir in flour, then add potatoes, corn, thyme, and the reserved clam broth. Simmer until potatoes are tender. → Add the chopped clams, heavy cream, cooked bacon, and parsley. Season with salt and pepper. → Heat through for 5 minutes and serve hot.
This is a delicious, hearty, and creamy clam chowder, perfect for the summer. Made with fresh cherrystone clams, potatoes, sweet corn, and smoky bacon, this recipe creates a flavorful broth from scratch and results in a comforting soup that highlights the best flavors of the season.
First, prepare the clams. Soak them in cold water for 30 minutes, drain, scrub each clam shell thoroughly, and then soak them in a fresh bowl of cold water for another 30 minutes to purge any remaining sand.
In a large stockpot, bring about 4 cups of water to a boil.
Add the cleaned clams to the boiling water, cover the pot with a lid, and cook for 7-10 minutes, or until all the clam shells have opened.
Using a slotted spoon, remove the opened clams and place them in a large bowl to cool. Reserve the cooking liquid (clam broth) in the pot.
Strain the clam broth through a fine-mesh sieve lined with paper towels or cheesecloth into a measuring cup or bowl to ensure no sand gets into your chowder. Set the broth aside.
Using fresh cherrystone clams is highly recommended for the best flavor and meaty texture.
Thoroughly cleaning and purging the clams is essential to prevent a sandy chowder.
When straining the clam broth, don't use the very bottom liquid from the pot, as it may contain settled grit.
The thickness of the chowder is a matter of preference. You can adjust the amount of flour or liquid to achieve your desired consistency.
Taste the chowder before adding salt, as the clam broth and bacon are already salty.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...