Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, clam chowder made with real chicken stock. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley. What is clam chowder made of? The basic ingredients in this Clam chowder include: clams, chicken broth, potatoes, butter, onions, celery, bell peppers Start by draining the clams and adding the juice from the clams to a large stock pot.
Clam Chowder Made With Real Chicken Stock is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Clam Chowder Made With Real Chicken Stock is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook clam chowder made with real chicken stock using 12 ingredients and 8 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Clam Chowder Made With Real Chicken Stock:
- Make ready 200 grams Clams (de-sanded)
- Make ready 2 Potatoes (small)
- Get 1 Onion ( small )
- Make ready 1 Sliced bacon
- Prepare 2 tsp Plain flour
- Make ready 1 Bay leaf
- Take 300 ml Chicken stock
- Take 200 ml Milk
- Make ready 100 ml White wine
- Prepare 1 tbsp Olive oil
- Make ready 1 dash Salt
- Make ready 1 pinch Black pepper
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. This was the first time I've ever made clam chowder and it turned out to be so flavorful 😋 and the recipe was so easy to follow it's almost impossible to mess. This chicken salad is ultra creamy, and the sauce has real pickle juice stirred right on in.
Instructions
Instructions to make Clam Chowder Made With Real Chicken Stock:
- Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly.
- Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent.
- Add the diced potatoes and sauté until they're coated with oil. Turn off the heat and sprinkle in the flour. Heat the pan again and sauté until it's no longer floury.
- Transfer the Step 3 mixture to a small pan. Add 1 1/2 cups of chicken stock and the bay leaf. When it comes to a boil cover the pan, turn the heat down to low and simmer for 15 minutes.
- Heat the frying pan again and put in some oilve oil. Add the clams and sauté briefly, then add the white wine. Cook over high heat until the clam shells open up.
- When the Step 4 soup is cooked, add the liquid from Step 5 (don't add the clams yet) and milk. Taste, and adjust the seasoning with salt and black pepper.
- Take the meat out of the clams, chop roughly in half and add to the pan.
- Warm up the soup but don't let it boil. Ladle into serving bowls or plates, and sprinkle on some black pepper to serve. You can sprinkle on some chopped parsley, too, of course.
Chunks of rotisserie chicken, diced crisp dill pickle pieces, and a mild garlicky tang from freshly sliced green onions, this is Dill Pickle Chicken Salad makes the. This slow cooker clam chowder is made with minced clams, bacon, onion, milk, and potatoes. We use bottled clam juice as the cooking liquid, but water or chicken stock may be used instead. If you use salted or low-sodium chicken broth, go easy on the salt, taste halfway and once the chowder is. Hi Kathy, Yes, you can make this using real clams.
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