Ingredientes para Clam It Up Chowder
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Cómo preparar Clam It Up Chowder
- Drain the clams, reserving the liquid. Set aside.
- Spread the clams on a cutting board. Remove and discard any questionable pieces. Set clams aside.
- In a medium saucepan, combine the reserved clam liquid and bottled clam juice. Add the diced potatoes.
- Add 1-2 tablespoons of water, if needed, to barely cover the potatoes.
- Bring to a gentle boil and cook for 5-6 minutes, or until potatoes are tender.
- Set the cooked potatoes aside with the liquid; do not drain.
- In a heavy stockpot or Dutch oven, sauté the chopped onion and celery in bacon fat (or olive oil) over medium-high heat for 2-3 minutes until softened.
- Add butter and melt completely.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until bubbly and lightly browned (roux).
- Gradually whisk in the half-and-half, ensuring a smooth consistency.
- Cook, stirring frequently, until the sauce is bubbly and thickened.
- Add the cooked potatoes (with their liquid), and the prepared clams to the pot.
- Heat through gently for about 5 minutes, stirring occasionally.
- Season generously with salt and pepper to taste.
- Serve hot and enjoy your delicious Clam It Up Chowder!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
107g
Carbs
11g
