Ingredientes para All Clammed Up Clam Chowder
- 6 slices bacon
- 1 large onion, chopped
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (6 1/2 ounce) cans chopped clams, drained
- liquid from 2 (6 1/2 ounce) cans chopped clams and 1 (8 ounce) bottle clam juice
- 1/2 cup dry milk powder
- 1 cup water
- 2 cups diced potatoes
- Parsley
- 1 1/2 cups whole milk
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Como fazer All Clammed Up Clam Chowder
- Dice bacon and cook in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon, drain on paper towels, and crumble. Set aside.
- Add chopped onion to the bacon grease in the pot and cook until softened and translucent, about 5 minutes.
- Stir in flour, salt, and pepper. Cook for 1 minute, stirring constantly.
- Reduce heat to very low.
- Drain clams, reserving the liquid. Add clam liquid and 1 cup of water to the pot.
- Add diced potatoes to the pot and cook until tender, about 10-12 minutes.
- Stir in dry milk powder until smooth.
- Bring to a gentle boil, stirring constantly until the chowder thickens slightly (about 2-3 minutes).
- Stir in the cooked clams and crumbled bacon.
- Heat for another 5 minutes to allow flavors to meld.
- Serve hot. Garnish with extra bacon bits if desired. Enjoy with biscuits and strawberry jam!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
17g
Carbs
11g
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Bacon 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Pork Potatoes Seafood Vegetables American Easy Heirloom Historical Holiday Event Chowders Stove Top Dietary One Dish Meal Comfort Food Northeastern United States Meat Shellfish Clams Taste Mood Equipment
