Clam Chowder Made With Real Chicken Stock
Clam Chowder Made With Real Chicken Stock

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, clam chowder made with real chicken stock. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Clam Chowder Made With Real Chicken Stock is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Clam Chowder Made With Real Chicken Stock is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have clam chowder made with real chicken stock using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Clam Chowder Made With Real Chicken Stock:
  1. Take 200 grams Clams (de-sanded)
  2. Get 2 Potatoes (small)
  3. Make ready 1 Onion ( small )
  4. Make ready 1 Sliced bacon
  5. Take 2 tsp Plain flour
  6. Make ready 1 Bay leaf
  7. Prepare 300 ml Chicken stock
  8. Prepare 200 ml Milk
  9. Prepare 100 ml White wine
  10. Take 1 tbsp Olive oil
  11. Prepare 1 dash Salt
  12. Take 1 pinch Black pepper
Instructions to make Clam Chowder Made With Real Chicken Stock:
  1. Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly.
  2. Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Take the meat out of the clams, chop roughly in half and add to the pan.
  8. 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.

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