Clam Chowder Recipe For Your Home Party
Want to try something light, healthy and yummy? Then clam chowder is the dish for you to try out for sure. Easy to prepare, a bowl of clam chowder is undoubtedly a busy man’s best friend as it can be made from all your yesterday’s leftovers successfully.
Though the first origin of clam chowder can be traced back to New England in the 18th century, nowadays there are more than five variants of clam chowders that you will easily find at different restaurants and food joints. Equally delectable and lip smacking delicious, all variants of clam chowder has its unique and innovative essence that easily makes its place in every person’s comfort list. If you have a homely get together and want to add some variation in the menu, a bowl of clam chowder can be a pleasing surprise for your guests. To help you better, here we provide you with the recipe of clam chowder:
Ingredients
Very easy to prepare, clam chowder soup takes approximately 20-30 minutes to be made. First you will need to take a large sauce pan and heat it in low flame. When the pan goes hot, pour in some butter and allow it to melt. Now add the vegetables, potatoes and onions to it and cook till it becomes tender and soft. After the vegetables are cooked properly for 3-4 minutes, pour in the flour and stir well so that it becomes thick granules. Keep stirring continuously so that the flour does not get burnt from below.
After the roux is prepared properly, add chicken stock and mix well so that there’s no lump in the pan. When you are satisfied that the flour granules have blended perfectly with the stock, allow the mixture to boil for several minutes. As the mixture starts to thicken, simmer the flame and add milk. Stir well and let the whole preparation of clam chowder to boil for 20 minutes approximately.
When the clam chowder broth is almost done, add in the clams and cook for 5 minutes again. Mix pepper and salt to the hot soup before taking the sauce pan off the heat. Serve hot with either cracker biscuit or pieces of bread cramps.
Want to try something light, healthy and yummy? Then clam chowder is the dish for you to try out for sure. Easy to prepare, a bowl of clam chowder is undoubtedly a busy man’s best friend as it can be made from all your yesterday’s leftovers successfully.
Though the first origin of clam chowder can be traced back to New England in the 18th century, nowadays there are more than five variants of clam chowders that you will easily find at different restaurants and food joints. Equally delectable and lip smacking delicious, all variants of clam chowder has its unique and innovative essence that easily makes its place in every person’s comfort list. If you have a homely get together and want to add some variation in the menu, a bowl of clam chowder can be a pleasing surprise for your guests. To help you better, here we provide you with the recipe of clam chowder:
Ingredients
- Clams
- Stripped vegetables (of your choice)
- Onion (chopped and sliced)
- Potato (diced properly)
- Flour
- Water
- Chicken stock
- Butter
- Whole milk
- Salt and pepper as per taste
Very easy to prepare, clam chowder soup takes approximately 20-30 minutes to be made. First you will need to take a large sauce pan and heat it in low flame. When the pan goes hot, pour in some butter and allow it to melt. Now add the vegetables, potatoes and onions to it and cook till it becomes tender and soft. After the vegetables are cooked properly for 3-4 minutes, pour in the flour and stir well so that it becomes thick granules. Keep stirring continuously so that the flour does not get burnt from below.
After the roux is prepared properly, add chicken stock and mix well so that there’s no lump in the pan. When you are satisfied that the flour granules have blended perfectly with the stock, allow the mixture to boil for several minutes. As the mixture starts to thicken, simmer the flame and add milk. Stir well and let the whole preparation of clam chowder to boil for 20 minutes approximately.
When the clam chowder broth is almost done, add in the clams and cook for 5 minutes again. Mix pepper and salt to the hot soup before taking the sauce pan off the heat. Serve hot with either cracker biscuit or pieces of bread cramps.