| Recipe Clam Chowder | Recipe Clam Chowder Ingredients:- 1 tablespoon Butter
- 1/2 Onion - minced
- 3 tablespoons Dry Vermouth
- 1 can Clams in juice
- 1 cup Heavy Cream
- Salt and White Pepper
- Sugar
- 1 can Cream of Potato Soup
- 1/2 teaspoon Truffle Oil - optional
- Sourdough Bread Bowls - for serving
- Parsley Leaves chopped - for garnish
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Time: 40 min
Serves: 3
| Recipe Clam Chowder Instructions:In a medium saucepan over medium heat, melt the butter.
Add onions and sauté until tender, about 3 to 5 minutes. Do not allow the onions to brown at all.
Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes.
Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste.
Add potato soup and bring to a simmer. Add clams and cook just until clams are warm.
Taste for seasoning, and add truffle oil, if using.
Serve in sourdough bowl. Top with chopped parsley.
| Recipe Clam Chowder Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Recipe Clam Chowder Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
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Seafood Recipes Index
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