| Recipe for Clam Chowder Soup | Recipe for Clam Chowder Soup Ingredients:- 1 cup Water
- 18 Large Littleneck Clams - scrubbed
- 3 slices Bacon - chopped
- 1 Medium Onion - chopped
- 1 tablespoon All-Purpose Flour
- 1/4 teaspoon Ground Black Pepper
- 3 Medium All-Purpose Potatoes - peeled, chopped
- 2 cups Half-and-Half
- 1 cups Milk
- Salt - to taste
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Time: 45 min
Cups: 6
| Recipe for Clam Chowder Soup Instructions:In a 6-quart pot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes.
Transfer clams to a bowl as they open. Discard any clams that have not opened.
When cool, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.
In same clean pot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes.
Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed.
| Recipe for Clam Chowder Soup 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 for Clam Chowder Soup 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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