Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of potatoes, peeled and diced
- 2 cups of chicken or vegetable broth
- 2 cups of canned clams, drained and chopped
- 2 cups of milk
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the chopped clams, milk, dried thyme, salt, and pepper to the pot. Simmer for another 5 minutes.
5. In a separate small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
6. Add the butter and flour mixture to the pot and stir until the chowder thickens, about 5 minutes.
7. Serve the clam and bacon chowder hot, garnished with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 900mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 5g
Protein: 22g
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or ham.
- Instead of canned clams, you can use fresh clams or shrimp.
- Instead of all-purpose flour, you can use cornstarch or arrowroot powder.
Variations:
- Add chopped celery and carrots for extra flavor and nutrition.
- Use half-and-half or heavy cream instead of milk for a richer chowder.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful not to overcook the clams, or they will become tough and rubbery.
- To make the chowder thicker, use more flour and butter.
- To make the chowder thinner, use less flour and butter or add more milk or broth.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in a bread bowl or a soup tureen for a rustic presentation.
Garnishes:
Garnish the chowder with chopped fresh parsley, chives, or scallions.
Pairings:
Serve the chowder with crusty bread or oyster crackers.
Suggested side dishes:
Serve the chowder with a side salad or roasted vegetables.
Troubleshooting advice:
- If the chowder is too thin, add more flour and butter or simmer it longer to reduce the liquid.
- If the chowder is too thick, add more milk or broth to thin it out.
Food safety advice:
- Make sure to cook the chowder to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a traditional New England dish that dates back to the 18th century. It was originally made with fish, but over time, other ingredients like clams and potatoes were added.
Flavor profiles:
This clam and bacon chowder is creamy, savory, and slightly smoky.
Serving suggestions:
Serve the chowder as a main course for lunch or dinner.
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