Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 red bell peppers, roasted, peeled, and chopped
- 2 cans (6.5 ounces each) chopped clams, drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
- Roasting pan or baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the red bell peppers on a roasting pan or baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let cool.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the heavy cream, roasted red peppers, clams, and thyme to the pot. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes 4 servings
Nutritional information:
Calories: 325
Fat: 25g
Carbohydrates: 16g
Protein: 10g
Sodium: 700mg
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or clam juice.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of dried thyme, you can use fresh thyme or other herbs such as rosemary or oregano.
Variations:
- Add diced potatoes or corn to the chowder for extra texture and flavor.
- Use smoked clams or smoked salmon instead of regular clams for a smoky flavor.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
Tips and tricks:
- To make the roasted red peppers, you can also broil them in the oven or char them over an open flame on a gas stove.
- Make sure to drain the clams well before adding them to the chowder to prevent excess liquid.
- If the chowder is too thick, you can thin it out with more chicken broth or cream.
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 individual bowls and garnish with chopped fresh parsley and a drizzle of olive oil.
Garnishes:
Chopped fresh parsley, crumbled bacon, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Crusty bread, oyster crackers, or a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a Caesar salad.
Troubleshooting advice:
- If the chowder is too thin, you can thicken it by whisking in a slurry of cornstarch and water.
- If the chowder is too salty, you can add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure to cook the clams thoroughly to prevent foodborne illness.
- Store leftover chowder in the refrigerator and consume within 3 days.
Food history:
Clam chowder is a traditional New England dish that dates back to the 18th century. It was originally made with salt pork, potatoes, and onions, and later evolved to include clams and cream.
Flavor profiles:
Creamy, savory, slightly sweet, with a hint of smokiness from the roasted red peppers.
Serving suggestions:
Serve the chowder as a main course for lunch or dinner, or as a starter for a seafood feast.
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