Easiest Way to Make Perfect Clam Chowder Made With Real Chicken Stock

Clam Chowder Made With Real Chicken Stock. Great recipe for Clam Chowder Made With Real Chicken Stock. I kind of made this up as I was making several potage soups using chicken stock as the base. -If you cook clams for too long they'll become tough, so just add them at the very end. -Seefor the chicken stock (the cooking liquid from. The difference between New England clam chowder and Manhattan clam chowder is that Manhattan chowder is a red, tomato based chowder with clams, and vegetables.

A good start for chowder base. I use salt pork rather than bacon. I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. You can cook Clam Chowder Made With Real Chicken Stock using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Clam Chowder Made With Real Chicken Stock

1. It's of Clams (de-sanded).
2. You need of Potatoes (small).
3. It's of Onion ( small ).
4. Prepare of Sliced bacon.
5. It's of Plain flour.
6. Prepare of Bay leaf.
7. You need of Chicken stock.
8. It's of Milk.
9. Prepare of White wine.
10. You need of Olive oil.
11. Prepare of Salt.
12. Prepare of Black pepper.

A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Heat a large stockpot or Dutch oven over medium high heat. The basic ingredients in this Clam chowder include canned clams, chicken broth, potatoes, butter, onions, celery, bell peppers, garlic, flour, milk, red wine vinegar, salt, and pepper.

Clam Chowder Made With Real Chicken Stock instructions

1. Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly..
2. Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent..
3. Add the diced potatoes and sauté until they're coated with oil. Turn off the heat and sprinkle in the flour. Heat the pan again and sauté until it's no longer floury..
4. Transfer the Step 3 mixture to a small pan. Add 1 1/2 cups of chicken stock and the bay leaf. When it comes to a boil cover the pan, turn the heat down to low and simmer for 15 minutes..
5. Heat the frying pan again and put in some oilve oil. Add the clams and sauté briefly, then add the white wine. Cook over high heat until the clam shells open up..
6. When the Step 4 soup is cooked, add the liquid from Step 5 (don't add the clams yet) and milk. Taste, and adjust the seasoning with salt and black pepper..
7. Take the meat out of the clams, chop roughly in half and add to the pan..
8. Warm up the soup but don't let it boil. Ladle into serving bowls or plates, and sprinkle on some black pepper to serve. You can sprinkle on some chopped parsley, too, of course..

Start by draining the clams and adding the juice from the clams to a large stock pot. In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, and thyme sprigs. Most basic recipes for clam chowder call for rendering down some form of salted pork (bacon or salt pork usually), sweating onions and celery in the rendered fat, a touch of flour, followed by milk, potatoes, chopped, and occasionally bottled clam juice. Clam Chowder Tips What is New England clam chowder?