Easiest Way to Prepare Award-winning Clam Chowder Made With Real Chicken Stock

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Perfect Clam Chowder Made With Real Chicken Stock. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Clam Chowder Made With Real Chicken Stock, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Clam Chowder Made With Real Chicken Stock delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Clam Chowder Made With Real Chicken Stock is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Clam Chowder Made With Real Chicken Stock using 12 ingredients and 8 steps. Here is how you can achieve it.

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 boiling chicken). Recipe by Sabao

Ingredients and spices that need to be Get to make Clam Chowder Made With Real Chicken Stock:

1. 200 grams Clams (de-sanded)
2. 2 Potatoes (small)
3. 1 Onion ( small )
4. 1 Sliced bacon
5. 2 tsp Plain flour
6. 1 Bay leaf
7. 300 ml Chicken stock
8. 200 ml Milk
9. 100 ml White wine
10. 1 tbsp Olive oil
11. 1 dash Salt
12. 1 pinch Black pepper

Steps to make to make Clam Chowder Made With Real Chicken Stock

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.

While this is by no means the end all be all guide to cooking quick and easy lunches it's very good food for thought. The stark reality is that will get your own creative juices flowing so you may prepare wonderful lunches for your own family without the need to accomplish too much heavy cooking at the practice.

So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Clam Chowder Made With Real Chicken Stock. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!