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Creole Clam Chowder
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Creole Clam Chowder

55 Min.Für 6Nutri-Score C€€
von @cookingwithmrcooper15 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • bacon (chopped)Fleisch150 g
  • andouille sausage (diced)Fleisch300 g
  • butterMilchprodukte30 g
  • onion (diced)Obst & Gemüse1 Stück
  • bell pepper (diced)Obst & Gemüse1 Stück
  • celery (diced)Obst & Gemüse3 Stücke
  • garlic (minced)Obst & Gemüse4 Stücke
  • Creole seasoningGewürze2 g
  • dried thymeGewürze2 g
  • black pepper (ground)Gewürze1 g
  • cayenne pepperGewürze1 g
  • tomato pasteVorräte30 g
  • flourGetreide30 g
  • clam juiceFisch240 ml
  • canned clams (with liquid reserved)Fisch280 g
  • chicken brothVorräte480 ml
  • potato (peeled and cubed)Obst & Gemüse500 g
  • bay leafGewürze1 Stück
  • heavy creamMilchprodukte240 ml
  • milkMilchprodukte240 ml
  • Worcestershire sauceVorräte15 ml
  • Crystal hot sauceVorräte15 ml
  • green onion (sliced)Obst & Gemüse3 Stücke
  • French bread (for serving)Backwaren1 Stück

pro Portion

Nährwerte

275kcal

Kohlenhydrate
20 g
Eiweiß
13 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bräter
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Crisp the bacon

    • Add the chopped bacon to a Dutch oven and cook until crispy.
    • Remove the bacon and set aside.
    Schritt 1

  2. Brown the andouille

    • Dice the andouille sausage and cook in the bacon fat until crispy.
    • Set aside.
    Schritt 2

  3. Sauté the Trinity

    • Leave the fat in the pot and add the butter.
    • Sauté the onion, bell pepper and celery.
    • Add the minced garlic and cook until fragrant.
    Schritt 3

  4. Season and toast the spices

    • Season with Creole seasoning, dried thyme, black pepper and cayenne pepper.
    • Toast for 30 seconds.
    Schritt 4

  5. Add tomato paste and flour

    • Add the tomato paste and cook until deep red.
    • Stir in the flour and cook for a few minutes.
    Schritt 5

  6. Add the liquids

    • Add the clam juice, the reserved clam liquid and the chicken broth.
    • Bring to a simmer.
    Schritt 6

  7. Simmer the potatoes

    • Add the potatoes and the bay leaf.
    • Simmer until the potatoes are fork tender.
    Schritt 7

  8. Add the cream and sausage

    • Turn the heat to low and stir in the heavy cream and milk.
    • Add back the andouille sausage and the Worcestershire sauce.
    Schritt 8

  9. Finish with the clams

    • Turn off the heat and stir in the clams and more Creole seasoning.
    • Let them warm for a few minutes and remove the bay leaf.
    • Finish with the Crystal hot sauce.
    Schritt 9

  10. Serve

    • Top with the crumbled bacon and green onion.
    • Serve with French bread or oyster crackers.
    Schritt 10
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