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Creole Clam Chowder
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Creole Clam Chowder

55 minPara 6Nutri-Score C€€
de @cookingwithmrcooper15 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • bacon (chopped)Carne150 g
  • andouille sausage (diced)Carne300 g
  • butterLácteos30 g
  • onion (diced)Frutas y verduras1 pieza
  • bell pepper (diced)Frutas y verduras1 pieza
  • celery (diced)Frutas y verduras3 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • Creole seasoningEspecias2 g
  • dried thymeEspecias2 g
  • black pepper (ground)Especias1 g
  • cayenne pepperEspecias1 g
  • tomato pasteDespensa30 g
  • flourCereales30 g
  • clam juicePescado240 ml
  • canned clams (with liquid reserved)Pescado280 g
  • chicken brothDespensa480 ml
  • potato (peeled and cubed)Frutas y verduras500 g
  • bay leafEspecias1 pieza
  • heavy creamLácteos240 ml
  • milkLácteos240 ml
  • Worcestershire sauceDespensa15 ml
  • Crystal hot sauceDespensa15 ml
  • green onion (sliced)Frutas y verduras3 piezas
  • French bread (for serving)Panadería1 pieza

por ración

Nutrición

275kcal

Carbohidratos
20 g
Proteínas
13 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • wooden spoon

paso a paso

Preparación

  1. Crisp the bacon

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

  2. Brown the andouille

    • Dice the andouille sausage and cook in the bacon fat until crispy.
    • Set aside.
    Paso 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.
    Paso 3

  4. Season and toast the spices

    • Season with Creole seasoning, dried thyme, black pepper and cayenne pepper.
    • Toast for 30 seconds.
    Paso 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.
    Paso 5

  6. Add the liquids

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

  7. Simmer the potatoes

    • Add the potatoes and the bay leaf.
    • Simmer until the potatoes are fork tender.
    Paso 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.
    Paso 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.
    Paso 9

  10. Serve

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