Plat
Creamy Clam Chowder
55 minPour 6Nutri-Score C€€
C
55 min
55 minCreamy Clam Chowder
ce qu’il vous faut
Ingrédients
bacon (cut into ½-inch strips)Viandes180 g
carrots (thinly sliced)Fruits et légumes2 morceaux
celery ribs (finely diced)Fruits et légumes2 morceaux
onion (finely diced)Fruits et légumes1 morceau
butter (for sautéing)Produits laitiers15 g
all-purpose flourÉpicerie32 g- low-sodium chicken brothÉpicerie480 ml
canned chopped clams (juices reserved)Poissons360 g
bay leafÉpices1 morceau- Worcestershire sauceÉpicerie8 ml
- Tabasco sauceÉpicerie3 ml
dried thymeÉpices1 g
saltÉpices9 g
black pepperÉpices1 g- Yukon gold potatoes (peeled and diced)Fruits et légumes680 g
milkProduits laitiers480 ml
heavy whipping creamProduits laitiers240 ml- cilantro (chopped, for garnish)Fruits et légumes10 g
par portion
Nutrition
277kcal
- Glucides
- 22 g
- Protéines
- 13 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Marmite
Louche
pas à pas
Préparation
- Étape 1
Cook the bacon
- Cook the bacon in a large pot over medium-high heat until crispy.
- Remove the bacon and set aside, keeping the bacon grease in the pot.
- Étape 2
Prepare the vegetables
- Peel and chop the potatoes.
- Slice the celery, carrots and onion.
- Étape 3
Sauté the vegetables
- Add butter and the chopped vegetables to the pot with the bacon grease.
- Cook until the vegetables are soft and tender.
- Étape 4
Add the flour
- Stir in the flour and cook for another minute.
- Étape 5
Build the broth
- Add the chicken broth, reserved clam juice, Worcestershire sauce, Tabasco, bay leaf, dried thyme, salt and pepper.
- Bring to a light boil.
- Étape 6
Simmer the chowder
- Add the potatoes, milk and heavy cream.
- Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
- Étape 7
Add the clams
- Stir in the chopped clams and mix for about a minute.
- Remove from the heat.
- Étape 8
Serve
- Ladle the chowder into bowls.
- Top with the crispy bacon and fresh cilantro.