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Creole Clam Chowder
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Creole Clam Chowder

55 minPour 6Nutri-Score C€€
par @cookingwithmrcooper15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • bacon (chopped)Viandes150 g
  • andouille sausage (diced)Viandes300 g
  • butterProduits laitiers30 g
  • onion (diced)Fruits et légumes1 morceau
  • bell pepper (diced)Fruits et légumes1 morceau
  • celery (diced)Fruits et légumes3 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • Creole seasoningÉpices2 g
  • dried thymeÉpices2 g
  • black pepper (ground)Épices1 g
  • cayenne pepperÉpices1 g
  • tomato pasteÉpicerie30 g
  • flourCéréales30 g
  • clam juicePoissons240 ml
  • canned clams (with liquid reserved)Poissons280 g
  • chicken brothÉpicerie480 ml
  • potato (peeled and cubed)Fruits et légumes500 g
  • bay leafÉpices1 morceau
  • heavy creamProduits laitiers240 ml
  • milkProduits laitiers240 ml
  • Worcestershire sauceÉpicerie15 ml
  • Crystal hot sauceÉpicerie15 ml
  • green onion (sliced)Fruits et légumes3 morceaux
  • French bread (for serving)Boulangerie1 morceau

par portion

Nutrition

275kcal

Glucides
20 g
Protéines
13 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • wooden spoon

pas à pas

Préparation

  1. Crisp the bacon

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

  2. Brown the andouille

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

  4. Season and toast the spices

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

  6. Add the liquids

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

  7. Simmer the potatoes

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

  10. Serve

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