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Creole Clam Chowder
Hoofdgerecht

Creole Clam Chowder

55 minVoor 6Nutri-Score C€€
van @cookingwithmrcooper15 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • bacon (chopped)Vlees150 g
  • andouille sausage (diced)Vlees300 g
  • butterZuivel30 g
  • onion (diced)Groente en fruit1 stuk
  • bell pepper (diced)Groente en fruit1 stuk
  • celery (diced)Groente en fruit3 stukken
  • garlic (minced)Groente en fruit4 stukken
  • Creole seasoningKruiden en specerijen2 g
  • dried thymeKruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen1 g
  • cayenne pepperKruiden en specerijen1 g
  • tomato pasteVoorraadkast30 g
  • flourGranen30 g
  • clam juiceVis240 ml
  • canned clams (with liquid reserved)Vis280 g
  • chicken brothVoorraadkast480 ml
  • potato (peeled and cubed)Groente en fruit500 g
  • bay leafKruiden en specerijen1 stuk
  • heavy creamZuivel240 ml
  • milkZuivel240 ml
  • Worcestershire sauceVoorraadkast15 ml
  • Crystal hot sauceVoorraadkast15 ml
  • green onion (sliced)Groente en fruit3 stukken
  • French bread (for serving)Bakkerij1 stuk

per portie

Voedingswaarden

275kcal

Koolhydraten
20 g
Eiwitten
13 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • wooden spoon

stap voor stap

Bereiding

  1. Crisp the bacon

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

  2. Brown the andouille

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

  4. Season and toast the spices

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

  6. Add the liquids

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

  7. Simmer the potatoes

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

  10. Serve

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