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Creole Clam Chowder
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Creole Clam Chowder

55 minServes 6Nutri-Score C€€
from @cookingwithmrcooper15 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bacon (chopped)Meat150 g
  • andouille sausage (diced)Meat300 g
  • butterDairy30 g
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • celery (diced)Produce3 pieces
  • garlic (minced)Produce4 pieces
  • Creole seasoningSpices2 g
  • dried thymeSpices2 g
  • black pepper (ground)Spices1 g
  • cayenne pepperSpices1 g
  • tomato pastePantry30 g
  • flourGrains30 g
  • clam juiceFish240 ml
  • canned clams (with liquid reserved)Fish280 g
  • chicken brothPantry480 ml
  • potato (peeled and cubed)Produce500 g
  • bay leafSpices1 piece
  • heavy creamDairy240 ml
  • milkDairy240 ml
  • Worcestershire saucePantry15 ml
  • Crystal hot saucePantry15 ml
  • green onion (sliced)Produce3 pieces
  • French bread (for serving)Bakery1 piece

per serving

Nutrition

275kcal

Carbs
20 g
Proteins
13 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon

step by step

Method

  1. Crisp the bacon

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

  2. Brown the andouille

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

  4. Season and toast the spices

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

  6. Add the liquids

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

  7. Simmer the potatoes

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

  10. Serve

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