Ingredients and Weight:
- 8 small potatoes, peeled and cut into cubes (about 400g)
- 2 tbsp butter
- 2 cups chopped celery (about 100g)
- 1 cup chopped red bell peppers (about 150g)
- 2 cans of minced clams (about 300g each can) with juice
- 1 cup heavy cream (240ml)
- 2 tbsp chopped fresh thyme or oregano
- Salt and pepper to taste
- Breadcrumbs for serving (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large pot, melt the butter over medium heat. Add the celery and bell peppers and cook until softened, about 5 minutes.
- Add the potatoes and enough water to cover. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 20 minutes.
- Stir in the minced clams with their juice, heavy cream, and herbs. Season with salt and pepper.
- Transfer to an oven-safe dish and bake for 20-25 minutes until the top becomes golden and bubbling.
- Serve with breadcrumbs, if desired.
Nutritional Information:
- Calories: 480 per serving (approx.)
- Fat: 29g
- Carbohydrates: 44g
- Protein: 18g
- Note: Nutritional values may vary depending on specific ingredients used.
Dish Characteristics:
- A classic American-style clam chowder with a creamy and rich taste.
- Full of flavor from the combination of clams, potatoes, and herbs.
- Served hot with a crusty topping.
User Comments:
- "Love the rich flavor and creamy texture of this dish."
- "Clams are fresh and the seasoning is perfect."
- "A great dish for a cold winter's day."
Special Precautions and Tips:
- Use fresh clams for best results. If canned clams are used, make sure they are not expired.
- Adjust the seasoning according to your preference.
- If you want to make this dish vegetarian, you can omit the clams and increase the vegetables.
- Baking the dish adds a crispy topping that enhances the flavor; however, it is optional if you prefer not to bake it.
