Ingredients and Weight:
- 24 ounces fresh clams, shucked and chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 carrots, chopped
- 1 tablespoon olive oil
- 1/2 cup flour
- 2 cups clam juice
- 2 cups chicken broth
- 1 cup potatoes, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup tomato puree
- 1 bay leaf
- Thyme, salt, and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat.
- Add celery, onion, and carrots and sauté for 5 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in clam juice and chicken broth.
- Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in clams and tomato puree. Continue simmering for 10 minutes.
- Remove bay leaf and stir in heavy cream.
Nutritional Information:
(per serving)
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful with a rich tomato base
- Tender clams and vegetables
- Perfect for a cold winter day or as a starter
User Comments:
- "This chowder is divine! The tomato puree adds a unique and delectable flavor."
- "I've tried many clam chowders, but this one is by far the best. It's so rich and satisfying."
- "The clams are cooked to perfection and the vegetables are perfectly tender."
Special Precautions and Tips:
- Use fresh, high-quality clams for the best flavor.
- If you can't find fresh clams, frozen ones will also work.
- Serve the chowder immediately or reheat gently over low heat.
