My Best Clam Chowder

Ingredients and Weight:

• 1/4 cup (60g) unsalted butter
• 1/2 cup (75g) chopped yellow onion
• 2 celery stalks (100g), chopped
• 2 carrots (100g), peeled and chopped
• 2 cloves garlic (6g), minced
• 1/2 cup (50g) all-purpose flour
• 4 cups (950ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 2 dozen (360g) fresh or canned clams, chopped
• 1 cup (120g) chopped red potatoes
• 1/2 cup (60g) frozen or fresh peas
• 1/4 cup (25g) chopped fresh parsley
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large stockpot over medium heat, melt the butter.
2. Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the chicken broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
6. Stir in the heavy cream, clams, potatoes, and peas.
7. Bring to a simmer and cook for 15 minutes more.
8. Stir in the parsley, salt, and pepper to taste.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Protein: 15g
• Carbohydrates: 30g

Dish Characteristics:

• Creamy, comforting, and savory
• Rich with the flavors of clams, potatoes, and vegetables
• Perfect for a cold winter day or a special occasion

User Comments:

• "This is the best clam chowder I've ever had! It's so creamy and flavorful."
• "I love the combination of clams, potatoes, and vegetables. It's a perfect balance."
• "This recipe is so easy to follow, even for beginners. I'll definitely be making it again."

Special Precautions and Tips:

• If using canned clams, be sure to drain and rinse them thoroughly before adding them to the soup.
• If you don't have fresh parsley, you can use 1 tablespoon (5g) dried parsley.
• For a thicker chowder, use more potatoes.
• For a lighter chowder, use less heavy cream.