Ingredients and Weight:
- 600 grams of potatoes, peeled and diced
- 500 grams of fresh clams (or canned clams, drained)
- 300 grams of fresh cream
- 200 grams of cooked bacon, chopped
- 100 grams of butter
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 cups of chicken broth or stock
- 2 shallots, chopped (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, boil the potatoes until tender and set aside.
- In a separate pan, melt the butter and add the flour to make a roux (thickening agent).
- Add the chicken broth or stock to the roux and bring to a boil.
- Add the clams, bacon, and shallots (if using) to the pot and let it simmer for 15 minutes.
- Stir in the fresh cream and season with salt and pepper.
- Combine the cooked potatoes with the clam mixture and continue to stir until well combined.
- Taste and adjust seasoning if necessary.
- Serve hot in bowls with a sprinkle of fresh chopped parsley (optional).
Nutritional Information: (Per serving, assuming 8 total servings)
- Calories: 560
- Fat: 34g
- Carbohydrates: 48g
- Protein: 18g
- Fiber: 4g
Dish Characteristics:
- A creamy and rich-flavored soup with a distinct Rhode Island style.
- Clams provide a seafood taste that is popular in American cuisine.
- Bacon adds a savory element that enhances the flavor profile.
User Comments:
- "This is an excellent dish! The combination of clams and bacon is perfect."
- "I love the creamy texture and rich flavor of this chowder."
- "This dish is a great way to enjoy clams in a hearty soup."
Special Precautions and Tips:
- Make sure to use fresh clams for the best flavor. If fresh clams are not available, canned clams can be used as a substitute.
- Adjust the seasoning, including salt and pepper, according to taste.
- If you want to make this dish even more creamy, you can add more fresh cream or use half-and-half for a richer texture.
