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  • - Homemade clam chowder is easy and such a treat.

  • It's creamy but light, and so satisfying.

  • This one's loaded with tender clams,

  • silky potatoes, and crunchy bacon.

  • Start with some quick prep so your ingredients

  • are ready when you need them.

  • Chop two ribs of celery, and if you don't love celery,

  • finely chop them so you still get all the flavor

  • and they disappear into the soup.

  • Thinly slice two carrots into thin rings or half rings.

  • And finely dice one small onion.

  • (upbeat music)

  • I have six slices of bacon here

  • that I've cut into 1/2-inch pieces.

  • Place a large pot or Dutch oven over medium-high heat,

  • and add the bacon, stirring occasionally until browned.

  • Once the bacon is crispy, remove it

  • to a paper towel-lined plate.

  • Keep about three tablespoons of the bacon grease in the pot

  • and add your chopped carrots, onions, and celery.

  • Continue cooking over medium-high heat,

  • stirring occasionally, for about seven to eight minutes

  • or until softened and lightly golden.

  • Sprinkle in four tablespoons of flour,

  • then stir and saute another minute.

  • Stir in two cups of chicken broth

  • and one cup of chopped clams with their juice.

  • Season with one bay leaf,

  • 1 1/2 teaspoons of Worcestershire sauce,

  • half a teaspoon of Tabasco sauce,

  • half a teaspoon of dried thyme,

  • and 1 1/2 teaspoons of salt or salt to taste,

  • and a 1/4 teaspoon of black pepper.

  • Bring the soup to a light boil.

  • While that's heating up, chop the potatoes

  • into bite-size pieces about 1/4-inch thick.

  • Add those to the pot, then add two cups of milk

  • and one cup of whipping cream.

  • Bring everything to a boil,

  • then reduce the heat down to a simmer,

  • cover and lightly boil until the potatoes

  • are easily pierced with a fork.

  • It can take about 20 minutes.

  • Keep in mind the soup will thicken more as it cools

  • and if it becomes too thick, you can thin it out

  • with more broth or milk.

  • Ooh, it is done, and I'm hungry! (laughs)

  • So I'm pretty happy right now.

  • Oh yes, now that is a clam chowder my friends.

  • Before we load up, I'm going to add some garnish.

  • So we've got our crunchy bacon that I fried up earlier.

  • And some fresh cilantro.

  • This is the surprising ingredient here

  • but I'm telling you, it is so good.

  • I discovered this after trying

  • my favorite restaurant clam chowder.

  • And, time to serve.

  • Okay, all about big portions here, let's see.

  • Ooh, so creamy, and it smells really good.

  • Because it is good, let's just say that. (laughs)

  • Ah, get in my belly!

  • Yum, I am so excited right now.

  • Of course a little more garnish,

  • to make every plate super pretty and irresistible.

  • Okay, there we go.

  • Of course your fingers won't be covered in cilantro!

  • Okay, that's not important right now.

  • Mm, it's so smooth and creamy and silky,

  • without needing too much cream.

  • This is quite a bit lighter than

  • any restaurant version I've tried,

  • but it is just as satisfying.

  • This is delicious.

  • You've got those little crunchy, salty bites of bacon,

  • and the cilantro adds just a little bit of freshness.

  • The clams in here are tender and flavorful.

  • This soup is really easy to make,

  • but homemade is such a treat.

  • Make this and you'll be known for your clam chowder!

  • If you guys enjoyed this recipe,

  • give me a great big cilantro-covered thumbs up below.

  • Make sure to subscribe to our YouTube channel

  • and, we'll see you later!

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- Homemade clam chowder is easy and such a treat.

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B2 中上級

ニューイングランド クリーミークラムチャウダースープのレシピ - コンフォートフード (New England Creamy Clam Chowder Soup Recipe - Comfort Food)

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    林宜悉 に公開 2021 年 01 月 14 日
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