Clam Chowder Recipe Video
This is a recipe which Chef David learnt to make it in Canadian Navy. Again, a simple and delicious recipe.
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientClam
Ingredients
4 slices
Bacon
Butter
Canned Clams
2 c diced Potatoes
Celery
1 1/2 c diced Onion
1/2 c Flour
1 can Evapotated Milk
1 tsp Italian seasoning
2 tsp Thyme
1 tbsp Worcestershire sauce
Salt and Pepper
Directions
Chop celery, potatoes and onions.
Put potato cubes in cold water.
Heat some butter in a saucepan and brown bacon.
Now chop the bacon into chunk.
Melt butter in the same pan.
Add onions and celery. Saute them until soft.
Add flour and stir. Remove from heat until flour makes a paste. Keep stirring.
Add clam juice and stir until it thickens into a paste.
Add enough water to make it soupy.
Now add potatoes, evapotaed milk and rest of the ingredients expect for bacon.
Cook it for 2 minutes and add bacons.
Add clams when potatoes are cooked.
Add more water if needed.
Bring it to a boil and then simmer for 5 minutes.
The Clam Chowder is ready.
Put potato cubes in cold water.
Heat some butter in a saucepan and brown bacon.
Now chop the bacon into chunk.
Melt butter in the same pan.
Add onions and celery. Saute them until soft.
Add flour and stir. Remove from heat until flour makes a paste. Keep stirring.
Add clam juice and stir until it thickens into a paste.
Add enough water to make it soupy.
Now add potatoes, evapotaed milk and rest of the ingredients expect for bacon.
Cook it for 2 minutes and add bacons.
Add clams when potatoes are cooked.
Add more water if needed.
Bring it to a boil and then simmer for 5 minutes.
The Clam Chowder is ready.
