Clam Chowder Made With Real Chicken Stock

Name: Clam Chowder Made With Real Chicken Stock
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Clams (de-sanded); 2 Potatoes (small); 1 Onion ( small ); 1 Sliced bacon; 2 tsp Plain flour; 1 Bay leaf; 300 ml Chicken stock; 200 ml Milk; 100 ml White wine; 1 tbsp Olive oil; 1 dash Salt; 1 pinch Black pepper

cookpad.japan @cookpad_jp

I kind of made this up as I was making several potage soups using chicken stock as the base.

-If you cook clams for too long they'll become tough, so just add them at the very end.
-Seefor the chicken stock (the cooking liquid from boiling chicken). Recipe by Sabao

I kind of made this up as I was making several potage soups using chicken stock as the base.

-If you cook clams for too long they'll become tough, so just add them at the very end.
-Seefor the chicken stock (the cooking liquid from boiling chicken). Recipe by Sabao

cookpad.japan @cookpad_jp

I kind of made this up as I was making several potage soups using chicken stock as the base.

-If you cook clams for too long they'll become tough, so just add them at the very end.
-Seefor the chicken stock (the cooking liquid from boiling chicken). Recipe by Sabao

I kind of made this up as I was making several potage soups using chicken stock as the base.

-If you cook clams for too long they'll become tough, so just add them at the very end.
-Seefor the chicken stock (the cooking liquid from boiling chicken). Recipe by Sabao

Saved

Ingredients

3 servings

200 gramsClams (de-sanded)
2Potatoes (small)
1Onion ( small )
1Sliced bacon
2 tspPlain flour
1Bay leaf
300 mlChicken stock
200 mlMilk
100 mlWhite wine
1 tbspOlive oil
1 dashSalt
1 pinchBlack pepper

Saved

Steps

1

Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly.
2

Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent.
3

Add the diced potatoes and sauté until they're coated with oil. Turn off the heat and sprinkle in the flour. Heat the pan again and sauté until it's no longer floury.
4

Transfer the Step 3 mixture to a small pan. Add 1 1/2 cups of chicken stock and the bay leaf. When it comes to a boil cover the pan, turn the heat down to low and simmer for 15 minutes.
5

Heat the frying pan again and put in some oilve oil. Add the clams and sauté briefly, then add the white wine. Cook over high heat until the clam shells open up.
6

When the Step 4 soup is cooked, add the liquid from Step 5 (don't add the clams yet) and milk. Taste, and adjust the seasoning with salt and black pepper.
7

Take the meat out of the clams, chop roughly in half and add to the pan.
8

Warm up the soup but don't let it boil. Ladle into serving bowls or plates, and sprinkle on some black pepper to serve. You can sprinkle on some chopped parsley, too, of course.