Easiest Way to Make Speedy Clam Chowder Made With Real Chicken Stock

Clam Chowder Made With Real Chicken Stock.

Clam Chowder Made With Real Chicken Stock

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, clam chowder made with real chicken stock. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Clam Chowder Made With Real Chicken Stock is one of the most popular of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Clam Chowder Made With Real Chicken Stock is something which I have loved my entire life. They're nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have clam chowder made with real chicken stock using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Clam Chowder Made With Real Chicken Stock:

{Make ready 200 grams of Clams (de-sanded).
{Make ready 2 of Potatoes (small).
{Prepare 1 of Onion ( small ).
{Take 1 of Sliced bacon.
{Make ready 2 tsp of Plain flour.
{Get 1 of Bay leaf.
{Take 300 ml of Chicken stock.
{Take 200 ml of Milk.
{Get 100 ml of White wine.
{Take 1 tbsp of Olive oil.
{Prepare 1 dash of Salt.
{Make ready 1 pinch of Black pepper.

Steps to make Clam Chowder Made With Real Chicken Stock:

Slice the onion thinly. Take the eyes out of the potatoes, peel and cut into 1 cm dice. Chop the bacon up roughly..
Heat up a frying pan, add the olive oil, onion and bacon, and sauté until the onion is translucent..
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..
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..
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..
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..
Take the meat out of the clams, chop roughly in half and add to the pan..
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..

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