Boston Clam Chowder Recipe

Boston Clam Chowder Recipe Oh So Delicioso

WebSep 1, 2023 · Chop all the veggies. Saute the carrots in the olive oil until slightly softened. Add in the rest of the veggies, the clams and the clam …

Rating: 4.7/5(3)
1. Chop all the veggies.
2. Saute the carrots in the olive oil until slightly softened. Add in the rest of the veggies, the clams and the clam broth. Simmer until potatoes have softened.
3. In separate saucepan, melt butter, then whisk in flour to make a roux.
4. Slowly whisk in the half-and-half until mixed thoroughly.

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Emeril's Boston Clam Chowder Recipe The Spruce Eats

WebJan 24, 2024 · Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. The Spruce Eats / Maxwell Cozzi. Simmer the mixture until the potatoes are fork tender …

Rating: 4.2/5(72)

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Classic Boston Clam Chowder Mel's Kitchen Cafe

WebOct 7, 2009 · Instructions. Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add …

Rating: 4.5/5(26)
1. Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don’t overcook them in this step!), about 5 minutes.
2. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

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The Best Clam Chowder Tastes Better from Scratch

WebOct 26, 2023 · How to make Clam Chowder: Drain Clams, adding juice from the cans to a large stock pot. Set clams aside. Cook Potatoes: Add …

Rating: 5/5(312)
1. Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
2. Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
3. While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
4. Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes

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