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My 1st time making Clam Chowder
Recipe:
2 cups cubed potatoes
1 cup diced carrots
1 cup diced celery
1 cup minced onion
1/8 tsp fresh thyme
3 (6.5 ounce) cans minced clams, drained with juice reserved
water to cover
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream – Use 1/2&1/2 or milk as substitute if too rich
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste
Directions:
Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.
Today I’m going to make New England style clam Charter hopefully creamy here’s the ingredients 1 and 1/2 teaspoons of um pink chalay and salt 3/4 cup flour actually have bread flour salt and pepper to taste two cans of clams you that to be snows chopped wild cut clam juice clams
So and then I have two containers of Reese clam juice eight fluid ounces 2 tbspoon of red wine vinegar I should have got the stuff at qualis but I got this one some wor splash of wor suer one quart of heavy whipping cream two cups of diced
Potatoes I don’t like a lot of carrots so I put less than a cup of of carrots one cup of celery and about a cup of onions all diced I’m going to use 1 and half sticks of butter about a e/ of a teaspoon of thyme this happens to be
Fresh just run it down the stem and get it out and I will start with adding the carrot celery and onions to a saucepan and I’ll show you what that looks like next all right next I have the saucepan or a pan over medium heat I’ll add my carrot cereal celery and
Onions and cover with clam juice I may have to add some water to see how much we get in here so it should be just enough to cover that looks about right we’ll let that heat up and tenderize sweat and next we will add our one and half sticks of
Butter 3/4 of a cup to this pan and add our flour to create a rue but we’re going to wait till this gets further along we’ll show that later and we’ll whisk it and when I’m whisking it once it’s ready for this to come in
We’ll take some of this and dump it in there I’m going to add my potatoes in here as well get everything cooking together see how that looks let that cook down I think that was quite high enough so I’m going to add a cup of water in this well
While that stuff’s cooking I’m going to add some fresh thyme salt and pepper to the dish so I’m going to do is run my fingers on this and knock these leaves off about an eighth of a teaspoon of fresh time and stir that in now the time’s in add some salt pink chayan
Salt see how that tastes in a bit I’ll add some pepper in next and we’ll hold off on salt till it’s done here’s the fres Cracked Pepper only have one hand should use my GoPro so while this is simmering I added the butter to the bigger
Pot the one where we’re going to be adding flour to make our r as well as one quart of heavy whipping cream and a shot of wor sure and two tablespoons of red wine vegar and our clams at the very end that’s a lot of heavy whipping
Cream it’s cooking down pretty good the potatoes are starting to get soft going to start the butter warm that up get ready to add the cream this up over here the left over time that you got you can freeze for later it’s fresh butter flour get that going at a
Quarter cream heavy whipping cream and then we’ll add the two tablespoons of red RNE vinegar and a Shad of wor ofure and it gets all set up throw that in there stir things together hope this starts is scking up and then add the clams so here I am melting the
Butter get that all melted or medium heat we’ll throw the flour in get that whisked up with the and then add the heavy whipping cream and here I’m using the clam juice from the clams drain that out in there reserve the clams for later so I added the
Flour mix that in so smooth once it’s smooth add the heavy whipping Cream that for a little bit the butter cook with the flour a little bit a good couple minutes up add the whipping cream all right so while this is cooking stiring that going give it a shadow Wisher ready for the heavy whipping Cream gra that throw that in there in the fridge and a lot whipping cream there’s the base of our roof Poor camera ship do is with one hand I’m going have to add all that in here next My Little W of wor sure and I’ll add my red wine vinegar I’ll show what that looks like in a minute so I just poured that in there stir it
In keep that going and you won’t see this next part on the video but I’m going to add 2 tablespoons of red wine vinegar all right so I just added that in there two tablespoons add a little acid to this concoction all the flour which is a starch that stirred
In fresh thyme in there St the th a little bit we’ll add our clams taste it and see if it needs any more salt all right the piece the resistance the clams stir those in you can see it’s nice and thick we got ourselves a clam Sher that’s it it’s all
Done making some fresh bread for this to go with us and I think it’s dinner time as you know this stuff always tastes better a day or so later been sitting in the fridge well thanks for watching if you like my first time making clam chowder Please Subscribe that’d be wonderful
Thanks a lot than