How to Make Creamy Clam Chowder

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If you want to make creamy clam chowder, you're going to want to start by dicing a half a pound of potatoes. Make creamy clam chowder with help from an experienced burger professional in this free video clip.

Part of the Video Series: Burgers Forever
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Hi, I'm Paul Malvone. Today, we'll be making creamy clam chowder. This is a great way to bring a taste of Boston to wherever you are. To start, boil one and a half pounds of diced potatoes, for about 10 minutes, or until slightly soft, and sit aside. In a large stock pot, add a quarter pound chopped bacon, quarter pound of diced onion, four ounces of butter, four ounces of chopped celery, and fry for four to five minutes, or until translucent. Stir in a half a cup of flour, one cup of white wine, and bring to a boil to make a rue. Then add one bay leaf, half a teaspoon of dry thyme, one teaspoon of black pepper, one and a half teaspoons of salt, and stir thoroughly to combine. Add 46 ounces of clam juice and let that come to a boil. Next, stir in two quarts of heavy cream, one cup of whole milk, and bring to a boil. Add the boiled potatoes, three pounds of chopped clams, and simmer, for twenty minutes, or until desired thickness. Serve with oyster crackers and a sprinkle of parsley. Add a little spice to your clam chowder with your favorite hot sauce or a little bit of fresh ground pepper.

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