Clam Chowder with Grated Vegetables
Clam Chowder with Grated Vegetables
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  • 3 slices bacon, cut into 1/2-inch (1 cm) pieces
  • 6 tbsp (85 g) butter
  • 2 cups (360 g) peeled and grated potatoes
  • 2 celery stalks, grated
  • 2 garlic cloves, grated
  • 1 onion, grated
  • 2 cups (500 ml) chicken broth
  • 1 cup (250 ml) milk
  • 1 bottle (236 ml) clam juice
  • 2 cans (142 g each) small clams, brine and clams separated
  • 4 cups (170 g) cubed Belgian-style bread, cubed
  • Flat-leaf parsley, chopped (to taste)
  • Preparation
  • In a large pot over medium heat, brown the bacon in 2 tbsp of the butter. Add the vegetables and cook until softened, about 2 minutes. Add the broth, milk, clam juice and brine. Bring to a boil, then simmer for 20 minutes or until the potatoes are tender. Stir in the clams. Season with salt and pepper. Keep warm.
  • Meanwhile, in a large skillet over medium-high heat, brown the bread cubes in the remaining butter.
  • Ladle the chowder into bowls. Top with the croutons and sprinkle with chopped parsley.
  • Description
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