Audra Lowe: The days are getting chillier and nothing warms us up better than soups and chowders. Kristina gives us a step by step way to a tasty and a warm treat.
Kristina Vanni: Soup is the ultimate comfort food and there’s nothing better than steaming bowl of fresh clam chowder.
Soup is such a hearty option for lunch or dinner and it doesn’t take long to make either. You’re going to need a shocked clams chopped. If you’re going to use fresh, just go to a store that you can trust and have the prep it for you but you can certainly use can. Just make sure to reserve the clam juice.
You’re going to use about a cup, if there’s not enough, you can certainly supplement it with a little bit of water or some bottled clam juice. Next stop, bacon. You only need a couple of slices but you want about a tablespoon of those great drippings so go ahead and cook up your bacon right in the sauce pan that you’re going to cook your soup in.
Now for the soups, to the dripping in the sauce pan, you’re going to add clam juice, some chopped potato, chopped onion, some chicken bouillon granules, little Worcestershire sauce and some dried time and some ground black pepper. Give that a nice stir and bring it to a boil then cover it and simmer for about 15 minutes until those potatoes are nice and tender. You need them tender because you’re going to mash the potatoes like this up against the side of the pan.
Final step, making your chowder nice and creamy. Here, I have some milk and I’m going to add in some half and half or light cream and then a little bit of flour and I’m going to whisk this together until it’s nice and smooth and add it into your pan. Give that a good stir and let it simmer until it’s thick and bubbly then your clams.
Let it cook through for a couple of minutes and you’re ready to serve. Don’t forget the bacon, crumble that up, sprinkle it over the top of your soup, it’s fresh, hot and delicious.
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