So you is likely to be making ready Thick Clam Chowder recipes for your family but this tips may be helpful.
Never prepare dinner this stuff in an Air Fryer
In the last few years, Air Fryers have grow to be very popular in addition to an important kitchen appliance. Basically an amped-up countertop convection oven, it is quite continuously beneficial by cooking consultants to prepare frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has so much less fat. This cooking method may also reduce down on among the other harmful results of oil frying.
Before you jump to Thick Clam Chowder recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
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We hope you got insight from reading it, now let’s go back to thick clam chowder recipe. To cook thick clam chowder you need 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Thick Clam Chowder:
- Prepare 500 grams Clams (with shell)
- Provide 100 ml White wine
- Take 100 grams ☆Bacon
- Prepare 1 ☆Onion
- Prepare 1 ☆Potato
- Get 1 ☆Carrot
- You need 2 tbsp Flour
- Prepare 20 grams Butter
- Prepare 1 ●Soup stock cube
- Take 1 dash ●Salt and pepper
- You need 250 ml ●Water
- You need 500 ml Milk
Steps to make Thick Clam Chowder:
- De-grit clams and rinse them well.
- Dice the ingredients marked ☆.
- Cook the clams and white wine over medium heat in a pan with a lid. Steam the clams until the shells are open. Remove the clams from the shells. Keep the sauce because it has the nice flavour of clams.
- Melt the butter in a pan and stir fry the bacon.
- Add the vegetables and cook until the onion is translucent.
- Turn off the heat and add flour.
- Stir until the flour and other ingredients are mixed well.
- Add the ingredients marked , clams and the sauce you kept from step 3, and simmer over low heat until the vegetables are soft.
- Add milk (and powdered cheese if you like) and heat over low heat.
- Sprinkle parsley on top and it's ready to serve now.
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