Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, jon’s clam chowder. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Trader Joe's Reviews, Recipes, Locations, and More. Grabbed this Clam Chowder last night and had it for lunch today with some TJ's sourdough artisan bread. We don't know when or if this item will be back in stock.
JON’S CLAM CHOWDER is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. JON’S CLAM CHOWDER is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook jon’s clam chowder using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make JON’S CLAM CHOWDER:
- Get 10 oz. / 290 gr. chopped clams
- Get 6 oz. / 150 gr. smoked bacon, cut in thin strips, side way
- Make ready 1 tbsp. butter
- Make ready 2 minced garlic cloves
- Make ready 1 1/4 c. diced yellow onions
- Get 1 1/4 c. diced celery
- Make ready 1 c. leeks, cut in thin strips side ways
- Get 2 tsp. fresh thyme leaves
- Get 4 tbsps. all-purpose flour
- Get 3 1/2 c. milk. (875 ml.)
- Prepare 1 1/2 c. clams broth. (375 ml.)
- Prepare 2 large potatoes with or without skin, diced
- Get 1 bay leaf
- Take 1 1/2 tsps. salt
- Get 1/4 tsp. ground pepper
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Steps to make JON’S CLAM CHOWDER:
- Cut and measure all ingredients for the recipe. - Cook the potatoes in a small pot with the clam broth. - Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy. - Add garlic, onions and cook until just beginning to brown.
- Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt. - Add and mix in the flour and cook for about 4 minutes. Don’t let it burn at the bottom of the pot. - Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan.
- Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve. - OPTIONAL: add a cup of cream if you like.
The earliest-established and most popular variety of clam chowder, the milk-based New England clam chowder, was introduced to the region by French, Nova Scotian, or British. Everybody knows just how effective soups are during the cold season. See more ideas about Clam chowder, Chowder, Clam chowder recipes. A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. Clam chowder is one of my favorite fall comfort foods.
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