Maris Clam Lovers Chowder

This is a large amount of clam chowder good for parties or dinners. It’s good served with oyster crackers, hard crust breads, or in sourdough bread bowls.

Step: 1

In a large stockpot, saute bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.

Step: 2

Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.

Step: 3

In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.

Step: 4

Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.

Per Serving: 810 calories; protein 29.5g; carbohydrates 29.9g; fat 64.3g; cholesterol 273.2mg; sodium 728.5mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.